Baechu Kimchi (Napa Cabbage Kimchi)
The iconic fermented napa cabbage that anchors nearly every Korean meal, layered with garlicky, gingery, chili-spiked seasoning.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Cut the cabbage quarters into bite-size pieces, then toss thoroughly with the coarse sea salt in a large bowl, adding a splash of water, and let sit for 1.5 to 2 hours, turning every 30 minutes until the leaves are fully wilted and bend without snapping.
- 2
Rinse the salted cabbage three times under cold running water to wash off excess salt, then drain in a colander for 20 minutes, squeezing gently to remove water.
- 3
Make the paste by whisking 1/4 cup water with 1 Tbsp glutinous rice flour over low heat until it thickens into a porridge, then cool and stir in the gochugaru, fish sauce, grated ginger, minced garlic, and 1 Tbsp sugar.
- 4
Wearing gloves, massage the seasoning paste into every piece of cabbage along with 2 cups of julienned Korean radish and 4 sliced scallions until evenly coated and glistening red.
- 5
Pack the kimchi tightly into a clean glass jar, pressing down to eliminate air pockets and leaving 1 inch of headspace, then seal loosely and ferment at room temperature for 1 to 2 days until pleasantly sour and bubbly.
- 6
Transfer the jar to the refrigerator, where the kimchi will keep developing flavor for weeks; serve cold as a banchan or use in stews and fried rice.
Plan it in Listahan
Add Baechu Kimchi (Napa Cabbage Kimchi) to your week, check it against your household's allergens, and build the shopping list automatically.