📝 About This Recipe
Experience the soul of Korean cuisine with this authentic, probiotic-rich Baechu-kimchi. This recipe balances the fiery heat of gochugaru with the savory depth of fermented fish sauce and the crisp, refreshing sweetness of Korean pear. It is a labor of love that transforms humble cabbage into a complex, effervescent masterpiece that evolves in flavor every day it ferments.
🥗 Ingredients
The Cabbage Foundation
- 2 large heads Napa Cabbage (about 5-6 lbs total)
- 1/2 cup Korean Coarse Sea Salt (specifically for kimchi (Cheonil-yeom))
- 4 cups Water (filtered is best)
The Porridge Base
- 2 tablespoons Sweet Rice Flour (glutinous rice flour)
- 1.5 cups Water
- 1 tablespoon Sugar (raw or white sugar)
The Kimchi Paste (Sok)
- 1.5 cups Gochugaru (Korean red chili flakes; adjust for heat)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce)
- 1/4 cup Salted Shrimp (Saeu-jeot, finely chopped)
- 1/2 cup Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 medium Onion (pureed)
- 1/2 large Korean Pear (pureed; adds natural sweetness)
Vegetable Aromatics
- 1 pound Korean Radish (Mu; cut into matchsticks)
- 7-8 stalks Green Onions (cut into 2-inch pieces)
- 1 bunch Asian Chives (optional; cut into 2-inch pieces)
👨🍳 Instructions
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1
Prepare the cabbage: Cut each cabbage in half lengthwise, then make a short slit through the core of each half so you can pull them apart by hand (this preserves the leaf integrity).
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2
Dunk the cabbage halves in a large bowl of water to get them wet. Sprinkle the coarse salt generously between every single leaf, focusing more salt on the thicker white core areas.
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3
Let the cabbage rest for 6 to 8 hours. Flip them every 2 hours to ensure even salting. The cabbage is ready when the white parts are flexible enough to bend without snapping.
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4
While the cabbage salts, make the porridge: Mix the water and sweet rice flour in a small pot. Simmer over medium heat, stirring constantly until it bubbles and turns translucent. Stir in the sugar and cook for 1 more minute, then let it cool completely.
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5
Prepare the paste: In a large mixing bowl, combine the cooled rice porridge, gochugaru, fish sauce, salted shrimp, minced garlic, ginger, onion puree, and pear puree. Mix well until it forms a thick, vibrant red paste.
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6
Add the radish matchsticks, green onions, and chives to the paste. Toss gently so the vegetables are evenly coated in the spicy mixture.
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7
Rinse the salted cabbage thoroughly 3 times in cold water to remove excess salt and grit. Drain in a colander for at least 30 minutes to ensure they aren't too watery.
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8
The assembly: Spread a thin layer of the kimchi paste on every leaf of the cabbage, starting from the outermost leaf and working your way in. Ensure the radish matchsticks are tucked between layers.
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9
Fold the leaf tips over toward the core to create a neat bundle. Pack the bundles tightly into clean glass jars, pressing down firmly to remove air pockets.
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10
Leave at least 2 inches of headspace at the top of the jar, as the kimchi will expand and release juices as it ferments.
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11
Fermentation: Let the jars sit at room temperature for 1-2 days (depending on the warmth of your kitchen). When you see small bubbles and it smells slightly sour, move it to the refrigerator.
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12
Wait at least 5-7 days for the flavors to develop before eating. Kimchi is best after 2 weeks of cold fermentation.
💡 Chef's Tips
Always use Korean coarse sea salt; table salt is too fine and will make the cabbage bitter and mushy. Wear food-safe gloves when handling the paste to prevent the chili from staining or burning your hands. If you are vegan, replace the fish sauce and salted shrimp with soy sauce or a kelp-based dashi concentrate. Press the kimchi down every time you take some out of the jar to keep the vegetables submerged in the brine, which prevents spoilage. Don't throw away the 'over-ripened' kimchi; once it gets very sour, it is the perfect ingredient for stews and fried rice.
🍽️ Serving Suggestions
Serve alongside 'Bossam' (boiled pork belly) and fresh oyster for a classic feast. Pair with a steaming bowl of white jasmine or short-grain rice and a drizzle of sesame oil. Enjoy as a refreshing side dish (Banchan) with grilled Korean BBQ meats like Galbi or Bulgogi. Serve with a chilled glass of Makgeolli (Korean rice wine) to balance the spicy and fermented notes. Chop it up and use it as a topping for savory Korean pancakes (Pajeon).