Baechu Kimchi recipe is the quintessential Korean side dish made from napa cabbage, fermented with a spicy, savory, and slightly sweet seasoning paste. This traditional dish is a cultural cornerstone in Korea, eaten daily with nearly every meal. Its origins date back centuries, initially as a method to preserve vegetables during the harsh winters. Over time, Baechu Kimchi evolved into a symbol of Korean identity, nutrition, and even family ritual, especially during “Kimjang”—the communal kimchi-making season. Packed with probiotics and bold flavors, it offers both health benefits and culinary depth.
Brief Baechu Kimchi Recipe Information
Origin Country: South Korea
Number of Servings: 10–12 side servings
Calories per Serving: ~30 kcal
Preparation Time: 1 hour
Cooking Time: 120 hours</spa
Fermentation Time: 120 hours (depending on temperature and preference)
Keywords: Korean cuisine, fermented food, spicy napa cabbage, probiotic, kimchi, baechu kimchi
Baechu Kimchi Recipe Ingredients
- 1 large napa cabbage (about 2 kg)
- ½ cup coarse sea salt (for salting cabbage)
- Water for soaking
- 1 cup Korean radish (mu), julienned
- 4–5 green onions, chopped
- ½ cup carrot, julienned (optional)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- ¼ cup fish sauce
- 1 tbsp soy sauce (optional)
- 1 tbsp sugar
- ½ cup gochugaru (Korean red chili flakes), adjust to taste
- ¼ cup water
- 2 tbsp glutinous rice flour (to make porridge)
Step-by-Step Cooking Guide
- Salt the Cabbage: Cut cabbage into quarters lengthwise and remove the core. Soak in water and sprinkle salt between each layer. Let it sit for 2–3 hours, flipping every 30 minutes until wilted. Rinse thoroughly 2–3 times and drain well.
- Prepare the Porridge Base: Mix 2 tbsp glutinous rice flour with ¼ cup water in a small pan. Heat over medium until it thickens into a paste. Let cool.
- Make the Seasoning Paste: In a large bowl, mix cooled rice paste, garlic, ginger, fish sauce, soy sauce (if using), sugar, and gochugaru. Add julienned radish, carrot, and green onions. Mix well.
- Combine Cabbage and Paste: Spread the seasoning mixture evenly onto each leaf of the drained cabbage quarters. Wear gloves to prevent skin irritation.
- Ferment the Kimchi: Place seasoned cabbage into airtight containers or jars. Leave at room temperature for 1–2 days, then refrigerate. Best consumed after 3–5 days, and can last for several weeks.
Additional Tips
- Use Korean ingredients (especially gochugaru and fish sauce) for authentic flavor.
- Don’t skip the rice porridge—it helps bind the seasoning to the cabbage and enhances fermentation.
- Taste during fermentation—some like it fresh, others prefer it sour.
- Store in glass or plastic containers to avoid staining or odor absorption.
- Serve with rice, soups, or use in fried rice, stews, and pancakes.
FAQs about Baechu Kimchi Recipe
Can I make Baechu Kimchi without fish sauce?
Yes, you can use soy sauce or miso paste as a vegetarian alternative, though flavor may slightly differ.
How long does homemade kimchi last?
In the fridge, properly stored kimchi can last 3–6 months or longer, gradually becoming more sour over time.
Is Baechu Kimchi spicy?
Traditionally, yes, but you can reduce the amount of gochugaru to suit your spice tolerance.
Why use rice flour porridge in kimchi?
It helps create a thick paste that clings better to the cabbage, and it enhances fermentation by providing sugar for microbes.
Can I eat kimchi immediately after making it?
You can, but the flavor deepens and becomes more balanced after a few days of fermentation.