Fermented & pastes

Napa Cabbage Kimchi

baechu-kimchi

Whole-head napa cabbage kimchi — the foundation of Korean cooking.

Hard2 hr20 servings🌶️🌶️🌶️★ 88Contains fish

History & culture

Napa cabbage kimchi (baechu kimchi) became Korea's iconic ferment after chili spread in the Joseon era, though earlier salted cabbages likely existed. Winter kimjang gatherings stock households with jars that mature over months, shaping community labor and taste memory. UNESCO recognition of kimjang underscores its role in culture, and the style is now synonymous with Korean food worldwide.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
8 cloves, minced
Water
4 cups, for brine
Green onion
Substitutescallion or spring onion
4 stalks, chopped
Korean radish (mu)
Substitutedaikon radish
200 g, matchsticks
Napa cabbage
SubstituteChinese cabbage
2 heads, about 3 kg

Seasonings

Korean chili flakes (gochugaru)
Substitutecoarse red pepper flakes (adjust heat)
1 cup
SugarOptional
2 tbsp
Salt
1/2 cup, for salting
Fish sauce (aekjeot)
Substitutesoy sauce + anchovy (approximate)
1/3 cup

Steps

1120 min
Quarter napa cabbage lengthwise. Dissolve salt in water, salt between leaves with the brine, and rest 2 hours until wilted. Rinse and drain very well.
- Napa cabbage
- Salt
- Water
25 min
Mix gochugaru, fish sauce, garlic, sugar, radish and green onion into kimchi paste.
- Korean chili flakes (gochugaru)
- Fish sauce (aekjeot)
- Garlic
- Sugar
- Korean radish (mu)
- Green onion
315 min
Spread paste between every leaf of each cabbage quarter. Pack tightly into a container.
- Napa cabbage
42880 min
Ferment at room temperature 1–2 days, then refrigerate. Ready in about 1 week.
- Napa cabbage

Storage & reheating

Refrigerate after initial ferment. Keeps months; flavor sharpens as it ages.

Troubleshooting

⚠️ Kimchi too salty
→ Rinse salted cabbage more thoroughly; reduce fish sauce next batch.
⚠️ Not fermenting
→ Leave at room temperature 1 more day; ensure cabbage was not over-rinsed.