Traditional Kimchi (Baechu Kimchi)

Traditional Kimchi, known as Baechu Kimchi, is a cornerstone of Korean cuisine and culture, made primarily from napa cabbage that’s been salted, seasoned, and fermented. This iconic dish is typically flavored with a vibrant blend of gochugaru (Korean red pepper flakes), garlic, ginger, scallions, and fish sauce or fermented shrimp, giving it its signature spicy, umami-rich taste. Prepared in large batches, especially in the fall during a season called Kimjang, Baechu Kimchi is stored in clay pots or jars to ferment over time, developing deeper, tangier flavors. It’s not only a daily side dish in Korean meals but also a symbol of family tradition and communal preparation, passed down through generations.

Recipe

Ingredients:

For salting the cabbage:

• 1 large Napa cabbage (about 3–4 lbs)
• 1/2 cup kosher salt (non-iodized preferred)
• Water (enough to soak)

For the kimchi paste:

• 1 cup Korean radish (mu), julienned
• 4 green onions, chopped
• 1/4 cup fish sauce (or soy sauce for vegetarian)
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 small onion, grated
• 2–5 tablespoons Korean red chili flakes (gochugaru), adjust to heat preference
• 1 tablespoon rice flour + 1/2 cup water (for optional rice paste to thicken)

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Instructions:

1. Salt the cabbage:
   • Cut the cabbage lengthwise into quarters and then into bite-sized pieces.
   • Rinse and place in a large bowl. Sprinkle with salt, tossing to coat.
   • Cover with water and let sit for 1.5 to 2 hours, tossing every 30 minutes.
   • Rinse well and drain thoroughly.
2. Make the paste:
   • (Optional) Cook rice flour and water over low heat until it thickens. Let it cool.
   • In a bowl, mix garlic, ginger, onion, sugar, fish sauce, chili flakes, and rice paste if using.
   • Add radish and green onion to the paste and mix.
3. Combine:
   • Wearing gloves, massage the paste into the cabbage until evenly coated.
4. Pack & ferment:
   • Pack tightly into a clean jar, pressing down to remove air bubbles.
   • Leave about 1 inch at the top for expansion.
   • Let ferment at room temperature for 1–2 days, then store in the fridge.
   • Best flavor develops after 1 week!

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Tips:

• Use gochugaru for authentic flavor and color.
• Always use clean utensils to avoid contamination.
• Adjust chili and garlic to taste for mild or fiery heat.