World Flavors Cookbook

Baechu Kimchi (Napa Cabbage Kimchi)

The most iconic Korean side dish — napa cabbage fermented with a spicy paste of chili flakes, garlic, ginger, and fish sauce. It is the heart of Korean cuisine.

Cuisine: South Korea

Ingredients

• 2 large Napa cabbages
• 1/2 cup coarse sea salt
• Paste: 1 cup Gochugaru, 1/2 cup Fish sauce, 1/4 cup Saeujeot (salted shrimp), 1/2 cup minced Garlic, 1 tbsp minced Ginger, 1/2 onion (blended), 1/2 cup Sweet rice flour porridge
• Vegetables: 1 cup Radish (julienned), 1/2 cup Green onions (chopped)

Instructions

1. Cut cabbage into quarters and soak in salt water for 4-6 hours until the leaves are flexible. Rinse thoroughly and drain.
2. Prepare the sweet rice porridge by boiling water and sweet rice flour until thick. Let it cool.
3. Mix the porridge with gochugaru, fish sauce, salted shrimp, garlic, ginger, and blended onion to make the kimchi paste.
4. Stir in the julienned radish and green onions.
5. Spread the paste onto each leaf of the cabbage quarters, ensuring every leaf is coated.
6. Pack the cabbage tightly into a clean glass jar. Let it sit at room temperature for 1-2 days before moving to the refrigerator to ferment.
7. It can be eaten fresh or after several weeks of fermentation.