Baechu Kimchi (Napa Cabbage Kimchi)

Baechu Kimchi (Napa Cabbage Kimchi)

Baechu kimchi is Korea's representative fermented food, traditionally made by the whole family during kimjang season. The crisp cabbage combined with spicy seasoning creates an irresistible side dish perfect with rice. This recipe is a simplified kimjang kimchi method easy enough for beginners to follow.

The Appeal of Baechu Kimchi

Baechu kimchi becomes rich in probiotics through fermentation, making it excellent for gut health. It's also nutritionally superior, packed with vitamins and minerals. Kimchi is delicious on its own but also serves as an ingredient in various dishes like kimchi stew, kimchi fried rice, and kimchi pancakes.

Cooking Tips

When salting cabbage, sprinkle more salt on the core sections to ensure even salting. Sweet rice paste adds depth of flavor and aids fermentation, so don't skip it. However, it must be completely cooled before use to prevent the kimchi from getting mushy. Wear disposable gloves when applying the seasoning for convenience.

Storage and Fermentation

Ferment kimchi at room temperature for about 2 days, then refrigerate. After 1-2 weeks in the refrigerator, it reaches peak flavor with a perfect balance of tanginess and umami. As kimchi continues to ferment over time, its flavor changes, so eating it at the right ripeness is key to enjoying it most.

Uses

Baechu kimchi is excellent eaten plain as a rice side dish, but can also be used in various recipes like kimchi stew, kimchi fried rice, kimchi pancakes, kimchi dumplings, and budae jjigae. Especially well-aged kimchi (mukeunji) is perfect for kimchi stew or braised kimchi dishes.