Delicious Baechu Kimchi (Cabbage Kimchi) Recipe
If you’ve ever tried Korean food, you’ve probably encountered Baechu Kimchi, a traditional cabbage kimchi that is a staple in Korean cuisine. Not only is it a side dish that’s served with nearly every meal, but it also carries deep cultural significance. This dish has been enjoyed for centuries, making it an important part of Korean heritage. Today, Baechu Kimchi is loved worldwide for its tangy flavor and crunchy texture, making it a favorite for many food lovers!
Ingredients
| Ingredient | Quantity |
| Napa cabbage | 1 large (about 2-3 pounds) |
| Kosher salt | 1/2 cup |
| Water | 4 cups |
| Garlic cloves (minced) | 8 |
| Ginger (grated) | 1 tablespoon |
| Korean red pepper flakes (gochugaru) | 1/2 cup |
| Sugar | 1 tablespoon |
| Fish sauce | 1/4 cup |
| Green onions (chopped) | 4 |
| Carrot (julienned) | 1 (optional) |
Step-by-Step Instructions
- Prepare the Cabbage: Cut the Napa cabbage in half lengthwise and then cut each half into quarters. In a large bowl, dissolve the Kosher salt in water to create a brine. Submerge the cabbage pieces in the brine and let them soak for about 2 hours, turning occasionally.
- Make the Kimchi Paste: While the cabbage is soaking, combine minced garlic, grated ginger, gochugaru, sugar, and fish sauce in a bowl. Mix well until you create a thick paste. This is where the magic happens!
- Prepare Vegetables: After 2 hours, rinse the cabbage under cold water to remove excess salt. Drain well and place the cabbage in a large mixing bowl. Add chopped green onions and julienned carrot (if using).
- Mix the Kimchi: Wearing gloves to protect your hands from the spicy gochugaru, add the kimchi paste to the cabbage and vegetables. Mix thoroughly until everything is coated with the spicy paste.
- Pack the Kimchi: Transfer the kimchi mixture into a clean glass jar or container, pressing down to remove air bubbles and to pack the kimchi tightly. Leave some space at the top, as it will ferment and expand.
- Ferment: Seal the jar and let it sit at room temperature for 1 to 5 days, depending on your taste preference. Check daily and taste it until it reaches your desired level of fermentation.
- Refrigerate: Once fermented to your liking, transfer the kimchi to the refrigerator. It can be enjoyed fresh, but the flavor improves with time!
Nutritional Information
| Nutrient | Amount | Daily Value (%) | |
| Calories | 30 | 1% | |
| Protein | 2g | 4% | |
| Carbohydrates | 6g | 2% | |
| Fat | 0g | 0% | |
| Sodium | 580mg | 25% | |
| Vitamin A | 15% | Vitamin C | 20% |
Tips and Tricks
- Customize the Spice: Adjust the amount of gochugaru according to your spice preference. You can also use less or more garlic!
- Storage Tip: Store in an airtight container to keep it fresh. Kimchi can last for several months in the fridge.
- Common Mistakes: Avoid using table salt, as it can be too salty. Always rinse the cabbage well to balance the flavors.
FAQs
What is Baechu Kimchi?
Baechu Kimchi is a type of cabbage kimchi that is made with fermented Napa cabbage and a spicy paste. It’s a popular side dish in Korean cuisine.
How long does it take to ferment kimchi?
The fermentation time for kimchi can range from 1 to 5 days, depending on your taste. Warmer temperatures speed up fermentation!
Can I use other types of cabbage?
Yes! While Napa cabbage is traditional, you can also use green cabbage or savoy cabbage as alternatives.
Is kimchi good for you?
Absolutely! Kimchi is low in calories, rich in nutrients, and packed with probiotics, which can be good for gut health.
How do I know if my kimchi is spoiled?
If kimchi develops an unpleasant odor or shows signs of mold, it is best to discard it. Fresh kimchi should smell tangy but not bad.
How can I use kimchi in recipes?
Kimchi can be added to fried rice, soups, or used as a topping for tacos and burgers for an extra kick!
Can I make kimchi without fish sauce?
Yes! You can replace fish sauce with soy sauce or a vegan alternative for a vegetarian version of kimchi.
How spicy is Baechu Kimchi?
The spice level varies depending on the amount of gochugaru you use. You can adjust the spice to your liking!
How long can I keep kimchi in the fridge?
When stored properly in the fridge, kimchi can last for up to 6 months, but the flavor will get stronger as it ferments more.
Can I freeze kimchi?
Yes, you can freeze kimchi, but it may lose some crunchiness. It’s best to enjoy it fresh!
What is the best rice to serve with kimchi?
Steamed white rice, brown rice, or even sushi rice are excellent choices to serve alongside Baechu Kimchi.
Enjoy making your own Baechu Kimchi at home! It’s not just a recipe; it’s a journey into the heart of Korean cuisine. Happy cooking!
