Baechu Kimchi

Ingredients

Instructions

1. 1

   Trim the napa cabbage, keeping the core attached enough to hold the leaves together, then split it lengthwise into quarters. Dissolve the coarse sea salt in the water in a large bowl or basin. Soak the cabbage in the brine, rubbing a little extra brine between the thicker white stems. Let it stand for 30 minutes, turning once halfway, until the white parts are flexible but not limp.

2. 2

   While the cabbage brines, cut the Korean radish into fine matchsticks, slice the spring onions into 3-4 cm lengths, finely grate or mince the garlic, and grate the ginger. Keeping the radish thin helps it season quickly and distribute evenly through the kimchi.

3. 3

   Make the kimchi paste by mixing the gochugaru, fish sauce, and white sugar in a bowl. Add the radish, spring onions, garlic, and ginger, and toss until everything is evenly coated. The mixture should look moist and vivid red; if it seems dry, let it sit 5 minutes for the chili flakes to hydrate.

4. 4

   Drain the cabbage well and rinse it briefly under cold water 2-3 times to remove excess surface salt. Let it drain for 5 minutes. The leaves should taste seasoned but not aggressively salty. If very salty, rinse once more.

5. 5

   Wearing gloves if desired, spread the kimchi paste between each cabbage leaf, concentrating a little more paste near the thicker stem ends. Pack any remaining radish mixture around and inside the quarters, then fold each quarter into a compact bundle.

6. 6

   Pack the kimchi tightly into a clean non-reactive container or jar, pressing down to reduce air pockets. Leave a little headspace because liquid will rise as it ferments. For a fresh, lightly fermented kimchi suitable within the time limit, rest at room temperature for 10 minutes, then refrigerate. It can be eaten immediately, but the flavor will deepen after 1-3 days in the fridge.

Nutrition per serving

Notes

• •For a more traditional texture, use coarse gochugaru made specifically for kimchi rather than finely ground chili powder.
• •If you want faster fermentation, leave the packed kimchi at cool room temperature for 12-24 hours before refrigerating; open the jar daily to release built-up gas.
• •Always use clean utensils when removing kimchi from the container to keep the fermentation clean and stable.
• •Serve as banchan, with rice, grilled meats, or chopped into stews, pancakes, or fried rice.

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