🇰🇷 South Korea · Food
Baechu Kimchi
By eatmundo · August 3, 2026
🇰🇷 KRA classic fermented cabbage dish that defines the heart of the Korean table. It offers a perfect balance of spicy, savory, and tangy notes developed through time.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the cabbage in half lengthwise and rub the leaves generously with salt to draw out moisture, letting it rest for 2 hours.
- 2
Prepare a thin porridge by whisking the flour with 200ml of water over medium heat until it bubbles and thickens, then let it cool.
- 3
In a large bowl, mix the cooled porridge with chili powder, fish sauce, minced garlic, and minced ginger to create the spice paste.
- 4
Rinse the salted cabbage under cold running water three times to remove excess salt, then squeeze it gently until quite dry.
- 5
Spread the spicy paste evenly over every single leaf of the cabbage, starting from the outside and working toward the core.
- 6
Fold the outer leaves over to secure the cabbage, place it into a glass jar, and press down firmly to remove air bubbles.
- 7
Store the jar at room temperature for 24 hours to begin the fermentation, then move to the refrigerator to finish aging for 3-5 days.
Frequently Asked Questions
Can I use regular table salt?+
No, it is best to use coarse sea salt to avoid over-salting, as table salt contains anti-caking agents that can cause bitterness.
How do I know when it is ready?+
The kimchi is ready when it starts to bubble slightly and has a distinct sour, tangy scent.
Is it okay to skip the rice flour porridge?+
The porridge acts as a binding agent for the spices and provides food for the fermentation bacteria, so it is highly recommended for proper texture.
How long does it last?+
When properly fermented and refrigerated, it can last for several months, becoming more sour as it ages.
