By eatmundo · August 3, 2026
A 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
tick what you already have - the rest goes on your shopping listHow 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
What is Baechu Kimchi?
Baechu kimchi is a staple Korean side dish made from fermented napa cabbage seasoned with chili powder, garlic, ginger, and fish sauce. It is typically served as a fundamental component of almost every Korean meal.
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.
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