Baechu Kimchi (Napa Cabbage Kimchi)
A classic napa cabbage kimchi seasoned with gochugaru, salted shrimp, and sand lance fish sauce for deep flavor. Just salt the cabbage in brine, then toss it with the seasoning for a spicy, refreshing kimchi.
Ingredients
Salting the Cabbage
- Napa cabbage3 heads
- Salt2 cups (400 ml)
- Water800ml
Flour Paste
- Flour100 ml
- Water2 cups (400 ml)
Seasoning
- Scallions1 handful
- Onion1
- Minced garlic8 Tbsp
- Sand lance fish sauce8 Tbsp
- Gochugaru (Korean red pepper flakes)2 cups (400 ml)
- Salted shrimp (saeujeot)3 Tbsp
- Maesil (green plum) syrup150 ml
- Salt2 Tbsp
- Sugar2 Tbsp
- Ginger1 Tbsp
Directions
- 1
Prepare 3 heads of napa cabbage. Choose ones with fresh outer leaves and a yellow, sweet-tasting core.
- 2
Cut the cabbage into bite-sized pieces and sprinkle evenly with coarse salt.
- 3
Dissolve salt in water to make a brine, then pour it over the cut cabbage to salt it.
- 4
Let it salt for about 4 hours, turning occasionally so it salts evenly. It's ready when the cabbage core turns soft and yellow.
- 5
Rinse the salted cabbage in cold water 4-5 times to remove excess salt, then drain in a colander while you make the seasoning.
- 6
Cut the chives to about the same length as the cabbage. In a large bowl, combine the flour paste, salted shrimp, sand lance fish sauce, gochugaru, maesil syrup, and ginger, then add the onion, garlic, and chives.
- 7
Mix the seasoning ingredients thoroughly until you have a vibrant, well-blended paste.
- 8
Drain the cabbage well, then toss it with the seasoning, coating each layer evenly, to finish the kimchi.
- 9
Let the finished kimchi sit at room temperature for about a day, then store it in the kimchi fridge for the best flavor.
Tips
Using maesil (green plum) syrup instead of sugar makes the kimchi taste even better as it ferments.