Fermented & Pickled
Napa Cabbage Kimchi (Baechu Kimchi)
Prep
60 min
Servings
8
Steps
- 1
Cut the napa cabbage into quarters lengthwise, then into 2-inch pieces.
- 2
Dissolve the salt in water and soak the cabbage for 1-2 hours, tossing occasionally, until the stems bend without snapping.
- 3
Rinse the cabbage three times and drain well.
- 4
Mix gochugaru, fish sauce, garlic, ginger, and sugar into a paste.
- 5
Fold in green onions and radish.
- 6
Massage the paste into the drained cabbage, coating every piece.
- 7
Pack into a clean jar, pressing down to remove air pockets, leaving 1 inch headspace.
- 8
Leave at room temperature 1-2 days, then refrigerate. Flavor develops over 1-2 weeks.
Whole leaves, garlicky-gingery chili paste, left to sit until it turns into something better than what you started with. This is the kimchi. The one people picture the second you say the word.
It's also the one every Korean household argues about — too salty, not sour enough, whose grandmother's version was better. There's no single correct answer here, just a range that works. Get comfortable in that range and you'll never buy store kimchi again.
The stems should still have a little snap left after brining, not go limp. That's the difference between kimchi with texture and kimchi that turns to mush in the jar.
Troubleshooting
Kimchi not sour enough? Warmer spot, more patience. 68-72°F speeds fermentation up considerably. Taste daily after day 2 — the moment it's sour enough for you, into the fridge it goes.
Too salty? Rinse the cabbage once more before mixing in the paste, next time around. Already made it? A little sugar or a spoonful of unsalted stock stirred through can take the edge off.
Looks weird, smells strong, bubbling a bit? That's fermentation, not failure. A layer of liquid pooling at the bottom of the jar is normal. Actual mold — fuzzy, not just cloudy — is the only real sign something went wrong.