Traditional Napa Cabbage Kimchi (Baechu Kimchi)
Món truyền thống · Korean
The quintessential Korean fermented dish, this classic Napa cabbage kimchi is made with a flavorful paste of gochugaru, garlic, ginger, and jeotgal, resulting in a spicy, tangy, and umami-rich condiment.
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Nguyên liệu
- Napa cabbage2 large heads
- Korean chili flakes (gochugaru)1.5 cups
- Garlic1 cup, minced
- Ginger1/4 cup, minced
- Fish sauce1/2 cup
- Salted fermented shrimp (saeujeot)1/4 cup, minced
- Sugar2 tablespoons
- Korean radish (mu)1 cup, julienned
- Scallions1 bunch, cut into 2-inch pieces
- Salt1/2 cup (for brining)
- Waterenough for brining
Các bước
- 1
Cut Napa cabbage heads in half lengthwise, then quarters. Remove tough core. Brine cabbage in a saltwater solution for 4-6 hours, flipping occasionally, until wilted and flexible. Rinse thoroughly and drain well.
- 2
While cabbage brines, prepare the kimchi paste. In a bowl, combine gochugaru, minced garlic, minced ginger, fish sauce, salted fermented shrimp, and sugar. Mix well.
- 3
Add julienned Korean radish and scallions to the paste. Mix gently.
- 4
Spread the kimchi paste evenly between each leaf of the drained cabbage quarters, ensuring full coverage. Fold the quarters in half and pack tightly into an airtight container or jar.
- 5
Let the kimchi ferment at room temperature for 1-3 days, depending on desired sourness, then refrigerate. It will continue to ferment and develop flavor over time.
