Kimchi is Korea’s soul food—a bold, tangy, and deeply flavorful fermented dish made from napa cabbage, Korean chili flakes, garlic, ginger, and a touch of funk. This authentic baechu kimchi recipe brings the real deal right into your kitchen with ingredients you can find (and some you might fall in love with).
It’s spicy, sour, umami-packed, and gets better as it sits. Serve it with rice, stews, noodles—or just sneak a bite straight from the jar.
⏱ Prep Time 1 hour (plus 1–2 days fermenting) ｜ 🔥 Cook Time 0 minutes ｜ 🍽 Servings 2 large jars ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in the fridge for up to 1 month (longer if fully fermented)
Ingredients List
- 1 large napa cabbage (about 2.5–3 lbs)
- 1/4 cup sea salt (for salting cabbage)
- 4 cups water
- 1 medium daikon radish (julienned)
- 4 green onions (chopped into 1-inch pieces)
- 1 tablespoon grated ginger
- 5 garlic cloves (minced)
- 2 tablespoons soy sauce or fish sauce
- 1 tablespoon sugar
- 1/4 cup gochugaru (Korean red chili flakes – adjust to spice level)
- Optional: 1 small apple or pear (grated, for sweetness)
Instructions
Prep the cabbage:
- Cut the napa cabbage in half lengthwise, then again into quarters. Chop into 2-inch pieces. Dissolve salt in water and soak cabbage for 1–2 hours, tossing every 30 minutes. Rinse thoroughly and drain well.
Make the paste:
- In a bowl, mix garlic, ginger, soy/fish sauce, sugar, and gochugaru. Add grated apple or pear if using. Stir into a thick paste.
Mix it up:
- In a large bowl, combine the drained cabbage, daikon, and green onions. Add the chili paste and mix thoroughlyusing gloved hands until everything is coated evenly.
Jar and ferment:
- Pack the kimchi tightly into clean jars, pressing down to remove air pockets. Leave about 1 inch of space at the top. Loosely seal the lids.
Let it ferment:
- Leave the jars at room temperature (cool, dark place) for 1–2 days. Taste daily. Once it reaches your preferred tanginess, move to the fridge to slow fermentation.
Recipe Notes / Tips
- Use gochugaru for authentic flavor and deep red color—don’t substitute with regular chili powder.
- You can swap fish sauce for soy sauce to make it vegan.
- Always use clean utensils to scoop kimchi to prevent spoilage.
Nutrition Info (per 1/2 cup serving, approx.)
- Calories: 25
- Carbs: 4g
- Fat: 0g
- Protein: 1g
- Fiber: 1g
- Sodium: varies depending on salt/fish sauce
FAQs
- Q: Can I eat kimchi right away?
A: Yes, but it gets more flavorful after a few days of fermentation. - Q: What if my kimchi bubbles?
A: That’s good! It’s fermenting. Just burp the jar once daily during room-temp fermentation. - Q: How do I know if it’s spoiled?
A: Kimchi smells funky, but not rotten. Mold or sliminess = toss it out.
Craving spicy, funky goodness? Snap your homemade jar and tag #the_food_pedia on Instagram! 🌶️🥬🇰🇷
