Baechu Kimchi (Cabbage Kimchi)

Serves 2 · Prep 45 min · Cook 5 min · 34 calories per serving

A classic Korean fermented napa cabbage dish that is spicy, sour, and umami-rich, serving as a staple side dish (banchan) in Korean cuisine.

Why it's healthy

Baechu Kimchi is a nutrient-dense, low-calorie food celebrated for its probiotic content. The fermentation process cultivates beneficial Lactobacillus bacteria, which support a healthy gut microbiome, aid digestion, and enhance immune function. Napa cabbage is an excellent source of Vitamin K, crucial for blood clotting and bone health, and provides a good amount of Vitamin C, a powerful antioxidant. Ingredients like garlic, ginger, and gochugaru (chili flakes) contribute allicin, gingerol, and capsaicin, compounds known for their anti-inflammatory and metabolism-boosting properties. This combination of fiber, vitamins, and live cultures makes kimchi a powerful addition to a balanced diet.

Ingredients

• 80g napa cabbage
• 8g coarse sea salt
• 1/4 tsp sweet rice flour (chapssal-garu)
• 1/4 tsp sugar
• 1.5 tsp gochugaru (Korean chili flakes)
• 1 tsp fish sauce
• 1/2 clove garlic, minced
• 1/4 tsp ginger, minced
• 1 tsp Korean pear, grated
• 1 tsp onion, grated
• 10g Korean radish, julienned
• 1 scallion, cut into 1-inch pieces

Instructions

1. Cut cabbage into bite-sized pieces, toss with coarse salt, and let it wilt for 2 hours, turning every 30 minutes. Rinse the cabbage thoroughly under cold water 3 times and drain well.
2. In a small pot, whisk sweet rice flour with 2 tablespoons of water. Heat gently until it thickens into a paste, then stir in the sugar and let it cool completely.
3. In a large bowl, combine the cooled porridge with gochugaru, fish sauce, minced garlic, ginger, grated pear, and onion to form the kimchi paste.
4. Add the julienned radish and scallions to the paste and mix well.
5. Add the drained cabbage to the bowl and, using your hands (preferably gloved), gently massage the paste into the cabbage until everything is evenly coated.
6. Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets and ensuring the cabbage is submerged in its own brine.
7. Leave about an inch of headspace, seal the jar, and let it ferment at room temperature for 1-3 days. You may see bubbles and smell a sour aroma.
8. Once fermented to your liking, transfer the jar to the refrigerator to slow the fermentation process. It will keep for several months.