Korean Napa Cabbage Kimchi
Baechu kimchi is Korea's defining fermented food, made by salting napa cabbage and layering it with a paste of gochugaru, anchovy fish sauce, garlic, ginger, and glutinous rice paste. The cabbage is salted with coarse sea salt for six to eight hours until the stems become flexible but retain their crunch; under-salting leads to mushy kimchi, while over-salting masks the seasoning flavors. The glutinous rice paste serves a dual purpose: it acts as a glue that helps the seasoning adhere to each leaf, and it provides sugars that feed lactobacillus during fermentation. Julienned radish mixed into the filling adds textural contrast, and scallions contribute another layer of savory depth. After one day at room temperature to kick-start fermentation, the kimchi moves to the refrigerator where acidity develops slowly. At two to three weeks, the heat from gochugaru, the umami from fish sauce, and the tang from lactic acid reach their optimal balance.
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Instructions
- 1
Quarter the cabbage, brine for 6 hours, rinse, and drain thoroughly.
- 2
Mix chili flakes with sweet rice paste first and rest 10 minutes for color and body.
- 3
Add fish sauce, garlic, and ginger to make a balanced kimchi paste.
- 4
Fold radish and scallions into the paste to finish the filling.
- 5
Spread filling between each leaf layer and wrap with outer leaves.
- 6
Ferment at room temperature for 12-24 hours, then refrigerate and eat after 2-3 days.
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