Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
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.
Tips
Nutrition (per serving)
Adjust Servings
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