Traditional napa cabbage kimchi (baechu-kimchi) — classic lacto-fermented kimchi
4
Units:
Prep: 30 min
Vegetables
- 1 large napa cabbage
- ½ cup coarse sea salt
- 1 daikon radish, julienned (~7 oz)
- 1 medium carrot, julienned (~2 oz)
- 4 scallions
Paste
- ¼ cup gochugaru (Korean chili flakes)
- 3 tbsp fish sauce
- 1 tbsp granulated sugar
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
Classic Korean lacto-fermented kimchi made with napa cabbage, a spicy gochugaru paste, and crunchy daikon and carrot. Ferments on the counter in 2-3 days and keeps improving in the fridge for weeks.
Instructions
- Salt cabbage: Quarter the cabbage lengthwise. Rub salt generously between every leaf. Rest in a large bowl 2 hr, flipping at the halfway mark.
- Rinse: Rinse cabbage 3 times under cold water until the water runs clear. Squeeze out as much water as you can.
- Make paste: In a bowl, stir gochugaru, fish sauce, sugar, minced garlic, and grated ginger into a thick red paste.
- Mix vegetables: Julienne daikon and carrot; slice scallions. Fold them into the paste.
- Massage: Wearing gloves, rub the paste-and-vegetable mixture into every leaf of the cabbage until fully coated.
- Jar: Pack tightly into a clean glass jar, pressing down to remove air pockets. Leave 1 inch of headspace at the top.
- Ferment: Leave at room temperature 2-3 days, pressing down daily so the brine covers the cabbage. Taste each day.
- Refrigerate: Once it reaches your preferred tanginess, transfer to the fridge. Kimchi keeps improving for weeks.
Tips
- Gochugaru is essential — regular chili flakes do not give the same flavor or color.
- Press the cabbage down daily during fermentation to keep it submerged in its own brine.
- Taste daily. Warm weather speeds fermentation (1-2 days); cold weather slows it (3-5 days).
- Use glass, not metal — the acid and salt corrode metal lids over time. Plastic lids or fabric with a rubber band both work.
Created: 3/23/2026, 2:39:14 AM diytraditional
Large bowl, glass jar or fermenting crock (2 qt), chef's knife, cutting board, disposable gloves