How long does Classic Napa Cabbage Kimchi (Baechu Kimchi) take to ferment?

Classic Napa Cabbage Kimchi (Baechu Kimchi) takes approximately 5 days to ferment at 65-75°F (18-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Classic Napa Cabbage Kimchi (Baechu Kimchi) gluten-free?

Yes, Classic Napa Cabbage Kimchi (Baechu Kimchi) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Classic Napa Cabbage Kimchi (Baechu Kimchi)?

Classic Napa Cabbage Kimchi (Baechu Kimchi) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 1h 30m.

What equipment do I need to make Classic Napa Cabbage Kimchi (Baechu Kimchi)?

To make Classic Napa Cabbage Kimchi (Baechu Kimchi), you'll need: RSVP International Endurance Stainless Steel Precision Pierced Colander, 5-Quart (4.7L), Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/11L), Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Classic Napa Cabbage Kimchi (Baechu Kimchi) make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Classic Napa Cabbage Kimchi (Baechu Kimchi)?

Once fermented to your liking, store Classic Napa Cabbage Kimchi (Baechu Kimchi) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

How to Make Traditional Korean Kimchi at Home

Name: Classic Napa Cabbage Kimchi (Baechu Kimchi)
Prep time: 90 min
Total time: 210 min
Yield: 16 servings
Cuisine: International
Ingredients: 2 heads (about 4-5 lbs / 1.8-2.3 kg total) Napa cabbage, medium-sized heads; 1/2 cup (120g) Coarse sea salt or kosher salt (non-iodized); 1 medium (about 1 lb / 450g) Daikon radish, peeled and julienned; 1/2 cup (50g) Korean red pepper flakes (gochugaru); 8-10 cloves (about 3 tablespoons) Fresh garlic cloves, minced; 2-inch piece (about 2 tablespoons) Fresh ginger root, peeled and minced; 3 tablespoons Fish sauce (or soy sauce for vegetarian version); 1 tablespoon Granulated sugar; 2 tablespoons Sweet rice flour (glutinous rice flour); 1/2 cup (120ml) Water for rice paste; 4-5 stalks Scallions (green onions), cut into 1-inch pieces; 1 medium Carrot, peeled and julienned (optional)

Preparing the Cabbage

Quarter the cabbage: Cut each napa cabbage lengthwise into quarters, keeping the core intact to hold leaves together. Rinse thoroughly under cold water.

Salt the cabbage: Generously sprinkle coarse salt between each leaf layer, using more salt on the thicker white parts. Place in a large bowl.

Let it rest: Pour any remaining salt over the cabbage and add enough water to barely cover. Place a plate on top to keep cabbage submerged. Let sit for 2 hours, turning the quarters every 30 minutes for even salting. The cabbage should become flexible and wilted.

Making the Kimchi Paste

Prepare the rice paste: While cabbage is salting, whisk sweet rice flour and 1/2 cup water in a small saucepan. Heat over medium, stirring constantly until it thickens to a translucent paste (about 3-5 minutes). Let cool completely.

Mix the seasoning paste: In a large bowl, combine the cooled rice paste, gochugaru, minced garlic, minced ginger, fish sauce, and sugar. Mix into a thick, vibrant red paste. This is your flavor base - it should smell pungent and aromatic.

Add the vegetables: Fold in the julienned daikon, scallions, and carrot (if using) into the paste until everything is well coated.

Assembling the Kimchi

Rinse the cabbage: After 2 hours, rinse the cabbage quarters thoroughly under cold water 3 times to remove excess salt. Taste a leaf - it should be pleasantly salty, not overpowering. Gently squeeze out excess water.

Apply the paste: Wearing gloves (the gochugaru will stain and can irritate skin), take each cabbage quarter and spread the red paste mixture between each leaf, working from the outermost leaves inward. Use about 1/4 of the paste per quarter. Be generous but thorough.

Fold and pack: Starting from the leafy end, fold each quarter in half or roll it up tightly. Pack the kimchi quarters snugly into your fermentation vessel, pressing down to eliminate air pockets. Pour any remaining paste and juices over the top.

Fermentation Process

Create the brine: If the liquid doesn't cover the kimchi, dissolve 1 teaspoon of salt in 1 cup of water and pour over until just covered. Leave at least 1-2 inches of headspace.

Weight it down: Place fermentation weights or a small sealed bag filled with brine on top to keep the kimchi submerged. This prevents mold and ensures even fermentation.

Initial fermentation: Cover loosely (or use an airlock lid) and let sit at room temperature. Check daily - you should see bubbles forming within 24-48 hours. Press down the kimchi if it rises above the brine.

Taste and monitor: After 3-5 days at 65-75°F (18-24°C), start tasting. The kimchi should be tangy, effervescent, and pleasantly sour. Trust your senses - it's ready when it tastes right to you.

Cold storage: Once fermented to your liking, transfer to clean jars and refrigerate. The cold dramatically slows fermentation. Kimchi will continue to develop flavor and can be enjoyed for 3-6 months.

Tips for Success

Temperature matters: Warmer temperatures (70-75°F / 21-24°C) ferment faster (3-4 days), while cooler temps (60-65°F / 15-18°C) take longer (5-7 days) but develop more complex flavors.

Don't worry about: White film on top (kahm yeast - harmless, just skim off), strong smells (that's fermentation!), or lots of bubbles (sign of active, healthy fermentation).

Do worry about: Pink, black, or fuzzy mold (discard batch), extremely soft or mushy texture (over-fermented), or foul smell unlike typical fermentation tang.

Flavor evolution: Fresh kimchi (1-3 days) is crunchy and bright. Young kimchi (1-2 weeks) is tangy and balanced. Aged kimchi (1+ months) is deeply sour and perfect for cooking in stews.