Baechu kimchi

Name: Baechu kimchi
Prep time: 2 h 28 min
Total time: 26 h 28 min
Cuisine: Korean
Ingredients: 800 g Napa cabbage, cut into bite size pieces; 30 g Gochugaru; 20 g Garlic, minced; 8 g Ginger, minced; 45 ml Fish sauce; 120 g Korean radish, julienned; 24 g Salt; 6 g Sugar; 80 ml Water

Baechu kimchi · ready in 26 h 28 min · 4 servings · 112 kcal per serving · easy · 9 ingredients

Baechu kimchi is the bright, spicy, fermented napa cabbage staple that brings crunch, heat, and tang to the Korean table.

Prep: 2 h 28 min
Total: 26 h 28 min
Serves: 4
kcal: 112
Difficulty: easy

Korean Side dishes Gluten-free Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gNapa cabbage, cut into bite size pieces
30 gGochugaru
20 gGarlic, minced
8 gGinger, minced
45 mlFish sauce
120 gKorean radish, julienned
24 gSalt
6 gSugar
80 mlWater

Equipment

large bowl, colander, gloves, cutting board, knife, measuring spoons, clean jar, mixing bowl, spoon, serving bowl

Instructions

Mise en Place
Gather and measure all ingredients, then set out a large bowl, colander, gloves, cutting board, knife, measuring spoons, and a clean jar. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Salt Cabbage
Cut napa cabbage into bite size pieces, rub with salt, and rest in a large bowl for 2 hours, turning every 30 minutes. · 2 h
What to look for: Cabbage looks wilted and glossy with pooled liquid.
Rinse Cabbage
Rinse the cabbage under cold water, drain in a colander for 15 minutes, and press lightly so the leaves are wet but not dripping. · 15 min
What to look for: Leaves bend easily but still keep some crunch.
Make Chili Paste
Stir gochugaru, fish sauce, garlic, ginger, sugar, and water in a bowl until a thick red paste forms. · 5 min
What to look for: Paste is vivid red, thick, and evenly moistened.
Mix Vegetables
Add Korean radish and drained cabbage to the paste, then massage with gloved hands until every leaf is coated. · 7 min
What to look for: Vegetables are evenly stained red with no pale dry patches.
Pack Jar
Pack kimchi tightly into a clean jar, pressing out air pockets and leaving 3 cm of headspace for juices to rise. · 5 min
What to look for: Kimchi is submerged in its red juices with space at the top.
Ferment Kimchi
Leave the jar at cool room temperature for 24 hours, then refrigerate until tangy and pleasantly sour. · 24 h
What to look for: Small bubbles appear and the aroma is sour, spicy, and savory.
Serve Cold
Serve cold as a punchy side dish, spooning some red brine over the cabbage and radish. · 2 min
What to look for: Kimchi looks juicy, bright red, and crisp.

Nutrition (per serving)

kcal	112
Protein	5 g
Carbohydrates	21 g
of which sugars	7 g
Fat	1 g
of which saturated	0 g
Fibre	8 g
Sodium	1710 mg

Nutri-ScoreA

Allergens

Contains: fish

Storage and reheating

Fridge: up to 30 days
Freezer: not recommended
Serve cold straight from the refrigerator and use clean utensils each time.

Ingredient substitutions

Napa cabbage

Korean radish: This changes the dish toward radish kimchi but keeps the fermented Korean profile.

Garlic

Ginger: Use only if garlic is unavailable, since it will taste less pungent.

Ginger

Garlic: Use only when ginger is unavailable, since the paste will be sharper.

Fish sauce

Soy sauce: This removes the seafood depth and makes the kimchi less traditional.

Korean radish

Napa cabbage: Use extra cabbage if radish is unavailable, though the crunch will be softer.

Salt

Fish sauce: Use only for seasoning the paste, not for salting the cabbage.