Baechu Kimchi
Servings Prep Time
8cups 20 minutes
Cook Time Passive Time
2minutes 8hours
Servings Prep Time
8cups 20 minutes
Cook Time Passive Time
2minutes 8hours
  • 15 + 1/2c water
  • 2 medium heads napa cabbage, chopped
  • 1 small daikon radish, julienned
  • 1 carrot, julienned
  • 1/3c gochugaru (Korean red pepper powder)Buy it
  • 1/4c course sea salt
  • 3 green onions, sliced
  • 3 large cloves garlic, minced
  • 1tbsp coconut palm sugarBuy it
  • 2tsp Red Boat Fish SauceBuy it
  • 1tsp arrowroot starchBuy it
  • 1/2 inch knob ginger, minced
  1. Put the chopped Napa cabbage in a very large bowl and add 15 cups water to cover the cabbage. Sprinkle with salt and use your hands to mix it all together. Place a heavy plate on top of the cabbage and let sit for 8 hours, mixing after 4 hours.
  2. Make the sauce by heating 1/2 c water and arrowroot starch over medium heat whisking constantly until it starrts to thicken (about 2-3 minutes). Remove from heat and let cool.
  3. Add the gochugaru, garlic, coconut palm sugar, fish sauce and ginger to the water and arrowroot starch mixture and mix to combine.
  4. Thoroughly rinse the cabbage 3 times, squeezing out as much water as possible on the last rinse.
  5. Add the gochugaru mixture to the cabbage and use your hands to massage the mixture into the cabbage leaves. Add the radish, carrot and green onions and mix to combine.
  6. Transfer kimchi to 2 quart sized Mason jars making sure to push down kimchi into jar after each addition and leave space at the top of the jar. Let sit on the counter for 2 days then transfer to refrigerator.
Recipe Notes

This is for a medium spicy kimchi. You can decrease the red pepper flakes to 1/4 c for mild or increase to 1/2 c for HOT.