Korean Spicy Pickled Cabbage Baechu Kimchi Recipe

This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.
Prep Time: 30 minutes
Cook Time: 72 hours
Ingredients:
10 cups of water
2 Napa cabbages, washed and cut into 2-inch squares
1 cup coarse salt (or kosher or sea salt)
1 Tbsp finely chopped garlic
1 Tbsp chopped ginger
½ cup red pepper flakes (kochukaru)
2 Tbsp sugar
5 scallions, cut into 1/2 inch pieces
Preparation:
In large nonreactive bowl or pot, mix salt into water.

Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.

Soak cabbage for 5-6 hours.

Remove cabbage and rinse in cold water, squeezing out excess liquid.

In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

Add cabbage and coat with seasoning mixture.

Pack the seasoned cabbage into a large airtight jar with lid.

Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

View related Korean Foods cooking video recipe below. No longer available

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