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Koreanisches Kimchi (Baechu Kimchi)

The Easiest & Simplest Kimchi Recipe

Easy Kimchi Recipe: Korean Spicy Fermented Napa cabbage – perfect for beginners. Quick to make & packed with authentic flavor!
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Course: Appetizer, Salad
Cuisine: Korean
Author: Cielle

Ingredients

Main Ingredients

  • 2 Napa cabbages (3–4.5 lbs/1.5-2kg)
  • ½ cup sea salt (130g)
  • 3.5 oz daikon radish (~1 cup/100g) cut into matchsticks
  • 3.5 oz carrot cut into matchsticks
  • 4 scallions cut into 1.5-inch pieces

Rice Paste

  • ½ cup water (120g)
  • 2 tsp glutinous rice flour (or regular rice flour) (10g)
  • 1 tsp granulated sugar (5g)

Kimchi Sauce

  • 1.75 oz garlic, peeled (50g) about 3-4 cloves
  • 1.75 oz onion, peeled (50g) about ¼ medium onion
  • 1.75 oz Korean pear (or pear, apple, kiwi), (50g) about ⅓ pear, peeled and cored
  • 1.75 oz fish sauce (50g/3.5 tbsp)
  • 1.75 oz gochugaru (Korean chili flakes) (50g) to taste, up to ½ cup (2.8oz/80g)
  • 0.35 oz ginger (10g) peeled

Instructions

Preparing the Napa Cabbage:

  • Cut the Napa cabbage into four pieces. Tip: First, make a cut at the base and then gently pull apart the leaves with your hands to keep them intact.
  • Generously sprinkle salt on all the leaves, especially on the thicker stem. Let the cabbage rest for 8 hours, flipping it after 4 hours. It’s ready when it becomes flexible and bends easily without breaking.
  • Rinse the cabbage thoroughly with water to remove excess salt. Tip: Taste a small piece to check the saltiness.
  • Gently squeeze out excess water and let the cabbage drain in a colander for about 30 minutes.

Preparing the Kimchi Paste:

  • Mix glutinous rice flour with water and cook over medium heat until it thickens. Alternatively, you can heat it in the microwave for 1.5 minutes, stirring once.
  • Blend the pear, onion, garlic, ginger, cooked rice, and fish sauce with a bit of water until smooth.
  • Combine the paste with gochugaru (Korean chili flakes) and the sliced daikon and carrot matchsticks to create a fragrant kimchi mixture.

Fermenting:

  • Cut the cabbage into small, bite-sized pieces. Carefully mix it with the kimchi paste, ensuring each leaf is evenly coated.
  • Pack the kimchi into a glass jar and let it ferment at room temperature:
    - Summer: 12–24 hours
    - Winter: 1–2 days
  • After fermentation, store the kimchi in the refrigerator to extend its shelf life.
Tried this recipe?Let us know how it was!