Baechu kimchi (napa cabbage kimchi)

Method

1. 1

   Step 1

   Sprinkle the salt between every leaf of the cabbage quarters, concentrating on the thick white stems. Leave for about 6 hours, turning every 2 hours, until the stems bend without snapping.

   • 15 min
2. 2

   Step 2

   Rinse the cabbage three times in cold water and leave to drain cut side down.

   • 15 min
3. 3

   Step 3

   Whisk (opens in a new tab) the rice flour into the water and cook, stirring, until it thickens to a thin porridge. Cool.

   • 5 min
   • medium heat
   • Saucepan (opens in a new tab)

   

4. 4

   Step 4

   Mix the cooled porridge with the chilli flakes (opens in a new tab), fish sauce (opens in a new tab), salted shrimp (opens in a new tab), garlic (opens in a new tab), ginger and sugar (opens in a new tab), then fold in the radish and spring onion (opens in a new tab).

   • 10 min

   Wear gloves — chilli paste stains and burns.

5. 5

   Step 5

   Spread the paste between every leaf, fold each quarter in half and pack tightly into clean jars, pressing out air and leaving 3 cm headspace.

   • 15 min
6. 6

   Step 6

   Leave at room temperature for 1–2 days until it smells sour and bubbles, then refrigerate.

   Food safety: Use clean jars and keep the cabbage submerged under its juices; discard if it smells rotten or grows fuzzy mould.