Name: Baechu Kimchi (Napa Cabbage Kimchi)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 48
Ingredients: For Brining the Cabbage:; 1 head (about 3 pounds; 1.3kg) Napa cabbage; 2 quarts (1.9L; 1.9kg) filtered or bottled water; 4 3/4 ounces (135g; about 2/3 cup plus 1 1/2 teaspoons) Diamond Crystal kosher salt or sea salt; For Making the Kimchi:; 1 cup (110g) coarse ground gochugaru (Korean chile powder); 3 tablespoons (24g) glutinous rice flour; 2 tablespoons (30g) sugar; 1/2 cup (120ml) fish sauce; 2 tablespoons (40g) saeujeot (Korean salted shrimp), with its brine, minced; 8 garlic cloves (40g), finely chopped; One 2-inch piece (about 1 ounce; 30g) fresh ginger, peeled and finely chopped; 1 small Asian pear (about 6 ounces; 170g), peeled, cored, and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total); 4 ounces (115g) daikon radish, peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total); 1 medium carrot (about 4 ounces; 115g), peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total); 16scallions (about 4 ounces; 115g total), root end trimmed and discarded, scallions halved lengthwise and cut crosswise into 2-inch pieces

Ingredients

(Servings: 48)

1 head (about 3 pounds; 1.3kg) Napa cabbage

2 quarts (1.9L; 1.9kg) filtered or bottled water

4 3/4 ounces (135g; about 2/3 cup plus 1 1/2 teaspoons) Diamond Crystal kosher salt or sea salt

1 cup (110g) coarse ground gochugaru (Korean chile powder)

3 tablespoons (24g) glutinous rice flour

2 tablespoons (30g) sugar

1/2 cup (120ml) fish sauce

2 tablespoons (40g) saeujeot (Korean salted shrimp), with its brine, minced

8 garlic cloves (40g), finely chopped

One 2-inch piece (about 1 ounce; 30g) fresh ginger, peeled and finely chopped

1 small Asian pear (about 6 ounces; 170g), peeled, cored, and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)

4 ounces (115g) daikon radish, peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)

1 medium carrot (about 4 ounces; 115g), peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)

16scallions (about 4 ounces; 115g total), root end trimmed and discarded, scallions halved lengthwise and cut crosswise into 2-inch pieces

Baechu Kimchi (Napa Cabbage Kimchi)

Ingredients

For Brining The Cabbage

For Making The Kimchi

Steps

Nutrition Facts

Comments

Baechu Kimchi (Napa Cabbage Kimchi)

Ingredients

For Brining The Cabbage

For Making The Kimchi

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts