Baechu Kimchi (Napa Cabbage Kimchi)

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

Prep 25m

Cook 5m

Total 30m

This Baechu Kimchi (Napa Cabbage Kimchi) recipe combines crunchy Napa cabbage, garlic, ginger, and Korean chilli powder to create a delicious and flavorful traditional Korean side dish. The kimchi is brined and then combined with an assortment of vegetables and seasonings for a tangy and spicy flavor explosion.