Kimchi is one of the most iconic dishes in Korean cuisine, known for its bold flavor and health benefits. This traditional kimchi recipe uses napa cabbage, Korean chili flakes (gochugaru), garlic, ginger, and scallions to create the perfect balance of spice, crunch, and tang. As Korea’s national dish, kimchi has a history that goes back centuries—learn more about its cultural significance at the Journal of Ethic Foods.
Full Recipe: https://www.koreanbapsang.com/baechu-…
Ingredients:
- 1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)
- 1 cup Korean coarse sea salt for making kimchi
- 5 cups water
- 1 pound Korean radish (mu)
- 1/4 Korean pear – optional
- 3 – 4 thin scallions
- 2 ounces Korean mustard leaf (gat) – optional
- 1 piece dried kelp (dashima) – about 2 to 3 inch square
- 1 tablespoon glutinous rice powder, chapssalgaru
- 1/2 cup gochugaru, Korean red chili pepper flakes – adjust to your taste
- 1/4 cup salted shrimp (saeujeot)
- 3 – 4 raw shrimps, about 2 ounces – optional
- 3 tablespoons myulchiaekjeot fish sauce
- 3 tablespoons minced garlic
- 1 teaspoon grated ginger
If you enjoy Korean fermented foods, don’t miss our recipe for Doenjang Jjigae (Soybean Paste Stew)—a comforting and savory dish that pairs perfectly with kimchi.