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Korean Spicy Pickled Cabbage (Baechu Kimchi) Recipe

User Rating 3 Star Rating (5 Reviews)


Housewives Make Korean Pickle 'Kimchi' For The Needy
Chung Sung-Jun/Getty Images News/Getty Images
This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.

Prep Time: 30 minutes

Cook Time: 72 hours

Total Time: 72 hours, 30 minutes


  • 10 cups of water
  • 2 Napa cabbages, washed and cut into 2-inch squares
  • 1 cup coarse salt (or kosher or sea salt)
  • 1 Tbsp finely chopped garlic
  • 1 Tbsp chopped ginger
  • ½ cup red pepper flakes (kochukaru)
  • 2 Tbsp sugar
  • 5 scallions, cut into 1/2 inch pieces
  • fish sauce, optional*


  1. In large nonreactive bowl or pot, mix salt into water.

  2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.

  3. Soak cabbage for 5-6 hours.

  4. Remove cabbage and rinse in cold water, squeezing out excess liquid.

  5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

  6. Add cabbage and coat with seasoning mixture.

  7. Pack the seasoned cabbage into a large airtight jar with lid.

  8. Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

*There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp or fresh oysters. Try 2-3 Tbsp of fish sauce or 2 Tbsp of chopped brined shrimp if you'd like to experiment. I am always nervous about people oversalting their kimchi. Because every fish sauce and brined shrimp has a different amount of salt, I advise you to use them sparingly if you've never made kimchi before.
User Reviews

Reviews for this section have been closed.

 5 out of 5
I love Kimchi, Member BuddhaChick12

I've followed this recipe for a couple of years now because I love kimchi. Over the months, it has also improved so if you make it just once and it comes out ""so-so"", try making it again when you find time. I've also added my own touch, somtimes using shrimp or fish sauce, sometimes none at all. I've also experimented with using cucumber and daikon radish. I lucked out with my first time using cucumber, but need more practice using the daikon radish. I also us kefir to speed up the fermentation process. Best served with hot white rice, but I can eat it with all most anything, even by itself.

87 out of 89 people found this helpful.

See all 5 reviews

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