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KIMCHI
Napa Cabbage Kimchi (Baechu Kimchi)
Nappa Cabbage Kimchi, or Baechu Kimchi, is the heart of traditional Korean fermentation — a crunchy, spicy, probiotic-packed dish that supports digestion and strengthens immunity.
Ingredients
Everything you need.
- 700 g Nappa cabbage (6–7 cups, chopped)
- 100 g onion (¾ cup, finely chopped)
- 100 g carrot (¾ cup, julienned)
- 50 g spring onion (~½ cup, chopped)
- 50 g chives (½ cup, chopped)
- 10 g ginger (2 tsp, grated)
- 30 g sea salt (1½ tbsp)
- 2 tbsp Gutbasket Kimchi Paste
Method
Step-by-step.
- Salt the Cabbage. Chop Nappa cabbage into bite-sized pieces. Sprinkle salt evenly over the leaves and let sit for 1 hour. This draws out excess water and softens the leaves slightly.
- Rinse and Drain. Rinse the cabbage thoroughly to remove excess salt. Drain well.
- Combine Ingredients. In a large bowl, mix the cabbage with onion, carrot, spring onion, chives, and grated ginger. Add Gutbasket Kimchi Paste and mix well using clean hands or gloves until all vegetables are evenly coated.
- Pack and Seal. Pack the kimchi mixture tightly into a clean 1L fermentation jar, pressing down to remove air pockets. Place a reserved cabbage leaf on top (optional), then add a glass weight to keep everything submerged. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. Secure the jar with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in.
- Ferment Naturally. Keep the jar at room temperature (around 20–25°C) for 5 days. The kimchi will slowly turn tangy and slightly effervescent.
- Taste and Transfer. Taste after Day 5 — once pleasantly sour, seal with a regular storage lid and refrigerate.
- Store and Enjoy. Store in the refrigerator and consume within 6 months for best flavor and texture.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Overflow Tip: Place the jar on a tray to catch any brine overflow during fermentation.
- Headspace: Always leave at least 2 inches of space at the top to prevent spillage.
- Temperature: Fermentation speeds up in warmer weather; taste daily after Day 3.
- Submersion: Keep vegetables fully submerged under the brine to avoid mold.
- Storage: Refrigeration slows fermentation — flavor deepens beautifully over time.
- Baechu Kimchi is the ultimate gut-friendly ferment — crunchy, tangy, and alive with natural probiotics. This traditional recipe delivers deep flavor, digestive benefits, and a spicy kick that pairs perfectly with rice, noodles, or soups.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
