Baek Kimchi Recipe

Prepare cabbage

Trim any ragged outer leaves from the napa cabbage. Cut each head lengthwise into quarters (or leave whole and core). Rinse under cold water to remove dirt.

If using whole heads: make 3–4 deep cuts through the core at even intervals to allow salt/brine to penetrate. If quarters: fan open leaves slightly to expose layers.

Make brine and salt cabbage

In a large bowl or basin, dissolve 1 cup kosher salt into 2 liters of cold water. Submerge the cabbage quarters or heads in the brine. Use a plate and weight (or a heavy bowl) to keep cabbage submerged. Let soak 4–6 hours at room temperature, turning every 1–2 hours so salt penetrates evenly. For quicker method, rub salt between leaves and let sit 2–3 hours until leaves are limp. The leaves should be translucent and flexible when fully salted.

After salting, rinse each cabbage thoroughly under running cold water 3–4 times to remove excess salt. Taste a leaf; it should be seasoned but not overly salty. Drain well and set on a rack or clean towel to remove excess water (10–20 minutes).

Prepare paste

Combine garlic, ginger, grated pear, chopped onion, gochugaru (if using for slight color), salted shrimp (optional), mashed tofu, sugar/rice syrup, and 1/4 cup water in a blender or food processor. Blend to a smooth, slightly coarse paste. The paste should be moist but not runny. If too thick, add 1–2 tablespoons water.

Taste the paste and adjust: add a little fish sauce or vegan mushroom sauce for umami if needed, and an extra pinch of salt or sugar to balance. Remember the paste will mellow during fermentation.

Prepare vegetable mix

In a large bowl, combine the julienned Korean radish, julienned carrot, and scallion pieces. Toss together so the vegetables are evenly distributed.

Add the blended paste to the vegetable mix. Using clean hands or gloves, thoroughly massage and mix the paste into the radish, carrot, and scallions until all pieces are evenly coated.

If you omitted salted shrimp and fish sauce for a vegan version, ensure the paste has enough savory depth (consider adding a splash of soy sauce or mushroom seasoning).

Stuff cabbage

Working with one cabbage quarter (or head) at a time, spread a thin layer of the vegetable + paste mixture between each leaf, making sure the mixture is distributed evenly from core to tip. Don’t overstuff—leave enough room so leaves can press together. Repeat with all quarters/heads.

Once stuffed, press the cabbage into a clean airtight fermentation jar or nonreactive container. If using quarters, you can stack them. Press down firmly to remove air pockets and ensure juices come up between layers.

Finish and adjust

Pour any remaining paste or juices over the top. Sprinkle toasted sesame seeds evenly. If needed, add up to 2 teaspoons more fish sauce or vegan alternative over the top to ensure adequate seasoning (optional).

Wipe the rim of the container clean. Seal the jar loosely (to allow gases to escape) or place an airlock lid if available.

Ferment

Leave the sealed container at cool room temperature (about 18–22°C / 64–72°F) for 1–3 days to start fermentation. Check daily: press down to keep vegetables submerged in their juices. Taste after 24 hours; when the flavor is pleasantly tangy and slightly effervescent, move to refrigeration to slow fermentation. For a milder white kimchi, refrigerate after 24–48 hours; for deeper flavor, wait 3–5 days.

Storage

Once refrigerated, baek kimchi will keep 2–4 weeks and will slowly continue to develop sourness. Store in an airtight container and use a clean utensil each time. Serve chilled as a side dish.