Baek Kimchi (v) Recipe

Rinse each napa cabbage under cold water. Trim the base if necessary and remove any damaged outer leaves.

Combine 8 cups water and 1 cup coarse salt in a large nonreactive bowl or pot and stir until the salt begins to dissolve. Add cabbage halves, cut-side up, and pour some brine between leaves to help wilt and salt the inner layers. If cabbages do not float, place a plate or weight on top to keep submerged.

Soak salted cabbages for 3 to 4 hours at room temperature, turning the cabbages once after 1.5–2 hours to salt evenly. Leaves should be pliable and slightly translucent but still hold shape.

After salting, rinse each cabbage thoroughly under cold running water to remove excess salt—open leaves and rinse between layers. Taste a leaf; it should be salty but not overwhelming. If too salty, soak in 2 cups cold water for 10–15 minutes, then drain.

Shake off excess water and set cabbage halves seam-side down on a rack or towel to drain for 20–30 minutes while you prepare the seasoning paste.

In a small saucepan, whisk together 2 tablespoons rice flour and 0.75 cup water until smooth.

Cook over medium-low heat, stirring constantly, until mixture thickens to a thin porridge consistency (about 3–5 minutes). Remove from heat and let cool to warm (not hot).

In a bowl, combine the cooled rice porridge with 8 minced garlic cloves, 1.5 tablespoons grated ginger, 1/2 cup grated pear, 1 tablespoon vegan salted shrimp substitute or soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1 teaspoon gochugaru if using. Stir until a uniform paste forms.

Taste the paste; it should be savory and slightly sweet. Adjust seasoning with a pinch more salt or a few drops of soy sauce for umami if needed.

Combine the 1 cup julienned radish, 1/2 cup julienned carrot, 0.5 cup thin daikon slices, 1/4 cup julienned pear (if using) and the scallion pieces in a mixing bowl. Toss with the seasoning paste until vegetables are evenly coated.

Open a drained cabbage half leaf by leaf and spread a thin layer of the seasoned vegetable paste between each leaf. Be thorough but avoid ripping the leaves. Also place some paste in the cavity near the stem where leaves are thicker.

After stuffing both cabbage halves, press them together and wrap each tightly in plastic wrap or place them seam-side down into a fermentation container or clean wide-mouthed jar to reduce air pockets.

Leave the wrapped or jarred baek kimchi at room temperature (ideally 65–72°F / 18–22°C) for 1–2 days to start fermentation. You may see small bubbles and a mild sour aroma develop.

After 1–2 days, transfer kimchi to the refrigerator. It will continue to ferment slowly and develop flavor. Begin tasting after 3–5 days; texture will soften and tang increase. Best after 1–2 weeks but can be enjoyed earlier for a fresher crunch.

When ready to serve, cut into bite-size pieces. Garnish with toasted sesame seeds if desired. Store refrigerated in an airtight container for up to 4–6 weeks, checking for excessive sourness or off smells.