How to Make Kimchi from Scratch: Authentic Baechu Method
I’ll never forget watching my neighbor in Seoul pack kimchi into glass jars with her bare hands, pressing the red paste between each cabbage leaf like she was tucking in a child. That’s when I realized kimchi isn’t something you rush—it’s something you commit to, layer by layer. If you’ve been intimidated by making it at home, I’m here to tell you it’s actually straightforward once you understand what’s happening.
Choosing and Preparing Your Napa Cabbage
Start with napa cabbage—specifically the kind with tightly packed, pale green leaves. You’ll want heads that feel heavy for their size, which means they’re crisp and full of water. One medium head (around 2kg) is perfect for a beginner batch. Don’t use regular green cabbage; the texture won’t be right.
Cut your cabbage lengthwise into quarters, keeping the stem end intact so leaves stay connected. This matters because you’ll be massaging the seasoning paste into each layer, and loose leaves make that messy. Soak everything in salted water—about 2 tablespoons of salt per 2 liters of water—for 4 to 6 hours. This isn’t just about flavor; the salt draws out moisture and makes the cabbage pliable so it accepts the seasoning properly. You’ll see the cabbage soften noticeably. Rinse it thoroughly afterward and let it drain completely.
Building Your Seasoning Paste with Gochugaru and Jeotgal
Here’s where most people go wrong: they treat gochugaru (Korean red chili flakes) and jeotgal (salted seafood) as optional. They’re not. Gochugaru gives kimchi its signature color and gentle heat—it’s not fiery like cayenne. Jeotgal, usually made from tiny anchovies or shrimp, provides umami depth that makes people ask what your secret ingredient is (spoiler: there isn’t one).
Make a paste by combining 3 tablespoons of gochugaru, 2 tablespoons of jeotgal, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of fish sauce, and 2 tablespoons of rice flour mixed with water. The rice flour acts as a binder and feeds the fermentation. Mix everything until you have a thick, spreadable consistency. Taste it—it should be salty and pungent, almost aggressive. That’s correct. Add 2 cups of chopped scallions and a handful of thinly sliced daikon radish for texture and freshness.
Packing and Fermenting Your Kimchi
Lay your drained cabbage quarters on a cutting board. Working with one quarter at a time, spread the seasoning paste between each leaf, starting from the outside and working toward the center. Don’t be shy—each leaf should have a visible coating. This takes patience but it’s meditative once you get into it.
Pack everything tightly into a clean glass jar, pressing down firmly so the juices rise to the top. The cabbage should be completely submerged; if it’s not, make a quick brine with 1 tablespoon of salt dissolved in 1 cup of water and pour it over. Leave the jar at room temperature (around 18-22°C) for 3 to 5 days. You’ll see bubbles form—that’s the fermentation working. Taste it on day 3; when it reaches the tang level you like, move it to the fridge. It’ll continue developing slowly in cold storage for weeks.
The beauty of making kimchi yourself is that you control every element. Start here, and once you’ve made one batch, you’ll adjust it to your preferences—more heat, less funk, whatever calls to you. That’s when you’ll truly understand why people make this regularly.
