Baechu kimchi

My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

Napa cabbage kimchi is truly an iconic Korean food, yet there are so many different recipe variations. Almost every Korean will profess that their mother or grandmother's version is the best and I am no different. This recipe is my attempt to emulate my grandmother’s perfect kimchi, since she has kept the recipe a secret from me so far. It uses humble ingredients and a low-tech method, as kimchi was once buried in the ground to ferment before refrigeration. It is not quick and easy-- but my…

Vegan Napa Cabbage Kimchi

Fermentation by Asa Simonsson

Korea’s age-old tradition of preserving napa cabbage with salt, gochugaru, and garlic is one of the world’s greatest lessons in lacto-fermentation and community.

This raspberry leaf Moontime Elixir gives your body a vitamin and mineral boost to support healthy menstruation, soothe your spirit and calm menstrual cramps.

Recipe at The Simple Veganista

Our take on Korean Baechu Kimchi — or, napa cabbage kimchi — gets a punch of smokiness from Sirarakhong Hathei Chillies, plus lots of fruity heat from both Resham Patti & Guntur Sannam Chillies.

From a culinary standpoint, kimchi and sauerkraut couldn't be more different. Each has a distinct taste, and they're not always interchangeable in recipes.