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Picture of Baechu Kimchi (Napa Cabbage Kimchi)
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1005 kcal 50 %
  • Fat 19 g 29 %
  • Saturated 3 g 16 %
  • Carbs 201 g 67 %
  • Fiber 64 g 258 %
  • Protein 51 g 103 %
  • Cholesterol 64 mg 21 %
  • Sodium 15153 mg 631 %
  • Calcium 1585 mg 159 %
  • Magnesium 709 mg 169 %
  • Potassium 5932 mg 126 %
  • Iron 32 mg 181 %
  • Zinc 9 mg 85 %
  • Phosphorus 916 mg 131 %
  • Vitamin A 3383 µg 376 %
  • Vitamin C 339 mg 377 %
  • Thiamin (B1) 1 mg 77 %
  • Riboflavin (B2) 2 mg 150 %
  • Niacin (B3) 23 mg 143 %
  • Vitamin B6 5 mg 372 %
  • Folate equivalent (total) 752 µg 188 %
  • Vitamin B12 1 µg 29 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 45 mg 303 %
  • Vitamin K 1278 µg 1065 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baechu Kimchi (Napa Cabbage Kimchi)

Ingredients

  • 1 head (about 3 pounds; 1.3kg) Napa cabbage
  • 2 quarts (1.9L; 1.9kg) filtered or bottled water
  • 4 3/4 ounces (135g; about 2/3 cup plus 1 1/2 teaspoons) Diamond Crystal kosher salt or sea salt
  • 1 cup (110g) coarse ground gochugaru (Korean chile powder)
  • 3 tablespoons (24g) glutinous rice flour
  • 2 tablespoons (30g) sugar
  • 1/2 cup (120ml) fish sauce
  • 2 tablespoons (40g) saeujeot (Korean salted shrimp), with its brine, minced
  • 8 garlic cloves (40g), finely chopped
  • One 2-inch piece (about 1 ounce; 30g) fresh ginger, peeled and finely chopped
  • 1 small Asian pear (about 6 ounces; 170g), peeled, cored, and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)
  • 4 ounces (115g) daikon radish, peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)
  • 1 medium carrot (about 4 ounces; 115g), peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)
  • 16 scallions (about 4 ounces; 115g total), root end trimmed and discarded, scallions halved lengthwise and cut crosswise into 2-inch pieces

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