Baechu Kimchi: A Love That Grows With Time
All of these foods share one thing in common: they honor time, transformation, and taste. Just like kimchi.
Would you like an infographic for this kimchi recipe as well? I’d be happy to create one!
When I was younger, kimchi wasn’t my favorite. It was too spicy, too strong, too fermented. I would often push it to the side of my plate, opting instead for sweeter, milder banchan. I couldn’t understand why my parents—and every adult around me—seemed to crave kimchi with every meal. They would say, “Without kimchi, it doesn’t feel like a proper meal.” I didn’t get it then.
But something changed over time. Maybe it was age, or perhaps a quiet longing for comfort, home, and identity. As I grew older, I began to crave the very thing I once avoided. The tangy spice of aged kimchi, the crunch of fresh napa cabbage, the earthy depth of fermented radish—suddenly, these flavors spoke to me. Now, I can’t imagine eating a bowl of rice without kimchi beside it. It feels incomplete, like something’s missing.
Kimchi has become more than just a side dish to me—it’s an essential part of nourishment, both physical and emotional. It’s a reminder of my roots, of my mother’s hands busy in the kitchen, of winter kimjang days when the whole family gathered to prepare jars of kimchi for the season ahead.
A Kimchi Recipe Passed Down With Love
If you’ve never made kimchi before, don’t worry. It may seem complex, but it’s a beautifully simple, meditative process once you understand the rhythm. Here’s my recipe—a classic napa cabbage kimchi that honors tradition while welcoming newcomers.
✦ Ingredients:
- 1 large napa cabbage (1.5–2kg)
- 1/2 cup coarse sea salt
- 4 cups water
- 1 small Korean radish (mu), julienned
- 4–5 green onions, chopped
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 2 tbsp fish sauce
- 1 tbsp salted shrimp (optional)
- 1–2 tbsp sugar
- 1/2 cup gochugaru (Korean red chili flakes)
✦ Instructions:
- Salt the Cabbage
Cut cabbage in half or quarters. Soak in salted water, ensuring the salt gets between the leaves. Let sit for 4–6 hours. - Rinse and Drain
Wash the cabbage thoroughly and drain well. - Prepare the Paste
Mix garlic, ginger, fish sauce, shrimp, sugar, and gochugaru into a thick paste. - Mix the Veggies
Add radish and green onions into the paste. - Coat the Cabbage
Wearing gloves, spread the paste over each cabbage leaf. - Ferment
Store in a clean jar. Leave at room temperature for 1–2 days, then refrigerate. Best after 7–10 days.
Kimchi: A Gift for Your Gut and Heart
Beyond its bold flavor, kimchi is a superfood. It’s packed with lactic acid bacteria that promote gut health, improve digestion, and support immunity. Rich in vitamins A, B, and C, kimchi is low in calories but high in antioxidants, fiber, and anti-inflammatory compounds.
Ginger, garlic, and chili aren’t just for flavor—they strengthen the immune system and can reduce inflammation. The fermentation process enhances nutrient absorption and introduces beneficial probiotics. It’s no wonder kimchi is a staple in longevity diets across Korea.
A Growing Love
I think kimchi is a lot like life. When you’re young, you seek sweetness, simplicity, and predictability. But as you grow, your palate matures, your heart softens, and you learn to embrace deeper, more complex flavors. The kind of flavors that have been aged, fermented, and transformed over time. Just like you.
Now, I understand what my mother meant when she said, “You’ll crave kimchi one day.” And she was right.
If you’ve never loved kimchi, give it time. Try making your own. Taste it fresh, taste it aged. Eat it with plain rice, add it to stew, or mix it into fried rice. Let it grow on you—because it will.
Call to Action
I encourage you to try this recipe and start your own journey with kimchi. Whether you’re Korean or not, making kimchi is a beautiful way to connect with food, with culture, and maybe even with a part of yourself you didn’t know was missing.
And if you love exploring global fermented flavors, here are a few kimchi-like dishes around the world:
🧂 Sauerkraut (Germany) – finely cut fermented cabbage, more sour than spicy
🌶 Suan Cai (China) – pickled Chinese cabbage, often cooked in hot pot
🌱 Tsukemono (Japan) – a wide variety of pickled vegetables, sometimes fermented
🥕 Curtido (El Salvador) – spicy fermented cabbage slaw served with pupusas
🥬 Achar (India/Nepal) – spiced pickled vegetables with mustard seeds and oil
All of these foods share one thing in common: they honor time, transformation, and taste. Just like kimchi.