Baechu Kimchi (Homemade Napa Cabbage Kimchi)

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RECIPE DATA

TITLE: Baechu Kimchi (Homemade Napa Cabbage Kimchi)
SERVES: 40
PREP: 60 min
TOTAL: 180 + 2–5 days ferment

INGREDIENTS
2 wombok (napa cabbage, ~2.5 kg (about 27¾ cups chopped))
150 g (about ⅔ cup) coarse sea salt
2 tbsp glutinous rice flour + 1 cup (250 ml) water
1 nashi pear or apple
1 onion
12 cloves garlic
40 g (about ⅓ cup finely chopped) ginger
3 tbsp fish sauce
2 tbsp saeujeot (salted shrimp)
1 tbsp honey
80 g (about 1 cup) gochugaru (coarse)
1 bunch spring onions, 3 cm
200 g (about 1⅓ cups shredded) Korean radish or daikon, julienned
1 carrot, julienned

STEPS
1. Quarter cabbages, salt between leaves, rest 2–3 h, turning every 30 min. Rinse 3 times, drain well 30 min.
2. Rice porridge: 2 tbsp rice flour + 1 cup (250 ml) water in the bowl.
TM SETTINGS: 5 min / 90°C / speed 3
3. Cool. Add pear, onion, garlic, ginger, fish sauce, saeujeot, honey. Blend.
TM SETTINGS: 30 sec / speed 8
4. Add 80 g (about 1 cup) gochugaru. Mix; rest 15 min to bloom.
TM SETTINGS: 15 sec / speed 4
5. Add radish, carrot, spring onion. Fold.
TM SETTINGS: 20 sec / speed 2 / reverse
6. Wearing gloves, rub paste into every leaf. Pack tightly into 2 × 1 L jars, press out air. Room temp 1–2 days until it bubbles and tastes sour, then fridge.
7. Portion & store: makes ~40 adult portions (~50 g side); a kid portion is half. 2 × 1 L jars. Fridge 3 months+ (keeps souring); freezer Not suitable.

NOTES
Portion size: ~50 g side
Batch note: Full batch (~2 kg) for 2 × 1 L jars. Paste blended in the bowl. Honey replaces sugar; feeds fermentation the same.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 months+ (keeps souring)
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/baechu-kimchi/