09/01/2026
Baechu kimchi (Chinese leaf kimchi)
I’ve made it before and always jump at the opportunity when wombok cabbages are on sale, it’s one of those recipes that’s so worth revisiting.
This recipe is from “Kimchi: Essential Recipes of the Korean Kitchen” by Byung-Hi & Byung-Soon Lim, a book I’d highly recommend if you’re interested in fermented foods and traditional methods. You can find heaps of recipes online as well.
What I used:
🥬 1 whole wombok cabbage
🧂 Sea salt
🌶️ Korean chilli powder
🧄 Garlic & ginger
🐟 Fish sauce
🧂 Extra salt & a little sugar
The book recipe uses daikon and leek, but I swapped in carrot because… I didn't plan ahead. This is one of the reasons I love fermentation it is so flexible.
In Korea, kimchi is eaten with most meals, not just for flavour but because it’s a fermented food rich in beneficial bacteria. Through fermentation, natural probiotics (like Lactobacillus) develop, supporting:
• A healthy gut microbiome
• Better digestion
• Immune function
• Reduced inflammation
Kimchi is also low-calorie but nutrient-dense, providing fibre, vitamins A, B & C, antioxidants, and compounds that support gut and overall health 🌱
You can absolutely buy great kimchi (and there’s no shame in that), but making it at home is a bit of messy fun, cost-effective, and allows you to control ingredients, salt levels, and spice.
Fermented foods don’t need to be complicated, just intentional.
Recipe inspiration: Kimchi – Essential Recipes of the Korean Kitchen
