Kimchi crafted from Napa cabbage, known as baechu kimchi, is a celebrated staple of Korean cuisine, revered for its piquant flavour and healthful properties. This variety of kimchi is made by lacto-fermenting Napa cabbage leaves that have been liberally seasoned with a spicy paste of gochugaru (Korean chilli flakes), garlic, ginger, and often a dash of fish sauce or jeotgal for umami depth. The leaves are meticulously coated with this mixture, then left to ferment, allowing the flavours to meld and intensify over time.
Kimchi is embraced not only for its bold flavour but also for its versatility in the kitchen. It can be savoured fresh, with a crisp, spicy bite, or allowed to mature, developing a sour tang ideal for cooking in stews and stir-fries. The fermentation process imbues the cabbage with beneficial bacteria, making it a probiotic-rich food that's as good for the gut as it is delightful on the palate.
