Baechu Kimchi (Napa Cabbage Kimchi)

The first type of kimchi on this list will be the most popular one - Baechu kimchi. Even if you haven't had a chance to eat it, you've probably seen it on TV, or in a corner of a supermarket. This kimchi is so famous that it is recognized by UNESCO as a part of Korea's Intangible Cultural Heritage.

Baechu kimchi is easy to make even though it might need to be marinated for a pretty long time, preferably around two-to-three-week. To make this kimchi, you will need Napa cabbage as the main ingredient, daikon radishes, scallions, carrots, Asian pears, salt, and a mixture of gochugaru (Korean chili flakes), sticky rice flour, sugar, fish sauce, and saeujeot (salted shrimp). Firstly, you need to soak the cabbage in salt water, then drain it and applied the mixture between each layer of cabbage leaves. After that, everything will be stored in jars or containers, covered, pressed down, and let ferment at room temperature.

Korean eats baechu kimchi all year long. The process of making this kimchi even becomes a reason for Koreans to gather around every autumn. At that time of the year, Korean families will prepare vast batches of kimchi together, and eat them throughout the cold winter. Baechu kimchi can be served with hot rice or used in fried rice, braises, and stews like kimchi jjigae.