Yeasted Baechu Kimchi

In Korean cuisine, saying “kimchi” is like saying “salad” in French cuisine. There are hundreds of styles with hundreds of variations. Baechu (napa cabbage) style is the most commonly recognized style utilizing red chili and garlic, buried in pots in the ground. Classic! We have taken that base and applied layers of unique fermentation with beer yeast and even by pulling wood inoculate from the Foeder (a large wood barrel for aging) Forest at New Belgium in Fort Collins, CO. Bringing yeast to the party takes funk to another level!

  • Napa Cabbage – (5 Pound)
  • Kosher Salt – (1/2 Cup)
  • Green Onion – (1 1/2 Pound)
  • Gochujang – (1 Cup)
  • Korean Chile Flakes (Gochugaru) – (3 Tablespoon)
  • Garlic, Fresh – (1/4 Cup)
  • Garlic, Roasted – (1/4 Cup)
  • Ginger, Fresh – (1/4 Cup)
  • Agave Syrup – (1/4 Cup)
  • Purified Water – (1/2 cup)
  • Active Beer Yeast Slurry (1) – (2 Tablespoon)*
  • *Active Beer Yeast Slurry (2) – (1 Tablespoon)
  • Cutting board
  • Knife
  • Colander
  • Food processor
  • Rubber spatula
  • Fermentation crock
  • Film
  • 1 qt container w/ lid
  • Whisk
  1. Cut cabbage into large chunks, roughly 2″ squares
  2. Salt cabbage and let sit in strainer over a bowl for 30 minutes
  3. Cut green onions into 1.5″ sticks
  4. Press out liquid of cabbage, do not rinse
  5. Blend gochujang, chile flakes, garlic(s) and ginger
  6. Place in fermentation crock, massage cabbage and scallions with chile mixture
  7. ,Cover with film and weigh down mixture
  8. In separate 1 quart container, whisk together agave, water and yeast. Cover
  9. **Allow kimchi and agave to ferment for 2 weeks at “cellar temperature” (55F)
  10. Massage fermented agave and additional yeast into kimchi
  11. Allow to ferment for an additional 1 week at cellar temperature
  12. Store under refrigeration for up to 2 months

*This can be obtained from a local brewery or made per instructions from store bought beer yeast.

NOTE: Active beer yeast is not the same as bread yeast or nutritional/brewers yeast.

**To ferment under refrigeration vs cellar temperature will double fermentation time