Step 1 of 5
Baechu-kimchi
Quarter the cabbage lengthwise, keeping the core. Salt between the leaves, more at the thick white stems. Rest 2 hours, flipping once, until the stems bend.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Baechu-kimchi take?
13 hr all in โ 1 hr prep, 12 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 12 jars-worth. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Fish, Shellfish. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget โ about $8โ16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 80 g (coarse).
How much gochugaru?
80 g of Gochugaru.
How much fish sauce?
4 tbsp of Fish sauce.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Fish sauce โ Soy sauce plus a strip of dashima in the paste. Vegetarian. Different, still a jar of kimchi.
Any tips from this recipe?
Glutinous-rice porridge in the paste is a traditional thickener if your mix looks dry. Label the date. Week-old kimchi and month-old kimchi are different ingredients.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.