Baechu Kimchi
Back to the recipeCooking
Step 1 of 11
Salting the cabbage
1 of 11
Cut each cabbage into quarters, leaving the stem attached.
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What you are cooking with
Vegetables
- 3 kg Napa cabbage
- 450 g Daikon radish, julienned
- 200 g Carrots, julienned
- 200 g Spring onions, cut into 4 cm lengths
Salting
- 450 g Coarse sea salt
- 4 L Cold water
Rice porridge
- 500 ml Water
- 35 g Sweet rice flour, glutinous rice flour
Aromatics
- 150 g Garlic
- 70 g Ginger
- 80 g Onion
Seasoning
- 180 g Korean gochugaru, medium coarse
- 120 g Fish sauce
- 50 g Salted shrimp, saeujeot, minced
- 30 g Sugar
- 15 g Korean plum syrup, optional but recommended