Napa cabbage kimchi (Baechu kimchi) from Koreatown: A Cookbook (page 41) by Deuki Hong and Matt Rodbard

  • scallions
  • carrots
  • garlic
  • fresh ginger
  • onions
  • sea salt
  • daikon radishes
  • Asian pears
  • napa cabbage
  • gochugaru
  • Korean salted shrimp
  • sweet rice flour
  • Korean red chiles
  • EYB Comments

    Cabbage brines for 6 hours, ferments at room temperature for 1 day, and then refrigerates for 5 to 7 days before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cabbage brines for 6 hours, ferments at room temperature for 1 day, and then refrigerates for 5 to 7 days before serving.

  • hirsheys on July 01, 2018

    This worked well, but was a bit of a megillah.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.