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

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

Accompaniments: Mixed rice bowl (this is not a bibimbap recipe); Butter dumplings (Butter mandu); Marinated short ribs (Kalbi); Soy-marinated grilled beef (Bulgogi)

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.

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