Chinese cabbage kimchi (Baechu-kimchi) from Korean Home Cooking: 100 Authentic Everyday Recipes, From Bulgogi to Bibimbap (page 90) by Jina Jung

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

Accompaniments: Thinly sliced grilled ribs (La galbi)

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

    Allow about 3 weeks to ferment. Can be consumed fresh after 10 days.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.