Pickled spicy cabbage (Baechu kimchi) from Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang

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

Accompaniments: Basic beef stock; Korean mixed rice in stone bowls (Bimbim pap); Stir-fried spinach and mung bean sprouts (Shigumchi namul); Braised black cod with daikon (Maeunt'ang); Korean barbecued chicken (Dak kui)

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

    Needs to be refrigerated at least 2 weeks. Can substitute fish sauce for fermented shrimp.

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.