baechu-kimchi
Sign in to saveAlso known as cabbage kimchi, napa cabbage kimchi
Baechu-kimchi (), translated as napa cabbage kimchi or simply kimchi, is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbage.
~3 min read
Encyclopedic overview
7 sectionsContents
- Preparation
- Cabbages
- Fillings
- Fermentation
- See also
- References
- Further reading
Baechu-kimchi (), translated as napa cabbage kimchi or simply kimchi, is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbage.
== Preparation == Baechu-kimchi is made by fermenting salted napa cabbage with Korean radish, aromatic vegetables, jeotgal (salted seafood), gochugaru (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent.
Excerpted from Wikipedia’s “baechu-kimchi” article, available under the CC BY-SA 4.0 licence.