Kimchi Baechu is primarily made of fermented nappa cabbage and hot peppers. It also happens to be the most popular winter kimchi. The seasoning varies from one region to another, and is generally saltier, spicier and juicier in the South of Korea.

icon kimchi


ingrédient salsa


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Cut the cabbage in half, making sure not to damage the inner leaves. Make a lengthwise slash on each cabbage half, making sure not to cut all the way to the core. The leaves should be attached to the core but able to move.

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Fill a large bowl with water. Immerse the cabbage in the water for several seconds. Remove the cabbage and sprinkle generously with salt, including the spaces betweens the leaves that are hard to see. If the leaves are thick, add salt near the core.

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Cover with a clean cloth and let stand at room temperature for at least 3 hours. Meanwhile, prepare the rice porridge. In a small pan, combine the 2 ½ cups (625 ml) of water with the white rice flour. Mix with a spatula and cook over medium heat until the mixture starts to simmer. Remove from heat and blend in the sugar. Let cool

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Once the mixture has cooled, blend in the garlic, ginger, onion, fish sauce, fermented shrimp and chili pepper. Mix well. Mix in the radish, carrots, scallions and Chinese chives.

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After the cabbage has rested for 3 hours, rinse it to remove all of the salt. Cut the cabbage halves into quarters, remove the core and drain completely in a colander.

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Spread the kimchi paste on the cabbage leaves. Place the cabbage in your Mortier Pilon fermentation jar. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the cabbage and the rim of the jar. Let the mixture ferment at room temperature, covered, for 4 days before serving.