Recipe · dry salt · Korea

Baechu Kimchi (Tongbaechu)

Napa cabbage salted whole (or quartered), rinsed to desalt, then coated in a paste of gochugaru, garlic, ginger, fish sauce (or vegan alternatives), Korean radish julienne, scallions, and often daikon. Primary ferment at room temp for 3-7 days until tangy, then slow-ferment in fridge for 3-6 weeks — flavors deepen dramatically over that time.

Salt %
4.00%
Primary
5.0 days
Secondary
30.0 days
Temperature
65-70°F (18-21°C) → fridge after 3-7 days
Vessel
jar or traditional onggi pottery

Technique

Quarter napa cabbage lengthwise. Salt each quarter at 4% of its weight (sprinkle between leaves). Rest 2-4 hours, flipping once at 2h mark. Rinse 3x in cold water. Squeeze gently dry. Prepare paste: grind gochugaru, ginger, garlic, daikon, scallion, fish sauce (or vegan kombu+miso substitute), a pinch of sugar. Coat each leaf individually with paste. Pack tight in jar leaving 2cm headspace. Weigh down or press tightly. Ferment at 65-70°F for 3-7 days (taste daily from day 2 — ready when pleasantly sour and bubbles are vigorous). Transfer to fridge for 3-6 weeks of slow cold ferment before peak flavor.

Source: Maangchi — authentic tongbaechu-kimchi.

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