Baechu Kimchi

North Korea · East Asia

Fermented napa cabbage leaves in a bowl with red seasoning.
Baechu Kimchi

Baechu kimchi is seasoned napa cabbage, part of a wider Korean kimchi tradition. UNESCO describes North Korean kimchi-making as household knowledge passed between generations and neighbours. Collective winter preparation, known as kimjang, brings people together to make and share supplies; kimchi also accompanies daily meals and celebrations.[1]

In Maangchi’s whole-leaf recipe, salted cabbage is drained, coated between the leaves with a seasoned rice-flour paste and folded into packets. It can be eaten fresh or left to ferment.[2]

References

Sources checked:

  1. Tradition of kimchi-making in the Democratic People’s Republic of Korea — UNESCO Intangible Cultural Heritage
  2. Traditional napa cabbage kimchi — Maangchi
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