Cabbage Kimchi will keep up to ten days. Leftover kimchi can be added to soup and stirfries. The longer kimchi has been aged the tastier the dish. There are less complicated 'Mock' Kimchi recipes without radish and containing scallions, if you are interested..


  • 2 Napa cabbages (about 8 pounds)
  • 1 1/4 cups coarse salt
  • 5 to 6 oz.giant white radish
  • 5 TBls. coarse salt
  • 3 Tbls/ sugar
  • 2 cups red pepper flakes
  • 2 tsps. finely minced gingerroot
  • 2 cups onion juice
  • 5 Tbls. crushed garlic


Quarter cabbages lengthwise. Dissolve 1 1/4 cups of salt in 4 cups of water in a wide and shallow basin or bowl. Hold each stalk of the cabbage and rinse it thoroughly with the salt water, applying it between the leaves as well. Do not shake out all the salt water.
Place the soaked cabbage in a gallon- sized container with large clean stones on top to act as weights. Discard the remaining salt water.Cover the container and let the cabbage pickle for 4 hours with the weights in place. Turn over and pickle 4 more hours.
Shred the radish and combine it with the seasonings in a large mixing bowl.Mix together using your hands.Wearing plastic gloves, generously smear the seasoning on the cabbage stalks and fill in plentifully between the leaves as well. Pack the kimchi tightly in the gallon container. Cover the surface with plastic wrap, pressing down to get rid of all air pockets. Cover the jar. Store at 70 degrees for 48 hours to ferment.
Before serving, chop up the kimchi stalks, carefully preserving the neat piles. Chill before eating

Serves 5 to 6

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Submitted 6/13/05.
Source: Dok Suni
Submitted By: Eileen Werth
Baechu-poghi Kimchi