Baechu-kimchi

Baechu (Napa cabbage) is one of the essential kimchi varieties in South Korea, and it is often almost synonymous with the word kimchi. Although the dish can significantly vary, most variations are made with whole Napa cabbages that are generously coated with a mixture of glutinous rice paste, gochugaru chili pepper flakes, garlic, onions, jeotgal (fermented seafood), fish sauce, and ginger, while the common additions also include sliced radishes, carrots, or green onions, as well as other types of seasonings and condiments.

Like most kimchi versions, baechu is also traditionally made in onggi—an ancient Korean earthenware that is suitable for fermentation. When prepared, kimchi should be left for at least a couple of days, preferably longer, allowing it to ferment and achieve its typical spicy-sour flavor.

Baechu is mostly served as banchan (side dish), but it is also commonly incorporated into soups and stews.