Recipe courtesy of David Rosengarten

Cabbage Pickle (Baechu Kimchi)

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  • Level: Easy
  • Yield: 1 Quart.
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1 head Napa cabbage (pe-tsai), halved lengthwise (about 3 pounds)

4 tablespoons coarse salt, plus extra, if desired

4 garlic cloves, cut in julienne strips

1 teaspoon julienne strips of ginger

2 thinly-sliced fat scallions, plus 6, halved lengthwise and cut in 3-inch pieces

2 tablespoons fermented fish sauce

3 tablespoons hot red chili powder, or to taste

3 tablespoons hot water


  1. Sprinkle cabbage thoroughly with salt, gently separating leaves and spreading salt inside and out. Place cabbage in a long roasting pan; let sit at room temperature for 8 hours, until liquid has accumulated in pan. Rinse cabbage in cold water, drain well and press out liquid. Cut cabbage into coarse chunks, wider at frilly end, narrower at root end. Taste for seasoning and salt lightly if no salty flavor remains.
  2. In a large bowl, mix together remaining ingredients. Add cabbage pieces and toss well to coat. Transfer cabbage and dressing to a 1-quart jar and cover tightly. Let sit at cool room temperature 24 hours. Let sit, refrigerated, at least 5 days before serving.