Aeri's Kitchen

Daily Archives: January 10, 2009

Napa Cabbage Kimchi _

배추 김치, BaeChu GimChi

Posted by Aeri Lee on January 10, 2009 118 comments


There are many different kinds of kimchi, and Koreans eat kimchi everyday. There are even songs about kimchi such as “I Can’t Live Without Kimchi.” Moms love to have a good kimchi refrigerator. Today I will post the most common kimchi, “napa cabbage kimchi.” Kimchi is a dish of fermented vegetables with various seasonings. It is a traditional dish in Korea.

Yield: 1 Gallon

Short Korean Lesson: *^^*

  • SutGaRak (숟가락) = Spoon
  • JeotGaRak (젓가락) = Chopsticks

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Napa Cabbage _

배추, BaeChu

Posted by Aeri Lee on January 10, 2009 0 comments

In Korea, napa cabbage (BaeChu) is used in making the most common type of kimchi. It is the main ingredient of baechu kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.

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