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.
Kimchi, Side-dish, Ingredient for soup or main dish
Keep in the refrigerator.