Recipe · dry salt · Korea

Baechu Kimchi (Tongbaechu): dry salt, 5.0 days at 4.00% salt

Napa cabbage salted whole (or quartered), rinsed to desalt, then coated in a paste of gochugaru, garlic, ginger, fish sauce (or vegan alternatives), Korean radish julienne, scallions, and often daikon. Primary ferment at room temp for 3-7 days until tangy, then slow-ferment in fridge for 3-6 weeks — flavors deepen dramatically over that time.

Salt %
4.00%
Primary
5.0 days
Secondary
30.0 days
Temperature
65-70°F (18-21°C) → fridge after 3-7 days
Vessel
jar or traditional onggi pottery

Technique

Quarter napa cabbage lengthwise. Salt each quarter at 4% of its weight (sprinkle between leaves). Rest 2-4 hours, flipping once at 2h mark. Rinse 3x in cold water. Squeeze gently dry. Prepare paste: grind gochugaru, ginger, garlic, daikon, scallion, fish sauce (or vegan kombu+miso substitute), a pinch of sugar. Coat each leaf individually with paste. Pack tight in jar leaving 2cm headspace. Weigh down or press tightly. Ferment at 65-70°F for 3-7 days (taste daily from day 2 — ready when pleasantly sour and bubbles are vigorous). Transfer to fridge for 3-6 weeks of slow cold ferment before peak flavor.

Source: Maangchi — authentic tongbaechu-kimchi. Last verified 2026-05-17.

Run the math: salt % · brine · temperature timing

Frequently asked questions

How do you make baechu kimchi (tongbaechu)?

Quarter napa cabbage lengthwise. Salt each quarter at 4% of its weight (sprinkle between leaves). Rest 2-4 hours, flipping once at 2h mark. Rinse 3x in cold water. Squeeze gently dry. Prepare paste: grind gochugaru, ginger, garlic, daikon, scallion, fish sauce (or vegan kombu+miso substitute), a pinch of sugar. Coat each leaf individually with paste. Pack tight in jar leaving 2cm headspace. Weigh down or press tightly. Ferment at 65-70°F for 3-7 days (taste daily from day 2 — ready when pleasantly sour and bubbles are vigorous). Transfer to fridge for 3-6 weeks of slow cold ferment before peak flavor.

How long does baechu kimchi (tongbaechu) ferment?

Primary fermentation is 5.0 days, followed by 30.0 days of secondary fermentation. Typical temperature: 65-70°F (18-21°C) → fridge after 3-7 days. Cooler kitchens slow this; warmer kitchens halve it per 10°F increase. Start tasting from day 5.

What percent salt for baechu kimchi (tongbaechu)?

4.00% by weight of the vegetable. For 1000g: 40.0g salt. Use non-iodised salt and weigh in grams.

What vessel for baechu kimchi (tongbaechu)?

jar or traditional onggi pottery. Origin: Korea. Source: Maangchi — authentic tongbaechu-kimchi.