Baechu Kimchi is the most popular winter kimchi made by packing blended stuffing materials, called 'so', between layers of salted leaves of uncut, whole cabbage. It varies by region, as there are cold northern areas and warm southern areas in Korea. In the north, kimchi tastes neither spicy nor hot, but rather insipid. On the other hand, in the south, it is salty, hot, and juicy. In the middle area, it is properly salty and juicy. In the north, the 'so', is not used much, but spices and seasonings are added to finely shredded radish and put sparsely between the hearts of white cabbage. Meanwhile, in the middle area, a large amount of 'so' is made to be put between every layer of cabbage leaves. In the southern area, it is common to plaster the 'so' mixed with strong salted seafood juice and glutinous rice paste over the whole cabbage.

10 heads (30kg) Cabbage, 19 cups (3kg) Coarse salt, 15§¤ Water. 3 pcs. (4.5kg) Radish, 1 bunch (400g) of Young green onion, 1 bunch (1kg) of Got (Indian mustard leaves), 2 bunches (600g) of Minari (Korean watercress), 1/2 a bunch (400g) of Big Green Onion , 10 bundles (400g) of Garlic, 3 grains (100g) of Ginger, 10 cups (800g) of Red pepper powder, 2 cups of Warm Water , 1 cup (250g) of Pickled shrimp juice, 1 cup ( 200g) of Myolchikot (Pickled anchovies), 1 cup (200g) of raw oyster, 2 cups (300g) of raw shrimp, Salt and Sugar.

¨ç Select fresh cabbage, trim and discard discolored outer leaves. Cut the trimmed big cabbage heads into 4 sections and the small heads into 2 sections. ¨è Prepare the brine. Dissolve the salt in the water, setting aside some of it for later use. Soak the cut cabbage in the brine water and then drain. Pile the cut cabbage upright      in a big container or bowl covered in brine, sprinkling salt around their stems. Make sure that all cabbage is salted by turning it upside down about 5 hours later. ¨é Rinse the salted cabbage well using cool water and drain well by placing on a bamboo basket. Cut the big cabbage heads into 2 sections again, and neatly cut out the thick part of the root . ¨ê Select hard and sleek radishes, cut off thread roots, rinse and wash cleanly cut 2§® in width, and shred. ¨ë Trim and wash young green onion, got, and minari. cut them into 4§¯ long pieces. Cut white part of big green onion diagonally. ¨ì Peel and wash ginger and garlic. Dry them and pound in a mortar. Chop salted shrimp into big pieces and set aside its liquid. ¨í Pick out shells of raw oysters. Wash them in weak brine water and drain. ¨î Remove shellsand reins from raw shrimp. Wash, drain, and grind them in a grinder. ¨ï Soak red pepper powder in warm water and add salted shrimp juice and myolchijot juice, Let sit for a while.

¨ç Toss shredded radish with soaked red pepper powder (described in Preparation # 9) to dye the radish red. Adjust its taste with salt. ¨è Mix radish with chopped garlic, ginger, pickled shrimp, and ground raw shrimp. Add minari, got, young green onion, and big green onion. Toss gently. ¨é Adjust its taste with salt and sugar, if necessary, and toss it with oyster for the last step. ¨ê Set aside the 'so' in a broad bowl. Pack the 'so', or stuffing material, between the layers of cabbage leaves, holding back the leaves and placing the stuffing undermeath them.      Wrap the stuffed cabbage with the outer leaves and pile in a crock with the inner leaves of cut cabbage facing up. ¨ë Pile the stuffed cabbage up to 4/5 of the crock's height. Cover it with preliminary outer leaves, and press down hard. Sprinkle salt sufficiently over the completed kimchi for long-term storage.

¨ç Select fresh cabbage and discard discolored outer leaves. Cut the cabbage in half, starting knife at the base and geing 1/3 of the way down. ¨è Hold each part of the cabbage firmly and pull it in half by hand. ¨é Prepare the brine. Soak the cabbage in brine water. ¨ê Season to taste by sprinkling salt over and around the cabbage heads. ¨ë Pile the cabbages covered with brine in a container. ¨ì Cut radishes in a round shape 2§® in width and shred them. ¨í Trim and wash young green onion, got, and minari. Cut them into 4cm long pieces. Cut only white part of big green onion diagonally. ¨î Prepare the kimchi 'so', or blended stuffing materials: put shredded radishes into thick red pepper powder and mix until peppery red color is set. ¨ï Add chopped garlic, ginger, pickled shrimp, minari, got, young green onion and green onion to the mixed shredded radish and toss together. ¨ð Pack the 'so' between the layers of salted cdbbage leaves, holding back the leaves and placing the stuffing underneath them, all starting from the outer leaves. ¨ñ Wrap the stuffed cabbages with the outer leaves and pile them in a crock. ¨ò Cover the stuffed cabbages with the preliminary outer leaves and then sprinkle salt over them.