Baechu kimchi
Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.
Modern adaptation
Pa-kimchi with fruit and anchovy seasoning
쪽파김치 (jjokpa-kimchi) · 쪽파김치 · scallion kimchi
Scallion kimchi coated with fruit, chili, rice paste and salted-seafood seasonings, following one Korean creator’s measured batch.
History
Contemporary creator batch; publication date is not an attestation.
Ingredients
Scaling: source batch only
Scallions
1.4 kg
cleanedApple
1
smallOnion
½
half smallKelp
7 g
aboutWater
200 mL
kelp waterChili powder
355 mL1½ cup as recorded
1½ 200 ml cups; around 112–137 s the creator separately mentions about three spoons of mixed kimchi-grade and fine-chili powder, but does not say whether that is included or additional.Glutinous rice flour
1 spoon
Water
200 mL
rice pasteGinger syrup
1 spoon
Salted shrimp
1 spoon
Anchovy fish sauce
5 spoon
Five spoons; the creator also permits a little more as an optional seasoning adjustment.Myeolchijinjeot
5 spoon
Maesil syrup
3 spoon
Salt (optional)
to taste
Method
Risks and precautions · Elevated risk
The creator gives no fixed salt amount, fermentation temperature, measured endpoint, finished yield or storage duration. The about-three-spoon chili mixture is mentioned separately from the 1½ 200 ml cups, and the captions do not establish whether it is additional.
- Wash and trim 1.4 kg scallions. [Source: https://www.youtube.com/watch?v=bchENEB7qPQ&t=16]
- Soak about 7 g kelp in lukewarm water for about 10 minutes. Reserve 200 ml kelp water. [Source: https://www.youtube.com/watch?v=bchENEB7qPQ&t=68] [Soaking time: https://www.youtube.com/watch?v=bchENEB7qPQ&t=101]
- Cook one spoon glutinous rice flour in one 200 ml cup water to make rice paste; cool it before mixing. [Source: https://www.youtube.com/watch?v=bchENEB7qPQ&t=147] [Ingredients: https://www.youtube.com/watch?v=bchENEB7qPQ&t=149]
- Blend one small apple with half a small onion. Loosen 1½ 200 ml cups chili powder with some kelp water. The creator separately mentions about three spoons of mixed kimchi-grade and fine chili powders, without saying whether they are included in or additional to the cup measure. [Fruit and onion: https://www.youtube.com/watch?v=bchENEB7qPQ&t=82] [Chili measure: https://www.youtube.com/watch?v=bchENEB7qPQ&t=112] [Separate chili mention: https://www.youtube.com/watch?v=bchENEB7qPQ&t=133] [Three-spoon quantity: https://www.youtube.com/watch?v=bchENEB7qPQ&t=137]
- Mix in the cooled rice paste, one spoon ginger syrup, one spoon salted shrimp, five spoons anchovy fish sauce, five spoons myeolchijinjeot and three spoons maesil syrup. Adjust salt to taste; the creator also permits a little more fish sauce as an alternative adjustment. [Ginger syrup: https://www.youtube.com/watch?v=bchENEB7qPQ&t=159] [Salted shrimp: https://www.youtube.com/watch?v=bchENEB7qPQ&t=162] [Anchovy sauce and amount: https://www.youtube.com/watch?v=bchENEB7qPQ&t=165] [Myeolchijinjeot amount: https://www.youtube.com/watch?v=bchENEB7qPQ&t=182] [Maesil syrup: https://www.youtube.com/watch?v=bchENEB7qPQ&t=185] [Seasoning adjustment: https://www.youtube.com/watch?v=bchENEB7qPQ&t=207] [Fish-sauce alternative: https://www.youtube.com/watch?v=bchENEB7qPQ&t=212]
- Put the scallions in a bowl and pour over the seasoning. Coat them evenly, scraping settled seasoning over uncoated portions, then arrange them in a sealed container. [Coating begins: https://www.youtube.com/watch?v=bchENEB7qPQ&t=248] [Even coating: https://www.youtube.com/watch?v=bchENEB7qPQ&t=269] [Scrape settled seasoning over uncovered portions: https://www.youtube.com/watch?v=bchENEB7qPQ&t=286] [Pack the batch: https://www.youtube.com/watch?v=bchENEB7qPQ&t=309]
- The creator says the batch can be eaten fresh. For a ripened version, observe it for three to four days before refrigeration. The captions give no starting temperature or measured endpoint. [Ripening: https://www.youtube.com/watch?v=bchENEB7qPQ&t=316] [Refrigeration: https://www.youtube.com/watch?v=bchENEB7qPQ&t=322]
Conditions
Temperature controlAmbient, monitored
Places
Unknown
Documented preparation · Place not establishedThe Korean-language captions do not establish the place where this batch was prepared.
Chungcheong, Jeolla and Gyeongsang
Traditional preparation · Region evidenceContext for pa-kimchi generally, not the place where the creator's batch was prepared or an origin claim.
Related
More from South Korea
Baek-kimchi (white napa-cabbage kimchi)
Napa cabbage is brined and filled with pear, radish, alliums, chives and fruit; this Korean kimchi omits red pepper flakes.
Chonggak-kimchi (ponytail radish kimchi)
Small ponytail radishes keep their greens attached and ferment in a flour-and-chile seasoning paste.
Hwanggwa damjeo (1766 cucumber kimchi with chilli)
Hwanggwa damjeo is a cucumber kimchi from Yu Jung-rim's Jeungbo sallim gyeongje of 1766. Slit cucumbers are packed with chilli powder and garlic, scalded with hot salted water and sealed overnight.
Kkakdugi
A radish kimchi cut into cubes and seasoned with gochugaru, fish sauce, garlic and ginger, eaten fresh or fermented a few days at room temperature.
Nabak-kimchi (vegetable and fruit water kimchi)
Napa cabbage and radish ferment in a rose-coloured broth with cucumber, apple, pear, alliums and chile.
Nabak-kimchi with pear and apple
Cabbage-and-radish water kimchi with pear, apple and strained chili broth, following one Korean creator’s batch.
Oi-sobagi
Oi-sobagi is a Korean stuffed cucumber kimchi: salted cucumbers slit and filled with a chive-and-chilli seasoning, eaten fresh or left to ferment.
Related in the family
Choucroute d’Alsace
Finely cut cabbage fermented with salt in vats by natural lactic fermentation, a protected Alsatian product sold raw or cooked after fermentation.
Dongbei suancai
Napa cabbage fermented in a salt brine in Northeast China, traditionally in large ceramic or glass jars, until it turns sour.
Futoški kupus (Futog sour cabbage)
Serbian sour cabbage from the Futog area, made from the autochthonous Futoški cabbage population and registered as a protected product in 2008. It is a subset of general Serbian kiseli kupus.
Jar sauerkraut with carrot
Shredded cabbage and grated carrot are salted to 20 g/kg, rested, packed into three jars and monitored during a creator-reported eight-day fermentation; measured temperature is not given.
Kapusta kiszona z beczki
Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.
Kimchi
Kimchi is a Korean preserved vegetable food, most often cabbage, salted and seasoned, then fermented by the lactic acid bacteria that arrive with the vegetables. Some studies test added starter cultures, but a home jar is usually spontaneous.
Kysané zeľí
Kysané zeľí is Czech sour cabbage: shredded cabbage layered with salt and caraway and pressed in a wooden barrel. The regional account is descriptive and gives no validated salt ratio or endpoint.
Ogulinsko kiselo zelje (Ogulin sauerkraut)
Protected Croatian sauerkraut from the Ogulin area: fresh white cabbage naturally lactic-fermented without preservatives, sold whole or shredded, from registered establishments.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
엄마의손맛Process · Ingredients · Handling
쪽파김치 힘들게 담그지마세요✔️ 이 방법은 24시간 잘 팔립니다The accepted source review reports that the complete archived Korean caption track was read; no audiovisual review was made.
Recipe instructions cite caption offsets where inspected segments support them. Other cited times identify method-start or source-context anchors, not exact stage offsets.
Encyclopedia of Korean Culture, Academy of Korean StudiesIdentity · History · Geography
파김치Official cultural encyclopedia entry supports dish identity and stated geographic or historical context only, not the preparation location or recipe controls.
Korea Tourism Organization, VISITKOREAIdentity · Uses
Scallion Kimchi (쪽파김치 / Jjokpakimchi)General dish description and pairings, not this source batch.