This kimchi is the last kimchi made this winter.
When I made kimchi tongbaechu last weekend, I ran out of stuffing, so I had leftover salted cabbage. “I’ll take care of him later.”
It’s done, baek kimchi has joined beachu kimchi, kkakdugi and dongchimi in the fridge.
I made it with plenty of water but, after all…why not?
Bake kimchi recipe here!