Every great batch of kimchi begins with one simple but crucial step: 배추절임 (baechu jeol-im) — the brining or salting of napa cabbage.
It might sound easy, but this is truly where the magic starts.

When the cabbage is salted, it naturally releases water and softens just enough to soak up all the delicious seasoning later on. Traditionally, this process was done entirely by hand, layer by layer, requiring patience and skill passed down through generations.

But recently, we’ve upgraded to a brand-new Jeol-im machine — like the one pictured above! This state-of-the-art equipment allows us to salt every batch of napa cabbage evenly and consistently, ensuring the perfect texture and flavor every single time.

Once the cabbage is gently rinsed and drained, it’s ready for the spicy, flavorful seasoning that makes kimchi so unique and beloved.
And as simple as it may look, getting the brining just right makes all the difference:

• Too salty, and the flavor becomes harsh and overpowering.
• Too light, and it won’t ferment properly.

With our new Jeol-im system, we can maintain that perfect balance — delivering crisp, refreshing, and delicious kimchi in every batch.

At Bingre Kimchi, we believe the Jeol-im step is much more than a technical process. It’s the foundation of great kimchi, done with care, precision, and a whole lot of love for tradition.