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Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking

Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking

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This tongbaechu kimchi, made with whole napa cabbage, is a wonderful way to witness firsthand the magic of preservation by salting Though the first step — salting quartered cabbages to drain excess liquid — may require an afternoon, that time is entirely inactive The bundles of sauced cabbage are jarred and left at room temperature for the first couple of days to jump-start the fermentation process, then refrigerated to continue souring slowly for weeks and even months
This tongbaechu kimchi, made with whole napa cabbage, is a wonderful way to witness firsthand the magic of preservation by salting. Though the first step — salting quartered cabbages to drain excess liquid — may require an afternoon, that time is entirely inactive. The bundles of sauced cabbage are jarred and left at room temperature for the first couple of days to jump-start the fermentation process, then refrigerated to continue souring slowly for weeks and even months. Fermenting bundled quarters — versus chopped pieces — results in a crisper, more flavorful cabbage kimchi. This recipe is pared down to its essentials, though you could supplement the funky, savory-sweet flavors here with traditional additions like a sprinkle of raw pine nuts, a palmful of Korean radish cut in matchsticks or a spoonful of saeujeot, salted fermented shrimp.