Traditional napa cabbage kimchi (Tongbaechu-kimchi)

Howdy everyone!
In the present day I’m going to point out you the best way to make traditional, spicy, conventional napa cabbage kimchi known as tongbaechu-kimchi, a.okay.a. baechu-kimchi or pogi-kimchi. However this dish is so frequent and iconic amongst Koreans that we merely name it “kimchi.” When individuals discuss kimchi, that is the aspect dish they’re referring to, even if there are numerous sorts of kimchi in Korean delicacies, and lots of made with napa cabbage, too.

Over time I’ve posted recipes for a couple of of them, however I’ve by no means made an in-depth video for making tongbaechu-kimchi! I’ve made a video for mak-kimchi (straightforward kimchi recipe), which could be very related however is less complicated since you to cut up the cabbage into chew dimension items first, and I’ve made an extremely easy yangbaechu-kimchi (emergency kimchi). A few years in the past I even posted a recipe displaying the best way to make baechu-kimchi with kkakdugi in a single batch. However till now, I’ve by no means posted essentially the most traditional and conventional napa cabbage kimchi. (I even have a vegan kimchi model of this recipe, too!)

For me, this kimchi recipe has the standard taste I’m in search of. It makes use of the entire cabbage leaf, which makes it extra labor-intensive than the opposite ones on my web site, since you’ll have to take time to unfold the spicy paste leaf by leaf. It’s extra work, however that is the standard type and if you may make this type of kimchi effectively, you possibly can think about your self good at Korean cooking.

To make this kimchi we have to first soak the cabbage in a salty brine to melt the leaves (some individuals swear by sea salt however I all the time use Kosher salt in all my Korean dishes). Then lactobacillus micro organism can do their work and convert sugar into lactic acid, which preserves the cabbage and modifications the flavour over time. However you don’t have to attend for the kimchi to ferment earlier than you take pleasure in it, you possibly can eat it immediately and hold consuming it because it ferments and ultimately goes bitter. Then it’s good for dishes like kimchi-jjigae and kimchi stir fried rice.

As I point out within the video, my mother used to make kimchi from 200 heads of cabbage! This was kimjang kimchi, made along with her pals originally of winter, and meant to final till the spring. 3 to 4 of her pals would come over and assist her chop greens and most significantly, unfold the paste on the leaves. This all the time must be performed by hand. They’d deliver their very own rubber gloves, and spend the day speaking and laughing, and all the time had pollock stew or beef radish soup for lunch. That they had plenty of enjoyable!

On the finish of the day they might take some kimchi residence with them, however my mother would get all the remaining, which lasted my complete household by way of the winter. And when my mother’s pals wanted to make their winter kimchi, my mother introduced her gloves over to their homes and helped them, like they did for her.

Within the video I additionally present you the best way to ferment it in a conventional onggi. Utilizing an onggi isn’t obligatory, however for these of you who’ve one already, that is how you employ it! If you happen to don’t have one, simply use a BPA-free plastic container, or a glass container.

I hope you benefit from the recipe, and in case you love kimchi, I encourage you to make your personal kimchi at residence. It’s scrumptious, straightforward, and a enjoyable factor to do!

 

Elements

Makes about 8 kilos (3.6 kg) of Kimchi

For salting cabbage:

For making porridge:

Greens:

Seasonings and spices:

Instructions

Put together and salt the cabbage

1. If the cabbage cores stick out an excessive amount of, trim them off along with your knife over your slicing board.
2. To separate a cabbage in half with out shredding the densely packed leaves inside, first lower a brief slit within the base of the cabbage, sufficient to get a grip on both half, after which gently pull the halves aside so the cabbage splits open.
3. Lower a slit by way of the core of every half, 2 inches above the stem. You need the cabbage leaves to be free however nonetheless connected to the core.
4. Dunk the halves in a big basin of water to get them moist. Sprinkle salt between the leaves by lifting up each leaf and getting salt in there. Use extra salt nearer to the stems, the place the leaves are thicker.
5. Let the cabbages relaxation for two hours. Flip over each half-hour, in order that they get effectively salted. Infrequently you possibly can ladle a number of the salty water from the underside of the basin over high of the cabbages if you wish to.
6. After 2 hours, wash the cabbage halves a couple of occasions underneath chilly working water. Giving them washing, to take away the salt and any dust. As you wash, break up the halves into quarters alongside the slits you chop into earlier. Lower off the cores, give them a remaining rinse, and put them in a strainer over a basin to allow them to drain effectively.

 

Whereas the cabbage is salting for two hours, and in between the occasions you’re turning it over, you may make the porridge:

1. Mix the water and the candy rice flour in a small pot. Combine effectively with a picket spoon and let it prepare dinner over medium warmth for about 10 minutes till it begins to bubble. Add the sugar and prepare dinner 1 extra minute, stirring. Take away from the warmth and let it cool off utterly.
2. Pour cooled porridge into a big mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and sizzling pepper flakes. Combine effectively with the picket spoon till the combination turns into a skinny paste.
3. Add the radish, carrot, and inexperienced onion, plus the Asian chives (or extra inexperienced onions) and the water dropwort in case you’re utilizing them. Combine effectively.

Make kimchi

1. In a big bowl, unfold some kimchi paste on every cabbage leaf. When each leaf in 1 / 4 is roofed with paste, wrap it round itself right into a small packet, and put into your jar, plastic container, or onggi.
2. Eat immediately, or let it sit for a couple of days to ferment.

On fermentation

1. The kimchi will begin fermenting a day or two at room temperature, relying on the temperature and humidity of your room. The hotter and extra humid it’s, the sooner the kimchi will ferment. As soon as it begins to ferment it’ll odor and style bitter, and urgent on the highest of the kimchi with a spoon will launch bubbles from beneath. If you happen to’re utilizing a sealed jar with a lid, make sure to open it as soon as some time, let it breathe, and press down on the highest of the kimchi.
2. As soon as it begins to fermented, retailer within the fridge to make use of as wanted. This slows down the fermentation course of, which can make the kimchi increasingly bitter as time goes on.