Tongbaechu Kimchi Whole Napa Cabbage Kimchi Recipes

TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)

Steps:

• Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
• In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
• Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
• The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
• Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
• Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
• Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
• Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
• Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
• Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)

TONGBAECHU KIMCHI (WHOLE NAPA CABBAGE KIMCHI)

Steps:

• Dry-brine the cabbage: Rinse the cabbage quarters under cold running water and place on a large rimmed sheet pan. Generously salt the cabbage all over, making sure to season between the leaves as well as the outsides. (Don't worry about being too precise; since the cabbages leak water, the salt will distribute evenly into the brine.) Set aside to brine at room temperature, cut sides up, until the hard leaves become limp and soggy, about 4 hours, flipping once or twice halfway through. During this brining time, the cabbage quarters should release plenty of water into the sheet pan.
• Make the sauce: Quarter one of the apples, leaving it unpeeled. Core it, coarsely chop it, then add it to a food processor. Add the onion, garlic and ginger, and process until finely chopped. Add the mixture to a large bowl and stir in the fish sauce, gochugaru and sugar. Peel the remaining apple, quarter it, core it, then thinly slice it crosswise. Fold the chopped scallions and thinly sliced apple into the sauce.
• Rinse the salted cabbage quarters under cold running water, squeezing them of their excess liquid. Place one cabbage quarter into the bowl with the sauce. With clean hands, smear 1/4 of the sauce all over the outsides and between each leaf, tucking in the larger pieces of scallions and apple as well. Fold the cabbage quarter in half crosswise, gathering the leafy tail ends together and bringing them up and over the root end, to create a compact bundle. Place the bundle in the jar and repeat with the remaining three cabbage quarters until you have used up most of the sauce and the jar is filled with sauced cabbage, leaving about an inch of room on top. (A few air gaps are fine; they'll fill with liquid over time.) Top the jar with any remaining sauce left behind in the bowl. Loosely close with a lid (see Tip). You can wash your hands at this stage.
• Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. (This is a very juicy recipe.) Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days both to familiarize yourself with the fermentation process but also to allow gas to escape, which you can do by opening the lid every so often. As you go through the jar over time, take out one cabbage quarter at a time and chop it into bite-size pieces to serve. You can eat the core or toss it.