Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

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Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain. As the Kimjang(김장) [see my No Crazy Kimchi post for more info] season is just around the corner, I am really looking forward to making some real authentic kimchi with her very soon. Let the cabbage sit in salt water for 1 hour. Toss 2-3 times to make sure the salt water reaches the cabbage evenly. Aside from barbecue, kimchi is probably the dish most synonymous with Korean cuisine. This fiery red, funky, fermented cabbage is on the table every meal – breakfast, lunch and dinner, 365 days a year. It is one of the cornerstones of Korean cooking, and Koreans consider it vital to their daily diet. Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

Green cabbage has a softer, more delicate flavor than Napa cabbage. On the other hand, Napa cabbage has a stronger, almost peppery flavor. Both are suitable for eating raw or cooked. Kimchi is a spicy fermented dish from Korea that can be made with a variety of ingredients. This basic version is fresh, pungent, and flavourful. Because green cabbage is less fibrous than Napa cabbage, the salting process for green cabbage is considerably shorter than the salting process for Napa cabbage. Green cabbage only needs an hour or two of salting to soften and bring out the flavor of the cabbage. Firm, crunchy vegetables work best in kimchi. Besides cabbage, kimchi recipes can also include radish, beet, cucumber, onion, scallions, eggplant, carrots, chili peppers, celery, bamboo shoots, and apples. Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.Let’s look at what types of cabbage can substitute Napa cabbage in kimchi. Besides cabbage, kimchi can incorporate many types of vegetables. Read on to find out what other vegetables can be used in kimchi – and some good recipes I’ve found. What Type Of Cabbage Is Used For Kimchi? Green Cabbage Kimchi (Yangbaechu Kimchi) is simple and easy kimchi to make, especially if you are a beginner to kimchi-making. Korean cabbage Kimchi ( 양배추 김치 Yangbaechu Kimchi) Napa cabbage comes from the Beijing region in China. Napa cabbage is widely used in East Asian cuisine. We have been cultivating Napa cabbage in the western world since the 20 th century.

The Korean name for green cabbage, yangbaechu, actually means Western cabbage. Green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi.One of the best parts about kimchi is that it’s delicious fresh (unfermented), or fermented. So you can make a batch, enjoy some as a salad, and leave the rest in a jar in your fridge to ferment.

This brings the preparation time of Kimchi down considerably. Some people prefer to make “instant” Kimchi, and green cabbage is perfect for this type of Kimchi. It takes about two to three days at room temperature and two to three weeks in the fridge for the lactic acid to fully develop and the fermentation process to start. The fermentation process will keep going indefinitely. The older the Kimchi, the softer the texture and stronger the flavor.Named after the coastal city of Si Racha in Thailand, where it originates, this spicy, tangy sauce is made from red chilli peppers, garlic, vinegar, salt and sugar. It is widely used a s a dipping sauce or condiment in Thai and Vietnamese cuisines. Find it in specialist Asian food stores, larger Marks & Spencer and Tesco stores, or online. It’s very important to ensure that the kimchi you make is handled in a sterile manner. The containers and jars used to store Kimchi need to be heat sterilized like you would for preserves and fruit jellies. If the jars are not sterile, you can potentially grow deadly pathogens.