Traditional kimchi recipe (Tongbaechu-kimchi: Whole Cabbage Kimchi)

Cooking Time 240 Min

🥕 Ingredients

Napa Cabbage6pounds

Coarse Salt0.5cup

Water2cups

Sweet Rice Flour2tablespoons

Brown Sugar2tablespoons

Korean Radish2cups

Green Onions적당량

Asian Chives (Buchu)적당량

Minari (Water Dropwort)적당량

Garlic0.5cup

Ginger2teaspoons

Onion1cup

Fish Sauce0.5cup

Fermented Salted Shrimp (Saeujeot)0.25cup

Hot Pepper Flakes2cups

Sesame Seeds적당량

✍️ Notes

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🍳 Steps

1. Prepare the Napa Cabbage

2. Prepare the Porridge Base for Kimchi Paste

3. Prepare Vegetables and Seasonings for Kimchi Paste

4. Rinse and Assemble the Kimchi

5. Fermentation and Storage

6. Serving Fresh Kimchi (Geotjeori)

✍️ Notes

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How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

Traditional kimchi recipe (Tongbaechu-kimchi: Whole Cabbage Kimchi)

Traditional kimchi recipe (Tongbaechu-kimchi: Whole Cabbage Kimchi)

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare the Napa Cabbage

Select fresh napa cabbage weighing approximately 6 pounds (about 3.17 kg). Look for cabbages with green, smooth, and shiny leaves, ideally in the fall season before winter.

Remove any damaged or discolored outer leaves from the cabbage.

Cut the cabbage in half lengthwise and make a small slit at the base to help split it further.

Split the cabbage into quarters by making another slit in the center of each half.

Soak the cabbage quarters in cold water to make the leaves wet, which helps in absorbing salt more easily.

Sprinkle half a cup of coarse salt between the leaves of each cabbage quarter, focusing more salt on the stalk area.

Turn the cabbage every 30 minutes to ensure even salting. Let it sit for a total of 2 hours.

2. Prepare the Porridge Base for Kimchi Paste

Prepare a porridge base by mixing 2 cups of plain water with 2 tablespoons of sweet rice flour (or mochiko powder). Alternatively, use all-purpose flour if sweet rice flour is unavailable.

Heat the mixture over medium heat, stirring well until it starts to boil. This should take about 9 minutes.

Add 2 tablespoons of brown sugar to the boiling mixture and stir until it becomes glossy.

Remove the porridge from heat and let it cool completely.

3. Prepare Vegetables and Seasonings for Kimchi Paste

Peel, wash, and cut Korean radish into thin strips. You will need about 2 cups of radish strips.

Chop fresh green onions and Asian chives (buchu). If chives are unavailable, use additional green onions. Optionally, include minari (water dropwort) if available.

Prepare a puree by chopping half a cup of garlic, 2 teaspoons of ginger, and 1 cup of onion.

Add half a cup of fish sauce and a quarter cup of fermented salted shrimp (saeujeot) to the puree. Squeeze the juice from the shrimp before adding and chop it finely.

Add hot pepper flakes to the mixture. Use 1 cup for a mild version or up to 2.5 cups for a spicier version. Mix well to form a paste.

4. Rinse and Assemble the Kimchi

After 2 hours of salting, rinse the cabbage quarters under cold water to remove excess salt. Repeat rinsing with fresh water if needed.

Drain the cabbage thoroughly to remove excess water.

Remove the tough core from the center of each cabbage quarter.

Spread the prepared kimchi paste between each leaf of the cabbage quarters, ensuring even coverage.

5. Fermentation and Storage

Place the prepared kimchi into a container, such as a Korean earthenware pot (onggi) or a BPA-free plastic container. Press down to remove air pockets.

Let the kimchi sit at room temperature for 1-2 days to start fermentation. Check for a sour smell and bubbles on the surface as signs of fermentation.

Once fermentation begins (after about 36 hours), transfer the kimchi to the refrigerator to slow down the fermentation process. Press down to keep it submerged in its juice.

6. Serving Fresh Kimchi (Geotjeori)

Tear off some leaves of the freshly made kimchi with your fingers to make Geotjeori, a fresh kimchi salad.

Sprinkle roasted, crunchy sesame seeds over the Geotjeori before serving.

Serve the fresh Geotjeori with hot, freshly cooked rice for a delicious snack.

✍️ Notes

✍️ Notes

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