Traditional Napa Cabbage Kimchi (Tongbaechu-kimchi)
Whole-leaf napa cabbage salted, coated in a sweet rice porridge–based paste, and fermented at room temperature before refrigeration. Yields approximately 8 lb (3.6 kg).
Whole-leaf napa cabbage salted, coated in a sweet rice porridge–based paste, and fermented at room temperature before refrigeration. Yields approximately 8 lb (3.6 kg).
[[Recipes]] [[Preserving]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
| Cabbage | ||
| Rice Porridge | ||
| Kimchi Paste | ||
Instructions
Trim the cabbage core, cut a shallow slit through the base, and pull each cabbage into halves; cut another slit through each half so the leaves stay attached.
Wet the cabbage thoroughly and sprinkle kosher salt between every leaf, concentrating more near the thick stems.
Let the salted cabbage rest 2 hours, turning every 30 minutes.
Wash the cabbage several times under cold water, split each half into quarters, remove the cores, and drain thoroughly in a colander.
Combine the porridge water and sweet rice flour in a saucepan; cook over medium heat about 10 minutes, stirring constantly, until bubbling.
Add the sugar and cook 1 additional minute, then cool the porridge completely.
Mix the garlic, ginger, onion, fish sauce, salted shrimp, and gochugaru into the cooled porridge until smooth.
Fold in the Korean radish, carrots, green onions, and (if using) Asian chives and water dropwort.
Wearing gloves, spread the paste onto every cabbage leaf, coating each leaf thoroughly, then fold each quarter into a compact bundle.
Pack the bundles tightly into a fermentation container.
Leave at room temperature 1–2 days, depending on ambient temperature, until bubbles appear and the kimchi smells pleasantly sour, then move to the refrigerator.
If using an airtight container, periodically open it to release gas and press the kimchi back under the brine.
Notes
- Source did not specify a kosher salt brand. Assumed Diamond Crystal — the stated 72 g per ½ cup matches Diamond Crystal's density (~67 g/½ cup) far more closely than Morton (~115 g/½ cup) or fine table salt (~145 g/½ cup). If a different salt was intended, adjust the weight accordingly. - cookTime is the rice-porridge cook time only (~11 min), called out within the prep window rather than as separate active cooking. totalTime uses the 1–2 day fermentation window's low end (1 day) plus the ~3 hr active prep, since fermentation duration varies with ambient temperature. - Yields approximately 8 lb (3.6 kg) finished kimchi, per source. - Flavor sours progressively with continued refrigerated storage. Source: Maangchi Equipment — Required: Large basin or bowl (salting), colander, medium saucepan (rice porridge), large mixing bowl (paste), fermentation container (crock or airtight jar/tub); Special tools: Food-safe gloves Common mistakes: Under-resting or under-salting the cabbage yields limp kimchi that won't hold its texture through fermentation. Packing loosely leaves air pockets that slow fermentation and invite mold — pack tightly and keep the kimchi pressed under its own brine.
Storage
Refrigerate after the initial room-temperature ferment; flavor sours with continued storage, becoming better suited to cooked dishes (kimchi fried rice, kimchi jjigae) as it ages.