5 (342) · € 32.99 · En Stock
This tongbaechu kimchi, made with whole napa cabbage, is a wonderful way to witness firsthand the magic of preservation by salting Though the first step — salting quartered cabbages to drain excess liquid — may require an afternoon, that time is entirely inactive The bundles of sauced cabbage are jarred and left at room temperature for the first couple of days to jump-start the fermentation process, then refrigerated to continue souring slowly for weeks and even months
This tongbaechu kimchi, made with whole napa cabbage, is a wonderful way to witness firsthand the magic of preservation by salting. Though the first step — salting quartered cabbages to drain excess liquid — may require an afternoon, that time is entirely inactive. The bundles of sauced cabbage are jarred and left at room temperature for the first couple of days to jump-start the fermentation process, then refrigerated to continue souring slowly for weeks and even months. Fermenting bundled quarters — versus chopped pieces — results in a crisper, more flavorful cabbage kimchi. This recipe is pared down to its essentials, though you could supplement the funky, savory-sweet flavors here with traditional additions like a sprinkle of raw pine nuts, a palmful of Korean radish cut in matchsticks or a spoonful of saeujeot, salted fermented shrimp.
How to Make Kimchi, Eric Kim
How to Make Kimchi, Eric Kim
Kimchi throughout millennia: a narrative review on the early and
Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking
Kimchi Recipe - NYT Cooking
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치
Fresh Kimchi Recipe - NYT Cooking
Napa Cabbage Kimchi With Steamed Pork Belly Recipe - NYT Cooking
Kimchi Recipe (Napa Cabbage Kimchi) - My Korean Kitchen
Easy and authenthic Korean recipes
Pepper Steak Recipe - NYT Cooking
Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
Eric Kim Korean Recipes - Recipes from NYT Cooking
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치