How To Make Kimchi (Green Cabbage Kimchi)

      16
Korea’s number one food–Kimchi– has finally become a favorite side dish for many households around the world. I find it interesting that we all talk about kimchi, but not much about “How to lớn brine a Napa Cabbage for Kimchi” So I decided lớn write about it. In this post, I will mô tả with you how to successfully brine your cabbage & other vegetables. Remember, you are Just one step closer lớn making your delicious kimchi!

why did i get into the brining topic?

There is never going lớn be a perfectly brined kimchi, but why not get close khổng lồ it. I myself was never taught how to lớn make or brine a kimchi! (And yes I am 100% Korean!) So when I first got into kimchi making from home, I was lost! Many recipes were very vague about the measurements & didn’t quite have detailed explanation on how to lớn brine a napa cabbage. I was very disappointed and ended doing a lot of research và pretty much did multiple trials & errors in my own kitchen khổng lồ find out the answers.

Bạn đang xem: How To Make Kimchi (Green Cabbage Kimchi)

*
*

What is brining?

Brining is when you treat food with salt or when you soak food into a salty water solution. This process is important in Kimchi making because it helps the vegetables lớn draw out water, allowing it khổng lồ become tender & pliable. In return, helps the seasonings/flavors to absorb evenly over time. Brining is essential in Kimchi preservation & fermentation.

dry brine vs. Wet brine for Kimchi:

Did you know there were different types of brining for kimchi? Dry brine is when you sprinkle the cabbage with salt và is left sitting for certain amount of time & then the salt is rinsed off. Wet brine is when the cabbage is soaked in salt water for certain amount of time and then the salt is rinsed off. For most Koreans, the combination of dry brine & wet brine is used for making cabbage kimchi.

how khổng lồ cut a whole napa cabbage:

*
1
*
2
*
3
*
4
*
5
*
6Peel away any outer layers that have been damaged or discolored. If you leave them in your kimchi, they will taste bitter. You can wash these và use them later for stews or soups. Trim off the cabbage tip as needed. Slice the cabbage down the middle, through the stem, about half lengthwise. Next, pull apart the cabbage with hands in opposite directions, leaving you with two equal parts. Repeat & slice the cabbage halfway down the center then pull apart with hands.You should have four equal cabbage parts at this point.

This is a very useful way to cut/trim a napa cabbage for making your kimchi. You will kết thúc up with less mess and less waste. Trust me, I have cut through the middle before and ended having a huge mess in my kitchen!

What kind of salt is best for kimchi brining?

Please look for a coarse sea salt at the Asian Market. The texture is very coarse as you can see in the photo. This salt unfortunately can not be used in cooking, but for brining only. They taste salty but doesn’t have a bitter aftertaste. Vì try lớn look for the Natural Sea Salt.


*
*
*
bowls ready lớn brine!
*
Add salt into water & dissolve

how lớn brine a napa cabbage!

Reminder: These steps and measurements are based on one cabbage only!! (5lbs)

*
1
*
2
*
3
*
4
*
5
*
6

Step 1: Pour 6 cup of water into a large bowl and showroom 3/4 cup of salt.

Xem thêm:

Stir well with hand until well dissolved.

Step 2: Place the cabbage into the salty water. Scoop và pour water onto the cabbage, about 7-8x. (I used my measuring cup khổng lồ help.) I điện thoại tư vấn this the bathing phase.

Step 3: Raise the cabbage up from the bowl và let the water drip for about 7-8 seconds.

Step 4: Place the bathed cabbage into another big bowl lớn get salted. Starting from the outside cabbage layer first. Start sprinkling the salt. I recommend grabbing a pinch of salt và do like a tossing kích hoạt into the core, (white part of cabbage) and another pinch of salt khổng lồ sprinkle for the green leafy part. Repeat until all the leaves have been sprinkled with salt. Your goal is to lớn use all of the 1/2 cup of salt for 4 quartered cabbages = 1 whole napa cabbage.

Step 5: Pour the salt water, that was used lớn bathe, evenly on đứng đầu of the salted cabbages.

Step 6: Make sure all the cabbage cores are facing upward. Wrap the bowl in Seran Wrap. Let it sit in room temperature for 6-8 hours. When the room temperature is warmer, the brine phase takes less time. But when the room temperature is colder, brining can take longer. **Important Tip!! Please don’t forget to lớn rotate the cabbages every few hours. So the bottom pieces will come up & the vị trí cao nhất pieces will go lớn the bottom, và vice versa.

how khổng lồ brine Korean radish

If you plan to showroom big radish chunks into your kimchi, that is a very wise choice! I think it really heightens the overall flavor!! After you peel and chop the radishes into big chunks, you want to throw them into the kimchi brine bowl. They don’t need khổng lồ be submerged completely. They just need lớn sit in salt water for one hour. & then rinse. If you leave it too long, the radish will be too salty! A reminder, no more than an hour for brining!! The julienned radish does not need lớn be brined. They can be mixed into the kimchi seasoning.

*
*

how do you know when brining is complete?

Before brining, the cabbage leaves will feel thick and stiff và display an opaque color. But after brining, the leaves will feel soft, bendable và the color will be more transparent. The brining time will vary depending on the thickness of the leaves and the room temperature.

*
*
*

How many times should I rinse the cabbage?

Since the cabbages have been brined for a long time, 6-8 hours in salt water, it will be really salty lớn taste. I always rinse mine 3x in cold water và that has worked pretty well. Don’t just swoosh, rub the inner chip core area of the leaf. (the attached part) Trust me, this phase is important. Otherwise, your kimchi can become too salty lớn eat!! I have learned from my mistakes!!

After rinsing, squeeze the cabbage gently lớn get rid of water. Have the core side down on the strainer và keep it there for about 30min to lớn 1 hour.

*
*
*
*

Congratulation!! You have completed the brining phase!! your cabbage is ready for kimchi seasoning!!

I hope you have found this post useful in one way or another! You are ready to add the seasoning into your kimchi! Now the fun begins!

my TAKEAWAY from the brining experiments:

You will never have a perfectly brined cabbage. Meaning there are too many variables for brining. The temperature in the room, the time factor, the width & depth of your bowls, the type of salt, & the size of the cabbage. It is okay to lớn over brine the cabbages. The cabbages may be saltier than expected. Make sure to lớn rinse with water a couple more times & if that doesn’t help, you can soak it in cold water for 10-20 mins until desired saltiness. If you under brine the cabbages, it’s ok too. They may not be as salty and do not need as much rinsing in cold water. The cabbage leaf texture will be firmer & thicker. Just remember this cabbage will release more water during the fermentation process.

how bởi vì you know if you had a successful brining?

If you had a successful bringing phase, your kimchi will stay crunchy & fresher longer. It will also help in bringing out the cabbage flavors lớn the fullest even before adding the kimchi sauce.

what if something goes wrong during brining?

As long as there isn’t a strange odor or a big change in texture, let’s say soft and mushy, your cabbage should be fine. There is a possibility if the room temperature is way too hot & humid., the cabbage may not brine correctly. Do not continue if this happens since the cabbages may have become spoiled.

did you enjoy this post?

So here it is guys, I hope that through this page, many others will benefit from it và be able khổng lồ brine a whole napa cabbage successfully!! I vì chưng have a menu of delicious Kimchi recipes, please see below! Happy Kimchi making!!

what’s lớn come ahead:

I plan lớn write a future post on how lớn brine the cut cabbages, which are used to make quick kimchi or Mak Kimchi. This particular brining post was specifically written for a kimchi called Pogi kimchi, which is for making the whole napa cabbage kimchi.