Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking
Par un écrivain mystérieux
Last updated 07 juillet 2024
![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://static01.nyt.com/images/2022/06/15/dining/15ESSENTIALSrex10/15ESSENTIALSrex10-master768.jpg?w=1280&q=75)
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.
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.
![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://i.ytimg.com/vi/fsL2jVxfP-w/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLD8cBGt_blzOcfswM4YZDwAlfsTeg)
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![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://www.maangchi.com/wp-content/uploads/2014/06/kimchi_washcabbage.jpg)
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치
![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://i.pinimg.com/564x/37/14/df/3714df35c888a235a41506d8bc3a3256.jpg)
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Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking
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Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking
![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://www.maangchi.com/wp-content/uploads/2014/06/kimchipaste1.jpg)
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![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://static01.nyt.com/images/2020/08/09/dining/sl-shrimp-and-bean/sl-shrimp-and-bean-threeByTwoMediumAt2X-v2.jpg)
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Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking
![Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) Recipe - NYT Cooking](https://static01.nyt.com/images/2022/06/15/dining/15ESSENTIALSrex1/merlin_207573285_7208fb53-fc89-4a1f-a7c2-d74643b35dd6-articleLarge.jpg)
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