This article is the second part of a four-part series on making kimchi, a popular Korean dish. The main focus of this article is prepping the cabbage, which is one of the key ingredients in making kimchi. The article provides step-by-step instructions on how to prepare the cabbage and offers some tips for achieving the best results.
To start off, it is important to choose the right cabbage for making kimchi. Napa cabbage, also known as Chinese cabbage, is recommended due to its crisp texture and mild flavor.
The article suggests picking a medium-sized cabbage that feels firm and heavy.
The first step in prepping the cabbage is to remove the outer leaves. These leaves tend to be wilted or damaged, so it is important to discard them. Once the outer leaves are removed, the article recommends cutting the cabbage in half lengthwise. This makes it easier to work with and allows for better absorption of the seasoning.
Next, the article explains how to salt the cabbage.
Salting is a crucial step in kimchi preparation as it helps to draw out excess moisture from the cabbage and add flavor. The article suggests sprinkling salt between each layer of the cabbage leaves, paying extra attention to the thick white stems.
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