Tongbaechu Kimchi (Whole Cabbage Kimchi)
Best-known Korean fermented food -- highly valued for disease prevention effects
| Ingredients: 5 heads of Chinese cabbage 2 white radishes 1 bunch of minari (watercress) 2 green onions 2 cup hot red pepper powder 4 tablespoons sugar 5 cloves of garlic 1 root of fresh ginger 1 cup tiny salted shrimp |
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Preparation:
- Carefully cut cabbage in half lengthwise. If the cabbage is unusually large, cut again making 4 lengthwise quarters.
- Wilt the cabbage either by sprinkling liberally with coarse salt and letting it sit for four hours, or by soaking liberally with coarse salt and letting it sit for four hours, or by soaking in strong brine twelve hours. (if brine doesn't cover the cabbage, then turn occasionally.)
- Julienne the radishes and cut minari into 5-cm pieces. Fine-chop the green onions and mince or crush the garlic and ginger.
- Rinse the cabbage thoroughly in clean water and drain well.
- Mix the salted shrimp juice into the red pepper powder. (To take out some of the kimchi fire, reduce the amount of red pepper powder.) Add radish strips and mix well with hands. Add the remaining ingredients and mix thoroughly. Use your hands because the next step is done by hand anyway; have the cabbage within reach.
- Pack the seasoned mixture between each leaf of the wilted cabbage. Plastic gloves will protect the hands.
- Fold over stuffed cabbage sections to hold in the seasonings, and fasten loosely by wrapping the outer leaf around the section. Pack the dundles in a crock or kimchi jar. Keep at room temperature a day or two, then refigerate. Cut to bite size before serving
Courtesy of Korea National Tourism Organization
 Japan (Tokyo & Kyoto) |
 The Spirit of Old Japan |
