Tongbaechu Kimchi
Sliced and plated pieces of tongbaechu kimchi.
Kimchi is synonymous with Korean food culture and there are over 200 types.
I had my first taste of kimchi at a restaurant in college that served heaping plates of bulgogi with steamed rice and mac salad. The sweet woman who ran the restaurant would deliver small cups of chilled barley tea to my table before stopping to chat for a few minutes. It was just her and her husband working in the restaurant - a dream team. I think she appreciated the fact that my grandparents also ran Asian restaurants to get by so she took a shine to me. One day, she handed me a pint contain of kimchi to take home, a small token of kindness while I was living far from home that will always stay with me.
Tongbaechu kimchi is the most iconic variation of kimchi. Napa cabbage is smeared with a slurry of onions, garlic, ginger, fiery Korean pepper flakes known as gochugaru, and fermented salted shrimp. The Napa cabbage is placed into glass jars and allowed to ferment on the counter for a couple of days to develop deep, funky flavors. The key to achieving it’s notable flavor is the bacteria which gently breaks down carbohydrates into lactic acid while also making it safe to eat. Traditionally, it is served as one of many side dishes in a bansang or banchan set. These small dishes are intended to be enjoyed with a larger protein like galbi or bulgogi, a stew like jiggae, and white rice.
This recipe is based off of Maangchi’s wonderful recipe for tongbaechu kimchi. There are a few traditional ingredients that I have left out but you could certainly add them in if you are able to get your hands on them. This includes the Korean celery (minari) and fermented salted shrimp (saeujeot). Nothing will ever live up to the standard of a true Korean grandmother but I love having this delicious fermented staple in my fridge. I usually make a batch as part of my homemade restock every six months. Use kimchi in soft tofu soups with ramen noodles, jiggae, crispy pancakes or even in corned beef hash.
Makes 4-6 lbs of kimchi depending on the size of your Napa cabbage
Ingredients for Salted Napa Cabbage
4-6 lbs Napa cabbage
1/2 cup kosher salt, Diamond Kosher brand
Ingredients for Rice Porridge
1 cups of water
1 tablespoon sweet or glutinous rice flour*
1 tablespoon sugar
Ingredients for Vegetable Slurry
1 medium onion
1/2 cup garlic, peeled
2-inch piece of ginger
Ingredients to Assemble Tongbaechu Kimchi
3/4 cup fish sauce
1 1/2 cups gochugaru
2 cups Korean radish, sliced into matchsticks
1 bunch of scallions
2 tablespoons of salted shrimps (optional)
Directions for Salted Napa Cabbage
Cut two small slits into the base of the Napa cabbage. Use that as a starting point to tear the Napa cabbage into quarters. Rinse the Napa cabbage thoroughly under cold water to remove any bugs that are trapped in between the leaves.
Salt the Napa cabbage generously with kosher salt. Allow to sit at room temperature for two hours. You will notice a pool of water forming at the bottom of the bowl, this is a good sign! You want to remove moisture. After soaking, the cabbage should be very pliable.
Rinse the cabbage thoroughly under cold water. Set aside to drain while you prepare the remaining ingredients. Dry off with a clean kitchen towel.
Directions for Rice Porridge
Bring the water up to a simmer in a small sauce pot. Once simmering, add in the glutinous rice flour and sugar. Stir to combine and cook for two minutes over medium heat. Remove from heat and set aside to cool.
Directions for Vegetable Slurry
In a food processor, pulse the onions, garlic, and ginger. There is no need to peel the ginger because it is all being pulsed together.
To Assemble the Tongbaechu Kimchi
Combine the rice porridge, vegetable slurry, fish sauce, gochugaru, Korean radishes, and scallions. You should have a thick paste.
Generously rub each leaf of the cabbage with the paste. If you think you’re using too much paste, you probably aren’t using enough. It needs to be soaked in the paste. Place the coated leaves in a sanitized glass jar.
Cover the top of your glass jar with cheese cloth or loosely cover with cheese cloth and tie with a string. Let it sit out at room temperature for 24-48 hours. After the first 24 hours, taste a small piece of kimchi before you continue to let it ferment (if you so choose). The kimchi should have a savory, pleasantly sour taste. You will also notice small bubbles trickling up the sides of your glass jar, this is a good sign! Your kimchi is active. If there’s a ton of liquid that has accumulated to the top, be sure to push the cabbage beneath the liquid with a clean spoon as you let it ferment.
Once the kimchi has achieved the degree of sourness you would like, tightly cover and place into the fridge. The cold temperature will slow down the lactic acid to prevent it from fermenting further. At this point, it is ready to eat. Kimchi will last in your fridge
Cut pieces of kimchi off of the larger leaves as you need them to serve with grilled meats and white rice! This kimchi should last in the fridge for three to six months.