[Weekend PICK!] First-Time Kimjang: Splitting Pickled Cabbage and Rubbing in Seasoning — It’s Not That Hard
Creatrip Team
4 months ago
With napa cabbage prices down and ready-made pickled cabbage (jeolim-baechu) and kimchi seasoning sold online, even beginners can try kimjang (traditional kimchi-making). The writer ordered 10 kg of highland pickled cabbage and spicy seasoning from agricultural cooperatives, received five halved heads, drained excess water, split each into quarters, and spread seasoning starting from the inner leaves outward. A tip from a seasoned helper: apply seasoning sparingly (about one tablespoon per leaf area) to avoid overly salty kimchi and running out of sauce. After folding the leaves and wrapping the outer leaf to seal moisture, the batches were stacked for storage. Freshly made kimchi pairs perfectly with boiled pork (suyuk), and the writer looks forward to enjoying the kimchi over the year and using it in kimchi stew later.
