Remember These Four Things: How to Choose the Best Cabbage for Kimjang
Creatrip Team
4 months ago
As kimjang (Korean traditional large-scale kimchi-making) season arrives, pick cabbage by checking four key traits: fresh outer leaves, moist inner leaves, moderate firmness, and an overall H-shape (stem-to-leaf ratio about 3:2). Winter cabbages sweeten in cold winds and are rich in vitamin C, potassium, and fiber. Good outer leaves are deep green and inner leaves should be pale yellow or translucent white; dry or spotted leaves signal poor quality. Avoid overly tight, rock-hard heads because the kimchi seasoning (kimchisoy, kimchi filling) won’t penetrate well—choose cabbages that feel suitably heavy but not too dense. An H-shaped cabbage with balanced top and bottom ensures even texture, sweetness, and storage life, making kimjang easier and more delicious.
