Whole-cabbage Kimchi
Hot Radish Kimchi
Whole Radish Kimchi

Whole-Cabbage kimchi (Tongbaechu kimchi)

Whole-cabbage kimchi is the most popular and traditional kimchi in Korea. It is one of the winter kimchi. However, this trend is changing due to year-round production of whole cabbage.

Preparation procedure for whole-cabbage kimchi
Ingredients:

• 2 heads Chinese cabbages
• 1 Korean white radish
• 2 cups of coarse salt
• 1 cup red pepper powder
• 1/3 cup tiny salted shrimp
• 2 knobs ginger
• 1 head garlic
• 1 large green onion
• 1/4 bundle very thin green onion
• 1/3Ib.fresh oyster
• 1/3 bundle watercress
• 4tbsp.salt
• 1/4 bundle Indian mustard leaf
• red pepper threads

Methods:

1. Discolored outer leaves and the root of mature whole cabbage are removed. Cut each cabbage lengthwise into two section.
2. The cabbage sections are soaked in a brine with 10 cups of waters and a cup of salt for 2-7 hours until softened.
3. Rinsed in cold water, and then drained. Cut one-third of radish into thin strips. Cut green onions, the watercress stems and Indian mustard leaf into 3/4 length.
4. Crushed garlic, crushed ginger, the salted shrimp juice, hot red pepper powder, and seasonings are blended together.
5. Remove the shells from the oysters and clean them using salt and prepare the chopped shrimps
6. Blend every stuffs but cabbage. The blended stuffing materials are packed between the layers of leaves, and the stuffed cabbage are tightly stacked in a jar. The amount of salt to be added controls the rate of fermentation. kimchi to be consumed during the winter has less salt than those prepared during the spring. The rate of fermentation is also affected by temperature.

• 1 piece Korean white radish
• 1/4 bundle watercress
• 1/3 cups of coarse salt
• 1 green onion
• 1/2 cup red pepper powder
• 1 knob ginger
• 2 cloves garlic
• 1 tbsp. pinenuts
• red pepper threads
• 1/2 cup salted soused shrimp
• 1 tbsp. sesame seed
• 1tbsp. sugar

1. Select plump, firm Korean radish. Cut the radish into cubes 3/4" by 1".
   Sprinkle with salt and let than stand.
2. Cut the green onion and watercress stems into 2" lengths.
3. Mix the salted radish cubes with the red pepper powder.
   Boil the glutinous rice flour with water into a thin paste-gruel and let cool.
4. Add the green onion,watercress,garlic,ginger and glutinous rice paste-gruel to the colored radish and mix well. Season with salt.

Whole-radish "kimchi" (Chongakimchi)

Preparation procedure for whole-radish kimchi

Ingredients:

• 2 bundles of small Korean white radishes
• 1 cup of coarse salt
• 2 oz small green onion, and 3 green onions
• 1 cup red pepper powder
• 3 knob ginger
• 1 head of garlic
• 1tbsp. pinenuts
• red pepper threads
• 5 tbsp. soused shrimp
• 1 tbsp. sugar

1. Trim the whole radishes and remove the outer leaves washing well. Sprinkle with salt and allow to stand.
2. Cut the green onion and chopp the garlic and ginger finely.
3. Take two small green onions at a time and make them into a small bundle.
4. When the radish is well-salted, wash it and drain to remove any access water.
5. Mix the salted radish with the red pepper powder.
6. When the radish is fully colored, add chopped garlic, green onion and mix thoroughly and store it in a crock.
7. HINT: Select radishes with fresh green tops and thick, stubby roots.