Kimjang, the traditional Korean practice of making kimchi for the winter, is a cherished custom deeply rooted in Korean culture. Each year, families gather to prepare large quantities of kimchi, storing it to ferment and enjoy through the cold months. Choosing the right cabbage for kimchi is crucial, as different regions in Korea produce cabbages with distinct flavors and textures. Here, we’ll explore the unique qualities of cabbage from various regions, share insights from top chefs, and provide a detailed guide on how to prepare cabbage at home with the right type of salt for Kimjang.
1. Gangwon Province: High-Altitude Cabbage
Characteristics
Gangwon Province is known for its high-altitude-grown cabbage, particularly from regions like Pyeongchang, Gangneung, and Taebaek. This cabbage is famous for its crispy texture and sweet flavor. Due to the cooler climate in these mountainous areas, cabbages grown here are naturally resistant to pests, which means they require minimal pesticides and develop firm, densely packed leaves. This crisp texture helps the cabbage retain its freshness and crunch even after fermentation.
Harvest Season
Cabbage from Gangwon Province is typically harvested between mid-October and early November. It is widely available across Korea during Kimjang season and is often regarded as the best choice for kimchi due to its natural sweetness and crunchy texture.
Chef’s Note
Michelin-starred chef Lim Jeong-sik praised Gangwon cabbage, saying, “Highland-grown cabbage has the perfect crunch and sweetness, making it ideal for kimchi. It holds up well during fermentation, giving each bite a satisfying crispiness.”
2. Jeolla Province: Sea Breeze-Enhanced Cabbage
Characteristics
Jeolla Province, including regions like Haenam, Suncheon, and Jindo, is famous for its cabbage grown by the sea. These cabbages benefit from the salty sea breeze, which enhances their sweetness and depth of flavor. Known for their thin leaves and tightly packed heads, Jeolla cabbage is particularly suitable for Kimjang due to its robust flavor. Haenam cabbage, in particular, is celebrated for its unique taste, as the sea air naturally adds a slight brininess to the leaves.
Harvest Season
Jeolla cabbages are harvested starting in early November and continue to be available until mid-December, perfectly aligning with the traditional Kimjang period. The longer growing season in this region allows the cabbages to develop richer flavors, making them highly sought after.
Chef’s Note
Celebrity chef Baek Jong-won remarked, “Haenam cabbage, with its salty undertone and sweetness, complements kimchi seasonings perfectly. The flavor balance it brings to kimchi is exceptional, making it a favorite among Korean households.”
3. Chungcheong Province: Mild and Nutty Cabbage
Characteristics
Cabbages from Chungcheong Province, particularly from areas like Cheongju, Eumseong, and Goesan, are known for their mild and slightly nutty flavor. This cabbage is not as crisp as the highland varieties but has a smooth and tender texture that makes it easy to work with. The mild flavor profile allows the spicy, garlicky kimchi seasonings to shine, creating a balanced taste.
Harvest Season
Chungcheong cabbages are harvested between early and mid-November. They are widely distributed throughout Korea, making them a popular choice for Kimjang.
Chef’s Note
Chef Lee Yeon-bok highlighted the virtues of Chungcheong cabbage, saying, “Its tender leaves absorb seasoning well, which creates a harmonious flavor balance. It’s perfect for making versatile kimchi recipes.”
4. Gyeongsang Province: Large, Firm Cabbage
Characteristics
Gyeongsang Province, including regions like Gyeongju, Sangju, and Cheongdo, produces large, firm cabbages that are ideal for those who enjoy the crunchy texture of kimchi. These cabbages are known for their thick, sturdy leaves and rich, savory flavor. Gyeongsang cabbages are dense and offer a satisfying bite, making them suitable for robustly seasoned kimchi recipes.
Harvest Season
The cabbage harvest in Gyeongsang Province generally takes place from mid-November to early December. These cabbages are widely available during Kimjang season and are favored for their hearty texture and fresh crunch.
Chef’s Note
Chef Choi Hyun-seok recommended Gyeongsang cabbage for its “bold flavor and firm texture,” stating that it keeps its crunchiness even after months of fermentation, which makes it ideal for long-term kimchi storage.
5. Jeju Island: Moist and Tender Cabbage
Characteristics
Jeju Island, with its warm climate and sea breeze, produces cabbages that are particularly moist and tender. These cabbages are ideal for making light, fresh kimchi varieties like geotjeori (fresh kimchi) or kkakdugi (cubed radish kimchi). Jeju cabbage has a delicate texture and higher water content, which enhances the refreshing taste of lighter kimchi.
Harvest Season
Jeju cabbages are harvested in late October to early November, earlier than those from other regions. This early harvest aligns with the island’s warmer climate, allowing Jeju cabbage to be used for fresh, lightly fermented kimchi enjoyed at the beginning of Kimjang season.
Chef’s Note
Famous chef Kim Soo-mi commented on Jeju cabbage, saying, “Its soft leaves and high water content make it the best choice for fresh kimchi. It allows the natural flavors to stand out without overwhelming seasoning.”
How to Brine Cabbage for Kimjang at Home
Properly brining cabbage is essential for creating the right texture and flavor in kimchi. The type of salt used and the brining method are key elements in achieving a successful Kimjang. Here’s a detailed guide on how to prepare cabbage for Kimjang.
1. Choose the Right Salt
Korean sea salt, or “cheonilyeom,” is the traditional choice for brining cabbage. This salt has large, coarse crystals that dissolve slowly, drawing out moisture from the cabbage gradually. Its purity and mineral content also contribute to the kimchi’s flavor, enhancing the cabbage’s natural sweetness while maintaining its crunch.
2. Brining Steps
- Prepare the Cabbage: Slice each cabbage in half lengthwise, then again into quarters.
- Apply Salt: Sprinkle sea salt between the leaves, concentrating more salt at the thicker stem end to ensure even brining.
- Soak in Saltwater: Place the salted cabbage in a large basin of salt water. This helps soften the leaves evenly while preventing the outer leaves from drying out.
- Brining Time: Let the cabbage sit for about 6 to 8 hours. Every 2-3 hours, flip the cabbage to make sure it’s evenly brined.
- Rinse and Drain: After brining, rinse the cabbage thoroughly in cold water to remove excess salt. Place the cabbage in a strainer and allow it to drain for 1-2 hours before adding the kimchi seasoning.
3. Tips for Brining Success
- Avoid Fine Salt: Using fine or table salt can lead to overly salty kimchi and cause the cabbage to lose too much moisture, resulting in a mushy texture.
- Check for Flexibility: Properly brined cabbage should be flexible and slightly translucent, with a balanced firmness that can absorb the kimchi seasoning well.
Each region’s cabbage offers unique flavors and textures, allowing families to enjoy a diverse range of kimchi flavors throughout the winter months. Whether it’s the crispy and sweet highland cabbage from Gangwon or the rich, salty cabbage from Jeolla, choosing the right type can make a noticeable difference in your Kimjang. Properly brining the cabbage with the right type of salt is equally essential to create delicious, well-preserved kimchi that will last all season long.