Bomdong Baek-kimchi (Spring Cabbage White Kimchi)

Ingredients

Equipment Needed

• •Large mixing bowl, at least 4 liters
• •Colander
• •1.5 to 2 liter glass jar, food-safe container, or small onggi
• •Small clean fermentation weight or folded cabbage leaf

Instructions

1. 1

   Trim the cabbage

   Cut off the tough stem ends from the bomdong and separate the leaves. Keep small inner leaves whole. Tear very large outer leaves in half lengthwise by hand, following the rib, so they pack neatly later. Rinse well in cold water, especially near the base where field sand hides, then drain for 10 minutes.

2. 2

   Salt the leaves

   Dissolve 1/3 cup coarse sea salt in 6 cups water in a large bowl. Add the bomdong and turn the leaves so every rib gets wet with brine. Set a plate on top to keep them under the surface and brine 70 to 90 minutes, turning once halfway. The leaves are ready when the thick rib bends without snapping but still has a clean crunch.

   Do not salt bomdong like winter napa. Its leaves are thinner, and too much salting makes the finished kimchi tired before it ever ferments.
3. 3

   Rinse and drain

   Rinse the salted leaves twice in clean cold water, lifting and swishing rather than squeezing. Taste one rib. It should be pleasantly seasoned, not salty like seawater. Drain cut side down in a colander for 20 minutes. Too much loose water weakens the kimchi broth, and then people blame the recipe instead of the draining.

4. 4

   Cut the filling

   Julienne the radish, pear, and carrot into matchsticks about 2 inches long and 1/8 inch thick. Cut the scallions into 2-inch lengths. Keep the cuts even because this kimchi is pale and honest; careless knife work has nowhere to hide. Toss the radish, pear, carrot, scallions, and optional red chili threads together in a bowl.

5. 5

   Season the broth

   Stir 3 cups cold water with 1 tablespoon coarse sea salt, 1 teaspoon sugar, and the fish sauce if using. Add the sliced garlic, ginger, and onion. Taste it now. It should be clear, lightly sweet, and a little saltier than you want the finished kimchi, because the cabbage and pear will soften it overnight.

   For a cleaner broth at the table, tie the garlic, ginger, and onion in a small piece of cheesecloth. The flavor still comes through, and the liquid stays clear.
6. 6

   Pack the kimchi

   Place a few cabbage leaves in a clean 1.5 to 2 liter jar or lidded container. Scatter a small handful of the radish and pear filling between the leaves, then repeat until everything is used. Do not stuff it hard. Bomdong bruises easily, and this kimchi should stay open and light.

7. 7

   Add the broth

   Pour the seasoned broth over the packed cabbage until the leaves are just covered. Press gently with clean fingers or a spoon to release trapped air. If the vegetables float above the liquid, set a small clean weight or a folded cabbage leaf on top. Anything exposed to air softens and spoils first.

8. 8

   Ferment briefly

   Cover loosely and leave at cool room temperature, about 18 to 21 C, for 8 to 12 hours. You are not looking for deep sourness. You want the broth to smell lightly lactic and clean, with the cabbage still crisp. If your kitchen is warm, stop at 6 to 8 hours.

9. 9

   Chill and serve

   Seal the container and refrigerate at least 4 hours before serving. Serve cold in a small bowl with enough broth to sip, cutting the cabbage into bite-size pieces if the leaves are large. Eat within 7 to 10 days, while the pear is still bright and the bomdong still tastes of spring.

Chef Tips

• •Buy bomdong with open, flat heads, pale yellow-green centers, and ribs that feel crisp, not rubbery. If the leaves are thick and tough, cook a different cabbage dish that day. Technique first, but the market still gets a vote.
• •A small amount of fish sauce gives depth without making the kimchi taste fishy. Leave it out for a cleaner vegetarian version and add 1/2 teaspoon more salt if the broth tastes flat.
• •The optional red chili is only for color and fragrance. Seed it and use threads, not gochugaru (Korean chili flakes). Once the broth turns red, this is no longer baek-kimchi.
• •Use a glass or food-safe plastic container if you do not have a small onggi (earthenware crock). 시대가 바뀌면 음식도 바뀌어야 해요. When times change, food must change too. The vessel can change; the salting and seasoning cannot.

Advance Preparation

• •This kimchi is best made the day before serving. Brine, pack, and ferment it briefly at room temperature, then chill it overnight so the broth seasons the leaves evenly.
• •The radish, carrot, scallion, garlic, ginger, and onion can be cut up to 12 hours ahead and refrigerated separately. Cut the pear only when assembling, or it browns and loses its clean sweetness.
• •Keep the kimchi refrigerated after the short room-temperature ferment. Open the container once a day for the first 2 days if the lid is tight, then keep the vegetables submerged and use clean utensils every time.

Frequently Asked Questions

Nutrition Information

1 serving (about 190g)