Kimchi from homegrown Cabbage, can I use outer leaves?
Kimchi from homegrown Cabbage, can I use outer leaves?
by vigglypuff
6 Comments
vigglypuff
Hello this is my first time growing Chinese cabbage. My husband and I watch a lot of maangchi but didn’t really eat Korean cuisine till few months ago. They serve kimchi which I really love. I wanted to make kimchi from homegrown Cabbage, I was cleaning the cabbage and noticed only the ones that are in the lower left bowl look like napa cabbage that is shown in recipes. Can I use the other leaves too? Some of the big outer leaves were a little prickly when I was cleaning so that had me concerned as well.
Ok-Cable7970
My mom boils them and puts them into the freezer for soups later!
lasVegasharold
Yes.
Pinkbeans1
My husband tried it with the outer leaves. He was very surprised the leaves became sweet. He said they were delicious. It’s worth a shot!
MetalWingedWolf
I come from total ignorance, but if you intend to FA-FO I would do myself the favor of segregating inner and outer, making two batches and comparing my results. I’m not picky, this in an excuse to double my profit, but if I notice a difference I can take that experience into account for my future decisions on the topic.
This is 100% based on my unrefined opinion that if I’m making my own kimchi I’m going to eat all of it no matter how good or bad it comes out. I expect the worst case scenario to be a thumbs up and a shakey hand of “so-so” but “not AS good”.
kimkwwj123
If it’s too stiff to chew, it’s not recommended to use. Usually fully green colored outer leaves are not soft and tends to be tough.
6 Comments
Hello this is my first time growing Chinese cabbage. My husband and I watch a lot of maangchi but didn’t really eat Korean cuisine till few months ago. They serve kimchi which I really love. I wanted to make kimchi from homegrown Cabbage, I was cleaning the cabbage and noticed only the ones that are in the lower left bowl look like napa cabbage that is shown in recipes. Can I use the other leaves too? Some of the big outer leaves were a little prickly when I was cleaning so that had me concerned as well.
My mom boils them and puts them into the freezer for soups later!
Yes.
My husband tried it with the outer leaves. He was very surprised the leaves became sweet. He said they were delicious. It’s worth a shot!
I come from total ignorance, but if you intend to FA-FO I would do myself the favor of segregating inner and outer, making two batches and comparing my results.
I’m not picky, this in an excuse to double my profit, but if I notice a difference I can take that experience into account for my future decisions on the topic.
This is 100% based on my unrefined opinion that if I’m making my own kimchi I’m going to eat all of it no matter how good or bad it comes out. I expect the worst case scenario to be a thumbs up and a shakey hand of “so-so” but “not AS good”.
If it’s too stiff to chew, it’s not recommended to use. Usually fully green colored outer leaves are not soft and tends to be tough.