. She also shares some tips along the way, gives a brief explainer on kimchi, and more. Read on for her step-by-step method and follow along with the video above.Yang uses Napa cabbage for this kimchi recipe, and recommends picking a heavy one. Quarter it lengthwise, and then salt the layers—this is the most important part of the kimchi-making process, she says. Take coarse sea salt and season each layer, concentrating more salt on the bottom since that’s where the cabbage is thicker.
Yang takes cabbage she prepared the day before and dons kitchen gloves to make the kimchi. While you could chop up the cabbage, mix it in a bowl with the base and be done, she says, having it be “perfectly layered” is a “more polite way of serving kimchi.” She grabs the cabbage and rubs the base on each layer. Tightly fold up the cabbage so there’s no air between the layers of leaves, and get ready to store it.
At the half-hour mark, Yang adds the cut-up tofu, and then cooks the stew for another five to 10 minutes so the tofu takes on the flavors in the pot. After that, it’s ready to eat—Yang pours it into a small serving crock and says the flavor is “really good.” It would be the perfect dish to enjoy during colder weather, she says, or when you need something comforting.
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