Bossam Kimchi

🔥 Prep

• Quarter the 1 pcs Napa Cabbage and remove the core.
• Peel and cut the 200 g Radish into thin julienne strips.
• Mince the 3 tbsp Garlic and grate the 1 tbsp Ginger.
• Measure out the 0.5 cup Salt and 5 tbsp Chili Powder (gochugaru) into separate bowls.

🔥 Cook

• 1. Dissolve the 0.5 cup Salt in enough water to submerge the cabbage quarters; soak the cabbage for 2 hours, turning every 30 minutes.
• 2. After soaking, rinse the cabbage thoroughly under cold water and let it drain in a colander for 10 minutes.
• 3. In a large bowl, combine the julienned radish, minced garlic, grated ginger, and 5 tbsp Chili Powder; add a splash of water to form a thick paste, mixing for 1 minute.
• 4. Gently spread the paste between each cabbage leaf, ensuring even coating; massage the cabbage for 5 minutes to work the paste into the leaves.
• 5. Pack the coated cabbage tightly into a clean fermentation jar, pressing down to eliminate air bubbles; seal the jar loosely.
• 6. Leave the jar at room temperature (20‑22°C) to ferment for 24‑48 hours, checking daily for bubbling and sourness.
• 7. Once fermented to desired taste, transfer the jar to the refrigerator (≤4°C) to slow fermentation; the kimchi is ready to use after 2 hours of chilling.

🔥 Serve

• Blanch pork belly slices (optional) and serve warm alongside the fermented Bossam Kimchi.
• Separate individual napa cabbage leaves, pat dry, and use them as wraps.
• Place a slice of pork, a spoonful of kimchi, and a dab of ssamjang (or soybean paste) inside each leaf, then roll tightly.
• Accompany with steamed white rice, sliced raw garlic, and fresh lettuce or perilla leaves for extra crunch.
• Enjoy the Bossam Kimchi immediately or store leftovers refrigerated for up to 2 weeks.