In this article I am going to explain what is the main vegetable used in traditional kimchi which is one of the main dish in Korea.
There are many varieties of kimchi, but this one particular vegetable is most commonly rooted in the classical form. Learn its importance, both in the taste and the traditional essence of kimchi.
Overview
The most recognizable fermented dish in Korea, kimchi, is best known for napa cabbage being used as the main ingredient. Napa called baechu in Korean is kimchi’s heart.
Even with more than 200 types of kimchi (according to Korean food historians), the staple form, which is also the most traditional version, is called baechu-kimchi which includes napa cabbage as the central component also known as its flagship feature.
In addition to the napa cabbage serving as the structure of the dish, this leafy vegetable provides essential flavor, texture, and fermentation characteristics.
Napa Cabbage: A Fermenting Marvel
Fermenting napa cabbage is uncomplicated due to its wide, crinkled leaves and dense core. The napa cabbage’s dense core allows it to “soak up” seasoning while still retaining its crunch through the fermentation process.
The tender inner leaves and outer fibrous ones, which create a pleasing texture contrast, are also intact when the cabbage is fully fermented. Furthermore, napa cabbage’s high water content helps balance the overwhelming intensity from garlic, ginger, red pepper flakes (gochugaru), fish sauce, and other strongly flavored ingredients in the seasoning paste.
The unique kimchi characteristics of napa cabbage are attributed to how it handles the brining process. During preparation, the cabbage is cut into halves or quarters, and then soaked in salted water.
This step does two things. First, it enhances preservation by creating an environment hostile to harmful bacteria, and second, it draws out moisture, making the cabbagi softer. Napa cabbage remains firm enough, unlike many other leafy greens that would turn mushy under similar conditions, to retain a satisfying bite.
Historical Roots of Napa Cabbage in Kimchi
Although napa cabbage was recently incorporated in kimchi, this dish has been a part of Korean heritage for over a thousand years now. Early varieties of kimchi did not include napa cabbage, radishes were a primary ingedient.
Additionally, the spice was not added to dishes until the sixteenth century, when it was brought over by Portuguese traders alongside other goods.
A rise in population and multinational trade during the Joseon Dynasty made it easier for the Joseon Dynasty to cultivate agriculture and embrace vegetables that could be stored during winter, resulting in an increase of Napa cabbage cultivators.
By the eighteenth and nineteenth century, napa cabbage and chang-gong gyo were kumchi staples due to their abundance.
Kimchi was now recognized as a traditional Korean dish, mostly because of the size and versatility of napa cabbage which allowed households to prepare large quantities of kimchi during the winter.
Flavor Compatibility
The secondary flavor of napa cabbage serves as an ideal backdrop for kimchi’s aggressive seasoning. The leaves fold over the red pepper paste, carrying with every bite the sharp and spicy umami-rich kick of the seasoning mix along with the tang of fermentation.
The natural sugars in the cabbage help with the fermentation and feeding of beneficial lactic acid bacteria like Lactobacillus plantarum and Leuconostoc mesenteroides. These microorganisms assist in forming the signature sour tang of kimchi and napa cabbage is the best promoter for these microbes.
Due to this, napa cabbage based kimchi has a more restrained balanced flavor in comparison to other types like radish kimchi (kkakdugi) or cucumber kimchi (oi sobagi). It provides a single bite layered with taste—sweetness, acidity, saltiness, and heat.
Cultural Significance
In Korean homes, napa cabbage kimchi is more than a dish; it evokes memories of a warm home, heritage, and resilience. The choice of napa cabbage reveals centuries of culinary traditions adapting to the shifting seasons, climate, and community life.
Families and neighbors come together to celebrate a specific time of year within Korean culture, known as gimjang, during which they prepare large quantities of kimchi, with some families using dozens of heads of napa cabbage in one sitting. UNESCO has recognized this practice as an Intangible Cultural Heritage of Humanity.
Napa cabbage is such a vital component of kimchi, that its shortage can create issues on a national scale. It led to what was described as the “kimchi crisis.” In 2010, due to harsh weather, South Korea saw a dramatic drop in napa cabbage leading to skyrocketing prices
Which forced the government to step in and import from China—demonstrating how napa cabbage, which is seen as a staple in Korea, is in fact a cultural necessity.
Versatility Beyond Kimchi
Strikingly, napa cabbage is accepted in other roles besides its popular use in making kimchi. Ranging from stews such as baechu doenjang jjigae to hot pots, stir fries, and even serving as a wrap for grilled meat, napa cabbage plays many roles in Korean cuisine. Though, napa cabbage is best known for its use in different types of kimchi.
Conclusion
To conclude, napa cabbage has become the main vegetable in kimchi preparation not purely by custom but rather due to its unique physico-chemical features, its shape and structure alters the flavor, texture, cultural experience and everything else pertaining to kimchi.
Napa cabbage is synonymous with Korea’s most famous dish due to its crispness, light sweetness, and readiness to ferment.
It is harvested in summer and can be eaten fresh but is also aged in jars for several months and serves as the iconic testement of the fusion of nature, tradition, and culinary mastery.
