How to Cut Napa Cabbage for Kimchi
Check for discoloration and holes in the leaves (this isn’t good). Leaves should not be wilted and intact.
The base should be creamy in color, firm and hydrated. A base that is blackened is not a good sign. The base stems should be white, shiny and firm.
Use a well sharpened knife and rest the head of cabbage on a dish towel for a safe and quick cut.
Grab each side from the center cut and pull apart the cabbage in opposite directions to easily halve it.
Pull apart the cabbage hands (like in step 4) into quarter pieces.
Holding down the body of your cabbage (inner leaves facing up), cut off the stem at and angle and discard.
Turn the cabbage piece with inner leaves facing down and cut your cabbage. It is now ready!
Pssst- Curious about the cool cutting boards I used for this tutorial? They’re from a brand called Tovolo and they are so nifty! It has metrics listed on the boards themselves to help you make precise cuts and even help you make general measurements. I personally recommend them. Click on image below to check em out!