8.285

17 (Tue) October 2017

Napa Cabbage with Ssamjang

3.0

by W

at home

-One Serendra, BGC, Taguig, Manila, Philippines-

with the Family

In cold climates where napa cabbage originates, the vegetable is sweetest at the end of autumn, before the temperature drops to freezing.

(This is why kimchi made with the final harvest is the most prized – especially kimchi buried underground in clay pots to hibernate over the winter and reemerge perfectly fermented in the spring.)

When the cabbage is at its peak, the yellow core leaves are so sweet and crunchy that they can – and should – be eaten raw, perhaps with a touch of ssamjang (see for example 7.335 Ssamjang) to enhance the flavor.

Presumably, napa cabbage grown in warm climates like the Philippines tastes the same all-year round.

Tonight, they tasted just fine.