Michael V said:

Bubblecar said:

Michael V said:

The kimchi is developing bubbles, so that’s good.

What kind of cabbage do you use?

This time it is wombok.

But any type is OK, including red cabbage. The stiffer cabbages (eg green cabbage, red cabbage) need a bit more of a massage to start off, to get a bit of liquid happening.

Do you do the whole cabbage method where you cut down into quarters and leave the base intact and salt between the leaves, or do you just slice your cabbage leaves up and massage the salt into them?
I keep buying wombok intending to make kimchi and can never decide which method to use, and end up just making coleslaw instead. Or doing a Nagi and very finely slicing it and adding it to stir fries where it disappears into the dish (the grandkids happily eat cabbage now that to this idea)