For soups
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Remove tough or discolored outer leaves
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Cut off the stem end.
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Rinse leaves thoroughly under cold running water.
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Use whole or cut to desired size.
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For Wraps
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Remove tough or discolored outer leaves
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Cut off the stem end.
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Rinse leaves thoroughly under cold running water.
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Cut large leaves in half along the stem.
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Steam or par boil just until leaves can be bent or rolled without breaking.
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For Kimchi,
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Score the stem end in a criss-cross pattern with a knife.
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Split the cabbage lengthwise and soak in salt water for about one hour.
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