Preparing Basic Ingredients Korean cabbage

For soups

Remove tough or discolored outer leaves

Cut off the stem end.

Rinse leaves thoroughly under cold running water.

Use whole or cut to desired size.

For Wraps

Remove tough or discolored outer leaves

Cut off the stem end.

Rinse leaves thoroughly under cold running water.

Cut large leaves in half along the stem.

Steam or par boil just until leaves can be bent or rolled without breaking.

For Kimchi,

Score the stem end in a criss-cross pattern with a knife.

Split the cabbage lengthwise and soak in salt water for about one hour.