How important is Napa cabbage in kimchi?

My fermentation vessel came yesterday, have the other ingredients, just need to get a cabbage. Most recipes that I’ve read say that it’s okay to substitute a regular cabbage for the Napa cabbage. I’ve always thought that they are indistinguishable when cut up off the head and raw, so I was going to save the $2/head and just use the plain round kind, but realized I should ask first. Are there any specific things that would make it worth the extra cost? Do they chop up easier, take on the flavor easier, provide a better texture after fermentation, anything? I don’t mind spending a little more if there’s a reason, but if there isn’t, I would be happy using the substitute

submitted by /u/DjinnaG
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