What You Need to Know
Thermal denaturation of pectin and cellulose in cabbage cell walls, with partial inactivation of peroxidase enzymes. The process maintains structural integrity while increasing membrane permeability.
Essential step for creating the perfect wrapper for bossam (boiled pork wraps), allowing leaves to bend without cracking while retaining a fresh bite.
Key Parameters
Temperature
90°C
80°C - 98°C
Time
30 seconds
15 seconds - 1 minute
Equipment
Spider strainerIce bath with strainer insertCommercial blanching baskets
Steps
- 1.
Bossam (Korean royal cuisine): Creates edible wrapper for pork belly and kimchi
The Science
Primary Reaction
Denaturation of proteins and gelatinization of starches