Green Cabbage Kimchi. We are so excited to bring you this recipe! In many parts of the world, Napa cabbage is not sold! But green cabbage is ubiquitous. And did you know it can be Kimchi'd? Yes! Green Cabbage Kimchi is a trendy thing in Korea. Let us show you how to make authentic Kimchi with ordinary green cabbage. Don't worry, we nailed the right ratio of spice, umami and personality in this Kimchi rub 😎
I personally love that crunch in Green Cabbage Kimchi. It's a nice offset to cooked dishes, which are usually soft in texture. Green Cabbage also has a natural sweetness. When you bite into it, you'll taste a sweet note of cabbage juice. That juice, layered with spicy gochugaru, makes for a surprisingly tasty Kimchi. If you haven't tried making Kimchi at home, consider this one!
Few eating/storage notes:
- This Green cabbage Kimchi doesn't need to sit out for a day before eating - you can eat it right away!
- Refrigerate leftovers in an air-tight container. Each day, it will ferment and the flavor profile will gradually change.
- Tastes best when eaten within 1-2 weeks.
Green Cabbage Kimchi
- Green cabbage - ½ a whole head
- Kosher coarse salt - 2 Tablespoons
- Water - 3-4 Tablespoons
- Onion - ½ a whole
- Korean Pear - ¼ a whole or ½ a Western Pear
- Minced Garlic - 1.5 Tablespoons
- Sugar - 1.5 Tablespoons
- Fish Sauce - 5 Tablespoons
- Gochugaru - 8 Tablespoons
- Cut your whole head of cabbage in half. (We're only going to use half of the cabbage for this recipe). Now cut that half piece into two pieces again. Use your knife and cut out the stem from the two pieces. Chop the cabbage into bite-size pieces (reference video).
- Take out a large container. Place chopped cabbage in. Place container under faucet and thoroughly wash the pieces. Then drain out in a strainer. Now, the pieces will still have some water droplets on them - good!
- Place Kosher Salt (2 Tablespoons) in and thoroughly toss the mixture. Make sure that the salt gets evenly spread. Fill a cup with water (3-4 Tablespoon) and spread over the mixture. Then give it one more toss. Let it salt for 15-20 minutes.
- In the meanwhile, let's make the kimchi rub. Start by peeling and grating an onion (½ a whole) and Korean Pear (¼ a whole) into a mixing bowl. (You can also use a food processor). Then add Minced Garlic (1.5 Tablespoons), Gochugaru (8 Tablespoons), Fish Sauce (5 Tablespoons) and Sugar (1.5 Tablespoons). Mix thoroghly
- After 15-20 minutes, place your cabbage pieces under running water. Thoroughly wash off the salt and drain the pieces. (I usually do this process 2-3x to make sure!) Then place in a strainer and let it drip off excess water.
- Now, dry-off your large container with a paper towel. Place the cabbage pieces back in. Add spoonfuls of the kimchi rub (don't add all at once). And mix until you get that bright red color.
- Bon Appetit - eat with rice and other banchans.
- Save the rest in an airtight container (eat within 2 weeks).
- This Kimchi can be eaten right away - no need to sit it out for a day and ferment
- This Kimchi tastes best when eaten within 2 weeks.
- See video below for more details