Green Cabbage Kimchi, Fast and Easy Recipe
aka Yang Bae-chu Kimchi, this makes kimchi out of a regular ol' round green cabbage so you can have kimchi any time, even when traditional napa cabbages aren't available!
Servings: 2 quart jars (approx)
Calories: 29kcal
Ingredients
- ¼ cup coarse sea salt
- 4 cups water
- 1 head green cabbage about 2½ pounds
- 1 cup carrot julienned (1-2 large carrots)
- 1 cup green onions 2 inch pieces (2-3 stalks)
Seasoning
- ¼ cup gochugaru
- ¼ cup garlic cloves, finely minced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon fresh ginger
- ½ cup water
Instructions
Prep Cabbage
- Dissolve coarse sea salt in water in a bowl large enough to hold chopped cabbage.
- Remove any bruised or very wilted outer leaves from green cabbage. Split the cabbage lengthwise in half. Split each half lengthwise again into quarters in the same manner. Cut each of the cabbage quarters into 1½ to 2-inch pieces, discarding the pieces of the core.
- Place the chopped cabbage in the bowl with the salt water. Add more water until the cabbage is submerged. Place a plate on top of the cabbage to weigh the cabbage down into the water if needed, Set aside for 2 hours while you prepare the remaining ingredients, giving the cabbage a stir every 30 minutes.
- Drain salt water from cabbage, rinse a few times with fresh water, drain, squeeze out as much water as you can with your hands, then set aside.
Make Kimchi Seasoning - while cabbage is salting
- Combine gochugaru, minced garlic, grated fresh ginger, fish sauce, sugar, and clean water in small bowl. Stir until sugar mostly dissolves (it will be hard to tell because of the gochugaru).
Make Green Cabbage Kimchi
- To the drained cabbage in a large bowl, add julienned carrots and sliced green onions.
- Pour the Kimchi Seasoning over the vegetables and cabbage then stir everything to combine, massaging the seasoning mixture into the cabbage leaves to make sure they are evenly and well coated. You hands are the most efficient tool for this; wear gloves!
- Place the Green Cabbage Kimchi into large glass jars, pressing down to remove air pockets. Cover with lids.
- Store the Green Cabbage Kimchi at room temperature overnight.
- After 24 hours, tighten the lids and shake and turn the jars upside down to re-distribute the seasoning and mix with any additional water released from the cabbage. Loosen the lids a little (to let gas escape while fermenting) and transfer the jars to the refrigerator. Green Cabbage Kimchi will taste like a highly seasoned cabbage salad after the first day, and will start to taste like actual kimchi on the third day and beyond. Green Cabbage Kimchi will keep for up to two weeks.
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Notes
1 serving = ¼ cup of kimchi
Nutrition
Serving: 1serving | Calories: 29kcal | Protein: 1.2g | Fiber: 1.8g