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You are here: Home > Archives > Green Cabbage Kimchi

Green Cabbage Kimchi

July 24, 2015 (last updated April 11, 2021)

31 Comments

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Green cabbage kimchi is a great solution to replace a traditional cabbage kimchi. Its crispness and sweetness makes a delicious kimchi to enjoy. It’s perfect for a kimchi beginner.

Green Cabbage Kimchi has a crisp texture

If you like kimchi, but don’t have an access to napa cabbage, try this green cabbage kimchi instead. It’s another easy and simple kimchi that maintains crispness even after the fermentation.

I spent nearly one month in U.S and came back home in Buenos Aires just a few days ago. Summer fun was gone and the cold winter was waiting in the southern hemisphere. After a long journey, I was craving my comfort food. Yes, Korean food!

The first dish I planned to make was my ordinary everyday easy cabbage kimchi. But alas~! Napa cabbage was nowhere to be found in my friendly neighborhood grocery stores. So, instead, I picked up a piece green cabbage and made kimchi with it; the green cabbage kimchi! It turned out pretty well.

Green Cabbage Kimchi is a quick kimchi to make

Green cabbage is a great substitution when the napa cabbage is not in season. Its crunchiness and the sweetness make wonderful tasting kimchi. Besides, this green cabbage kimchi is whole lot simpler to make than the traditional cabbage kimchi.

Recipe Instructions

tutorial

Dice the cabbage into 1.5 to 2-inch pieces.  Try to separate the cabbage layers. Rinse them well.

tutorial-2

Sprinkle salt and toss well. Let them sit for 2 hours tossing once or twice halfway through.

tutorial-5

They will get slightly wilted. Rinse once and drain well.

tutorial-6

In a blender, combine garlic, ginger, anchovy sauce, and cooked white rice (use leftover rice). Add water and puree until very smooth.

Why adding rice? Starch is an important component in fermenting process for Kimchi making. It feeds the good bacteria to grow. You can use leftover rice (short grain preferred), rice glue made with sweet rice flour, or use plain mashed potato. You will see that in my radish kimchi recipe.

tutorial-7

In a large mixing bowl, combine Korean chili flakes, shrimp sauce, sugar, and the rice puree. Mix into thin paste.

tutorial-8

Add the cabbage, and some sliced green onions.

tutorial-9

Mix like crazy to incorporate the seasoning paste with the cabbage. You will want to wear a pair of gloves to protect your ever delicate hands from the ferocious chili powder.

tutorial-10

Transfer the kimchi into an airtight container. Add about 1/2 to 1 cup of water to the mixing bowl and swirl around to collect all the precious seasoning paste residue inside the bowl. Pour it back to the container.

tutorial-11

I had to taste my freshly made kimchi right away. Yum~! So good!

tutorial-12

Cover with a lid and let it sit on the counter for 1 day, then store in the refrigerator for another 3-4 days for a good fermentation.

I have a feeling that will like this kimchi very much. It is so easy and simple to make, this might become your everyday kimchi. Enjoy!

Other Simple Kimchi Recipes

  • Perilla Leaf Kimchi (Kkatnip Kimchi)
  • Turnip Green Kimchi
  • Green Onion Kimchi
Green Cabbage Kimchi thumbnail

Green Cabbage Kimchi

Holly Ford
Green cabbage kimchi is a simple and easy to make kimchi. Its crispness makes another delicious kimchi and perfect for a kimchi beginner.
0 from 0 votes
Print Pin Comment
Prep Time 30 mins
Soaking time 2 hrs
Course Kimchi, Side Dish
Cuisine Korean
Servings 24

Ingredients
  

  • 1 large head about 3.5 lb green cabbage
  • 4 tbsp coarse sea salt
  • 3 cloves garlic
  • 1/2- inch piece ginger
  • 3 tbsp anchovy sauce
  • 2 tbsp cooked white rice See note*
  • 6 tbsp water
  • 7 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp shrimp sauce
  • 1 tbsp sugar
  • 3 green onion chopped
  • 1/2 to 1 cup water

Instructions
 

  • Cut and dice the cabbage into 1-1/2 inch pieces. Try to separate the cabbage layers. Rinse them well and place them in a large mixing bowl. Sprinkle sea salt over and toss well. Let them sit for 2 hour turning once or twice during the time.
  • Rinse the cabbage once and drain well. Set aside.
  • In a blender, combine garlic, ginger, anchovy sauce, cooked rice, and the 6 tablespoons of water. Puree them until very smooth.
  • In a large mixing bowl, combine Korean chili flakes, shrimp sauce, sugar, and the rice puree. Mix well. Add the cabbage and the green onion. Toss well to incorporate the seasoning to the cabbage.
  • Transfer the kimchi into an airtight container. Pour 1/2 to 1 cup of water into a mixing bowl and swirl around the collect the seasoning paste reside inside the bowl. Pour it back to the kimchi.
  • Cover the kimchi with the lid and let it sit on a counter for 1 day and then, store in the refrigerator for 3-4 more days for better fermentation.

Notes

*Instead of cooked rice, you can use the same amount of plain mashed potato.
Keyword green cabbage, green cabbage kimchi, kimchi, Korean anchovy sauce, Korean chili flakes
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Filed Under: Archives, Kimchi, Korean Recipes, Recipes Tagged With: Green Cabbage

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Comments

  1. bmint says

    July 24, 2015 at 12:17 am

    I’ve been meaning to make Kimchee for a while now but have been partly too lazy and also not very motivated since it is not prime season for napa cabbage right now. Serving chicken porridge without kimchee for dinner was quite scandalous for our family today. This is perfect! I can taste the flavor and the crunch in my mouth. Thank you!!

    Reply
  2. Jk says

    July 24, 2015 at 1:17 am

    Are the fishy sauces necessary?

    Reply
    • Holly says

      July 24, 2015 at 1:26 pm

      Yes or no. You can use shrimp sauce only if you don’t have the anchovy sauce. But adding the anchovy sauce makes it tastier.

      Reply
    • Myopnyn says

      November 27, 2020 at 2:23 am

      As a child of a Korean Mom, I could always taste fishy stuff in her kimchi. No it’s not necessary to put fish sauce or shrimp sauce in kimchi. Add a little extra salt or soy sauce, sweet rice gruel and a little bit of apple juice to enhance the fermentation process. A great way for vegetarians to enjoy kimchi. You’ll never miss the fishy taste and your kimchi will taste fantastic.

      Reply
    • Myopnyn says

      December 14, 2020 at 9:33 am

      I really don’t like the fishy taste or smell in kimchi. My Korean Mom made kimchi the same as vegetarian options. The recipes suggest replacing seafood sauce with the broth from boiled black mushrooms in kimchi. It adds depth to kimchi.

      Reply
  3. kitchenriffs says

    July 24, 2015 at 5:41 pm

    Adding rice is a nice trick. This really is an easy recipe — I have no excuse not to try it! Thanks!

    Reply
  4. aishaiftikhar says

    September 21, 2015 at 6:15 pm

    Thanks a bunch. Any substitute to shrimp sauce? as I could find anchovies sauce only.

    Reply
    • Holly says

      September 21, 2015 at 8:21 pm

      Just omit the shrimp sauce and increase the amount of anchovy sauce.

      Reply
  5. mayK says

    September 23, 2015 at 3:03 pm

    Finally a recipe of Kimchi with Green Cabbage:-))
    I have been thinking about using green cabbage since first time I read about Kimchi-recipes. The idea about making Kimchi with green cabbage is appealing, because it’s really healthy to eat the “green” one – and when you combine cabbage, spice and fermentation it’s a win-win situation. Think about spring time, when green cabbage is “lighter” both in consistency and taste, it would be perfect to make Kimchi.
    Thank you!

    Reply
  6. Naima says

    November 16, 2015 at 12:39 pm

    hi, is it too spicy? my problem is i can not digest chili what shoul i do?

    Reply
  7. Anita says

    April 8, 2016 at 4:44 pm

    I got tired of the MSG in the store so now I make my own. http://earthlychow.com/tired-kimchi-msg-make

    Reply
  8. Peggy says

    May 25, 2016 at 5:20 am

    Holly, thank you for this recipe!

    The Napa cabbage available to me is almost always old and sad so this recipe is very welcome. I used Cincalok for the shrimp sauce and Thai fish sauce (as advised on Maangchi’s site) to replace the Korean anchovy sauce. My kitchen is a bit cool at the moment and I t didn’t seem to have done much after one day, so I left it for an additional day, until it smelled right. I tasted it just now, before refrigerating. Very, very tasty! Beautifully seasoned with the perfect amount of heat,

    The last commercial kimchi I bought was not good, not well seasoned and too sweet, I ended up ‘hiding’ it in cooked dishes. Now that I have your recipe which successfully uses the kind of cabbage I am most likely to find, I never again have to buy disappointing commercial kimchi.

    I’m going to start another batch in a few days; so delicious I’m sure the first batch will ‘evaporate’ in the fridge:-). Again, thank you!

    Reply
    • Holly says

      May 25, 2016 at 4:44 pm

      Hi Peggy, it is great to hear that your kimchi turned out great. No more commercial kimchi, right? ^ ^
      Homemade is so much tastier and healthier compared to store bought. Hope you continue your journey with kimchi making. Thanks!

      Reply
  9. C. Lee says

    September 5, 2016 at 1:45 am

    Hi Holly,

    I tried making this today and it worked, plus it’s simple enough to make often. Thank you for sharing a really good recipe. Appreciate it!!

    I have 4 questions for you. Would this recipe also taste good if I 1) added raw oysters (Costco grade or from H mart) and if yes, how much should I add 2)added some slices of radish or carrots and how many cups worth would be a good amount?

    About the rice — 3)how about if I took out the white rice all together just to simplify and not use mixer? 4) If have to use rice…well, we never have leftover white rice bc we eat brown rice or a mix of white+brown rice. So If I do want to use rice can I use the white + brown rice mix instead ofjust white rice?

    I think this will be my main kimchi that I make again and again. I hope to hear from you soon!

    Carina

    Reply
    • Holly says

      September 5, 2016 at 8:07 am

      Hi Carina
      Fresh oyster will make kimchi tastier. However I have not tried with green cabbage, though. Koreans usually add the fresh seafood to Napa cabbage kimchi. I would definitely try with a small amount with green cabbage.

      You can omit the white rice. Instead, use cooked and mashed plain potato. I usually microwave a small piece of potato to cook. You will need a form of starch to make better tasting kimchi since the starch feeds good bacteria during the fermentation. Brown rice might make the color of kimchi darker and not so appealing, so I wouldn’t recommend.

      You can add radish and carrot to kimchi. Some adds cucumber slices, too, with green cabbage kimchi. For the amount, I would say, about 1 cupful each per a large head of green cabbage. It doesn’t have to be exact. You can add more or less depends on how much you like them.

      Hope all these tips help. Good luck!

      Reply
      • C. Lee says

        September 5, 2016 at 1:12 pm

        Thanks for getting right back to me on all my questions woth very helpful answers! Have a great week, Holly!

        Reply
  10. MC says

    September 24, 2016 at 10:28 pm

    How long can this recipe last in the fridge?

    Reply
    • Holly says

      September 26, 2016 at 8:58 pm

      I would say about 1 month. After that they might get mushy and become very potent.

      Reply
      • Jones Prasanna says

        March 16, 2017 at 4:53 am

        I cant get any type of fish sauce in my area instead can i use soya sauce alone?? waiting for your reply

        Reply
        • Holly says

          March 16, 2017 at 12:03 pm

          regular soy sauce will make kimchi very dark and brown. If you can find Korean soy sauce for soup (gook-ganjang), that would be the best alternative. Or you can just omit the the sauce make make kimchi fish sauce free. It will still ferment.

          Reply
  11. Chrvenka says

    January 2, 2017 at 3:36 pm

    Is sweet rice flour the same as “rice flour”. That’s all the label on mine says!

    Reply
    • Holly says

      January 13, 2017 at 10:57 pm

      If the package doesn’t specify “sweet rice flour”, it will be plain rice flour. You can use it for this recipe, but the stickiness is less.

      Reply
  12. ann says

    January 24, 2017 at 9:26 pm

    I cant find shrimp sauce anywhere..is fish sauce a substitute

    Reply
    • Holly says

      January 25, 2017 at 10:50 pm

      Yes. replace with fish sauce.

      Reply
  13. kevin says

    January 26, 2017 at 8:51 am

    does it have to be sea salt ? or will table salt do

    Reply
    • Holly says

      January 26, 2017 at 11:34 pm

      Table salt will be extremely salty. Sea salt has a good amount of mineral that boosts up the flavor of cabbage once salted. If you mus tuse the tabel salt, reduce the amount by half or a little more than half.

      Reply
  14. Fran says

    May 23, 2017 at 3:47 pm

    Hi Holly! Please tell me what kind of shrimp sause to buy and where! Is it like cocktail sause? Please let me know!

    Reply
    • Holly says

      May 23, 2017 at 4:09 pm

      Fran
      Shrimp sauce is fermented baby shrimps. You can find them in the refrigerator section in most Asian grocery stores that carries Korean grocery items. It is completely different than the shrimp cocktail sauce. Hope this helps.

      Reply
  15. Rudi Pittman says

    June 13, 2020 at 1:30 am

    Can some dehydrated potato flakes such as instant mashed potatoes be used with some water as a substitution for the rice? I have red boat fish sauce and assume thats the “anchovy sauce” you mention? The only “shrimp sauce” I know is a REALLY sweet/spicy one I normally dip my spring rolls in. Are these suitable? I just finished making several jars of saurkraut so want to try something different the next time the grocery store has some cabbage heads on clearance.

    Reply
    • Holly says

      June 13, 2020 at 2:55 pm

      Yes, you can use dried potato flakes instead of rice. If you don’t have the Korean style shrimp sauce, just omit it and increase the amount of your fish sauce. The sweet & spicy shrimp sauce is not suitable to make any kind of kimchi. Good luck with your kimchi making!

      Reply

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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