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~! Nappa 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 is a great substitution when the nappa 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.
Dice the cabbage into 1.5 to 2-inch pieces. Try to separate the cabbage layers. Rinse them well.
Sprinkle salt and toss well. Let them sit for 2 hours tossing once or twice halfway through.
They will get slightly wilted. Rinse once and drain well.
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 radish kimchi. You will need a very small amount but it makes a difference.
In a large mixing bowl, combine Korean chili flakes, shrimp sauce, sugar, and the rice puree. Mix into thin paste.
Add the cabbage, and some sliced green onions.
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.
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.
I had to taste my freshly made kimchi right away. Yum~! So good!
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!
~Holly
Green Cabbage Kimchi
Ingredients
- 1 large head about 3.5 lb green cabbage
- 4 tablespoons coarse sea salt
- 3 cloves garlic
- 1/2- inch piece ginger
- 3 tablespoons anchovy sauce
- 2 tablespoons cooked white rice short grain preferred *
- 6 tablespoons water
- 7 tablespoons Korean chili flakes
- 1 tablespoon shrimp sauce
- 1 tablespoon 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.
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!!
Are the fishy sauces necessary?
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.
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.
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.
Adding rice is a nice trick. This really is an easy recipe — I have no excuse not to try it! Thanks!
Thanks a bunch. Any substitute to shrimp sauce? as I could find anchovies sauce only.
Just omit the shrimp sauce and increase the amount of anchovy sauce.
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!
hi, is it too spicy? my problem is i can not digest chili what shoul i do?
I got tired of the MSG in the store so now I make my own. http://earthlychow.com/tired-kimchi-msg-make
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!
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!
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
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!
Thanks for getting right back to me on all my questions woth very helpful answers! Have a great week, Holly!
How long can this recipe last in the fridge?
I would say about 1 month. After that they might get mushy and become very potent.
I cant get any type of fish sauce in my area instead can i use soya sauce alone?? waiting for your reply
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.
Is sweet rice flour the same as “rice flour”. That’s all the label on mine says!
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.
I cant find shrimp sauce anywhere..is fish sauce a substitute
Yes. replace with fish sauce.
does it have to be sea salt ? or will table salt do
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.
Hi Holly! Please tell me what kind of shrimp sause to buy and where! Is it like cocktail sause? Please let me know!
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.
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.
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!