Green cabbage kimchi is a great solution to replace your traditional cabbage kimchi. The crunchy sweetness of regular green cabbage makes a truly delicious kimchi.

Green Cabbage Kimchi is one of quick kimchi to make and easy for beginner.

If you like kimchi, but don’t have an access to napa cabbage, try using common green cabbage to make this green cabbage kimchi (yangbaechu kimchi, 양배추 김치) instead. It’s one of the easy and simple Korean kimchi recipes 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 – green cabbage kimchi! It turned out pretty well.

Need more cabbage recipes?

If you are looking for fantastic cabbage recipes, especially with green cabbage, try my 10-Minute Ramen Stir-Fry with Vegetables or Crunchy Cabbage Ramen Salad.

This green cabbage Kimchi in a blue bowl has a crisp texture and vibrant red color.

Those regular green cabbage you see in any grocery stores makes a great substitution when the napa cabbage is not available. Its crunchy sweetness make wonderful tasting kimchi. Besides, this green cabbage kimchi is whole lot simpler to make than the traditional cabbage kimchi.

How to make Green Cabbage Kimchi

Green cabbage is cut up with a knife to make kimchi.

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

Green cabbage pieces are sprinkled with salt in a bowl.

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

Salt brine green cabbage pieces are drained

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

A small amount of rice, garlic, anchovy sauce is combined in a mini blender.

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 paste made with sweet rice flour, or use plain mashed potato. You will see that in my radish kimchi recipe.

Kimchi seasoning paste is made in a large bowl.

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

Drained cabbage pieces and green onion are combined  in a mixing bowl.

Add the cabbage, and some sliced green onions.

Green cabbage and kimchi seasoning paste is hand tossed in a bowl.

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.

Pouring the extra water from the kimchi mixing bowl into the freshly made kimchi.

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.

A piece of green cabbage kimchi is placed on top of a spoonful of rice.

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

Kimchi Storage and Fermentation

Green cabbage kimchi is stored in an air-tight glass container for fermentation.

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!

Green Cabbage Kimchi thumbnail

Easy Green Cabbage Kimchi Recipe

Green cabbage kimchi is a great solution to replace your traditional cabbage kimchi. The crunchy sweetness of regular green cabbage makes a truly delicious kimchi.
5 from 5 ratings

Ingredients

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.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.