Easy Green Cabbage Kimchi (Yangbaechu Kimchi)
Green cabbage kimchi (yangbaechu kimchi) is an easy-to-make alternative to traditional napa cabbage kimchi. This quick recipe uses common green cabbage for a crisp, flavorful kimchi with a hint of natural sweetness.
Ingredients
- 1 about 3.5 lb (1.5 kg) green cabbage
- 6 tbsp Korean coarse sea salt divided
- 2 cup (480 ml) water
- 1/2 - 1 cup (120 -240 mll) extra water for kimchi brine
Kimchi Seasoning Paste
- 1/2 small onion diced
- 4 cloves garlic
- 1/2 inch piece ginger chopped
- 3 tbsp Korean anchovy sauce
- 2 tbsp cooked white rice see note*
- 2 tbsp water
- 4 fresh red chili diced, optional
- 7 tbsp Korean chili flakes (gochugaru)
- 1 tbsp sugar
- 3 green onion chopped
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.
- Mix 4 tablespoons of salt with 2 cups of water until the salt dissolves. Pour it over the cabbage and toss well. Sprinkle the remaining salt on top, pressing down gently. Let the cabbage soak for 1 hour, turning it once halfway through.
- To make the kimchi paste, combine the onion, garlic, ginger, anchovy sauce, cooked rice, and about 2 tablespoons of water in a blender to help the blades run smoothly. Puree them until very smooth. Add the fresh chili and pulse a few times to finely process the chili but not pureed completely. Pour the mixture in a bowl and add the gochugaru (Korean chili flakes) and sugar; mix well.
- Once the cabbage is wilted, rinse it twice and drain well. Place it in a large mixing bowl, add the green onion and kimchi paste, and, wearing plastic kitchen gloves, toss everything together to coat the cabbage evenly with the seasoning.
- Transfer the kimchi to an airtight container. Pour the extra 1/2 to 1 cup of water into the kimchi mixing bowl, swirl it around to collect any remaining kimchi paste, and then pour it back over 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.
Video
Notes
*Instead of cooked rice, you can use the same amount of plain mashed potato.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1.2g | Sodium: 242mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4.5IU | Vitamin C: 32mg | Calcium: 36mg | Iron: 0.4mg