Green Cabbage Kimchi (Yangbaechu Kimchi)

Green Cabbage Kimchi (Yangbaechu Kimchi)

Green cabbage kimchi (yangbaechu kimchi) is a quick, easy alternative to traditional napa kimchi. Using everyday green cabbage, it turns crisp, refreshing, and naturally sweet in every bite.

Course Kimchi, Side Dish

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword cabbage kimchi, easy kimchi recipe, green cabbage kimchi, homemade kimchi, kimchi for beginners, kimchi without napa cabbage, yangbaechu kimchi

Prep Time 15

Soaking time 1

Servings

Calories 23

Author Hyegyoung K. Ford

Ingredients

Main 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 (40–50 g) small onion diced
4 cloves garlic
1/2 inch (10–12 g) piece ginger chopped
3 tbsp (45 ml) Korean anchovy sauce
2 tbsp (30 g) cooked white rice see note*
2 tbsp (30 ml) water
4 fresh red chili diced, optional
7 tbsp (42–50 g) Korean chili flakes (gochugaru)
1 tbsp (12 g) sugar
3 (45–60 g) 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