Yangbaechu Kimchi (Green Cabbage Kimchi)
Need some quick kimchi? Or can’t find napa cabbage where you are? Try this kimchi recipe made with a head of your normal green cabbage. It’s light, crunchy, and refreshing!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head green cabbage, 양배추 ((about 2.5 pounds))
- 4 tablespoons coarse sea salt (less if using table salt, about 3 tablespoons))
- 3 scallions (roughly chopped)
- 1/4 cup Korean red chili pepper flakes, gochugaru (고추가루) ((add 1 more tablespoon for spicier kimchi))
- 3 tablespoons salted shrimp, saeujeot (새우젓) (finely chopped, (or fish sauce))
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
Instructions
- 1
Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain.
- 2
Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water.
- 3
Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.
- 4
Add the chopped scallions, the gochugaru mix, and 1 cup of water to the salted cabbage.
- 5
Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix.
- 6
Place in an airtight container or a jar, pressing down hard to remove air pockets. Leave it out in room temperature for half a day or overnight. Then, refrigerate.