Green Cabbage Kimchi
Category: recipe; cabbage recipes
Spicy & Tangy Green Cabbage Kimchi
This kimchi recipe uses green cabbage instead of traditional Napa cabbage, offering a unique texture while maintaining the bold, spicy, and tangy flavors of the classic dish. It's an affordable and delicious option for kimchi lovers!
Prep Time: 30 minutes
Fermentation Time: 3–7 days
Total Time: 3–7 days
Servings: 4
Ingredients:
For the Cabbage:
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1/4 cup sea salt (non-iodized)
- 4 cups water
For the Kimchi Paste:
- 1/4 cup Korean red pepper flakes (gochugaru)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp fish sauce or soy sauce (for a vegetarian option)
- 1 tbsp sugar (optional)
- 1–2 tbsp water (to adjust paste consistency)
Additional Vegetables:
- 1 small carrot, julienned
- 4 green onions, chopped
Instructions
- Salt the Cabbage:
- Place the chopped green cabbage in a large bowl.
- Dissolve the sea salt in water and pour it over the cabbage. Toss to coat evenly.
- Let the cabbage sit for 1–2 hours, tossing every 30 minutes. It will soften and release water.
- Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.
- Prepare the Kimchi Paste:
- In a small bowl, mix the gochugaru, garlic, ginger, fish sauce (or soy sauce), sugar (if using), and water to form a thick paste.
- Combine Ingredients:
- In a large mixing bowl, combine the drained cabbage, carrot, and green onions.
- Add the kimchi paste.
- Use gloved hands to mix thoroughly, ensuring all the cabbage pieces are well coated with the paste.
- Pack into Jars:
- Pack the mixture tightly into a clean glass jar or fermentation container.
- Press down to eliminate air pockets.
- Leave about 1 inch of space at the top for fermentation expansion.
- Fermentation Process:
- Cover the jar loosely and leave it at room temperature for 1–2 days.
- Open the jar daily to release gas buildup.
- Taste the kimchi after 2 days. Once it reaches your desired level of tanginess, seal the jar tightly and store it in the refrigerator to slow fermentation.
- Serve:
- Enjoy fresh for a milder flavor or let it ferment longer for a stronger, tangier taste.
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