A Crunchy Alternative:
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!

Preparation Time: 30 minutes
Fermentation Time: 3–7 days

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:

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Serve:
   

• Enjoy fresh for a milder flavor or let it ferment longer for a stronger, tangier taste.