Korean🥬 Vegetables

Green Cabbage Kimchi

Name: Green Cabbage Kimchi
Total time: 50 min
Cuisine: Korean
Ingredients: 1 kg green cabbage; ½ cup coarse sea salt; 4 cups water; 5 cloves garlic; 4 g ginger; ¼ pieces onion; ½ piece red apple; 2 tbsp cold rice; 3 tbsp water; ½ cup Korean chili pepper flakes; 1 tbsp sugar; 4 tbsp fish sauce; 1 bunch green onions; 1 tbsp toasted sesame seeds

⏱ 50 min

An easy version of kimchi made with green cabbage instead of the traditional napa cabbage. Crisp, juicy, and flavorful with spicy, garlicky, and umami notes. Can be enjoyed fresh right away or fermented overnight at room temperature then refrigerated for a tangier flavor.

Adapted from a video by Aaron and Claire

The Easiest SMALL BATCH Kimchi Ever l Green Cabbage Kimchi

Watch on YouTube

Ingredients

green cabbage1 kg
coarse sea salt½ cup
waterfor salting the cabbage4 cups
garlic5 cloves
ginger4 g
onionfor kimchi paste¼ pieces
red apple½ piece
cold ricecold cooked rice, adds depth and aids fermentation2 tbsp
waterfor making the paste3 tbsp
Korean chili pepper flakes

Steps

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1
Cut 1 kilogram of green cabbage into bite-sized pieces. Remove the tough core, though you can slice it thinly if you want to use it.
2
Carefully separate the layers of leaves so they are not stuck together, ensuring even salt distribution throughout.
3
Rinse the cabbage thoroughly with cold water and drain well.
4
Return the cabbage to a bowl and sprinkle half a cup of coarse sea salt (or about a quarter cup if using kosher salt). Toss together until evenly coated.
5
Pour 4 cups of water over the cabbage and mix well. Let sit for about 30 minutes, tossing a few times during that period to ensure even salting.
6
While the cabbage rests, prepare the kimchi paste. Blend 5 garlic cloves, a small knob of ginger (about 4 grams), a quarter of an onion, half a red apple, 2 tablespoons of cold rice, and 3 tablespoons of water until smooth.
7
Transfer the blended mixture to another bowl, add half a cup of Korean chili pepper flakes, 1 tablespoon of sugar, and 4 tablespoons of fish sauce. Mix well.
8
After 30 minutes, check that the cabbage has become flexible and bendable. Rinse thoroughly with cold water to remove all the salt.
9
Place the cabbage in a colander and let it drain for about 10 minutes. Taste and rinse a few more times if it is extremely salty.
10
Transfer the drained cabbage to a clean bowl, making sure to thoroughly wash the salting bowl to remove any leftover salt residue.
11
Add the prepared kimchi paste to the cabbage and mix thoroughly until all the cabbage is well coated.
12
Add the chopped green onions and 1 tablespoon of toasted sesame seeds. Mix everything together well. Taste and add more salt or fish sauce if needed.
13
The kimchi can be served fresh right away or left at room temperature overnight, then refrigerated to develop a tangier fermented flavor, depending on your preference.

Green Cabbage Kimchi

Ingredients

Steps

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