Easy Green Cabbage Kimchi (Yangbaechu Kimchi)
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4.9
42 reviews
Excellent
Easy Green Cabbage Kimchi (Yangbaechu Kimchi)
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Green cabbage kimchi (yangbaechu kimchi) is an easy-to-make alternative to traditional napa cabbage kimchi. This quick recipe uses common green cabbage for a crisp, flavorful kimchi with a hint of natural sweetness.
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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 small onion diced
- 4 cloves garlic
- 1/2 inch piece ginger chopped
- 3 tbsp Korean anchovy sauce
- 2 tbsp cooked white rice see note*
- 4 fresh red chili diced, optional
- 7 tbsp Korean chili flakes (gochugaru)
- 1 tbsp sugar
- 3 green onion chopped
- 1/2 cup (120 ml) Extra water
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 kimchi paste, in a blender, combine onion, garlic, ginger, anchovy sauce, cooked rice. 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 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.
Notes
- *Instead of cooked rice, you can use the same amount of plain mashed potato.
Nutrition Information
Show Details
Calories
23kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1.2g
(2%)
Sodium
242mg
(10%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4.5IU
(0%)
Vitamin C
32mg
(36%)
Calcium
36mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1.2g | 2% |
| Sodium | 242mg | 10% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4.5IU | 0% |
| Vitamin C | 32mg | 36% |
| Calcium | 36mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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