Yangbaechu Kimchi (Green Cabbage Kimchi)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 mins
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Salting
1 hr
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Total Time
15 mins
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Servings
24
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Cuisine
Vegetarian
Yangbaechu Kimchi (Green Cabbage Kimchi)
Description
Yangbaechu Kimchi (Green Cabbage Kimchi) starts with a fresh head of green cabbage trimmed and cut into bite-sized pieces. The cabbage is salted and soaked to soften it and draw out moisture, ensuring the leaves will absorb the spicy seasoning well. A mixture of Korean red chili pepper flakes (gochugaru), salted shrimp (or fish sauce), garlic, ginger, scallions, and sugar is prepared with water, forming a thick, flavorful paste.
After rinsing and draining, the cabbage is combined with the chili paste by hand using gloves to ensure even coating without bruising. The kimchi is then packed into an airtight container and left to ferment at room temperature overnight or for about half a day. This fermentation develops the classic tangy and slightly spicy flavors, while the texture remains crisp and fresh.
This kimchi is a staple accompaniment in Korean cuisine, adding acidity, spice, and depth to many meals. It can be served with rice, soups, or grilled meats, providing a refreshing contrast. The recipe allows adjusting spiciness by increasing the gochugaru amount according to preference.
Originally posted in July 2011, the recipe has been updated with improved instructions and photos to help home cooks achieve traditional homemade kimchi successfully.
Ingredients
- 1 green cabbage about 2.5 pounds, head, 양배추
- 4 tablespoons sea salt less if using table salt, about 3 tablespoons, coarse
- 3 scallions roughly chopped
- 1/4 cup gochugaru add 1 more tablespoon for spicier kimchi, Korean red chili pepper flakes, 고추가루
- 3 tablespoons salted shrimp finely chopped, (or fish sauce, saeujeot (새우젓
- 1 tablespoon sugar
- 1 tablespoon garlic minced
- 1/2 teaspoon ginger grated
Instructions
- 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.
- 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.
- Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.
- Add the chopped scallions, the gochugaru mix, and 1 cup of water to the salted cabbage.
- Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix.
- 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.
Notes
- The spiciness of the kimchi can be adjusted by adding more or less gochugaru to suit your taste.
- Use kitchen gloves when mixing the chili paste to protect your hands and ensure even coating.
- After packing the kimchi into a container, pressing firmly helps remove air pockets which promote even fermentation.
- Ferment at room temperature overnight or for about half a day before refrigerating for best flavor development.
- The salted shrimp can be replaced with fish sauce if desired, but it contributes to the traditional flavor.
User Reviews
Overall Rating
4.6
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