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Yangbaechu Kimchi (Green Cabbage Kimchi)
4.6 from 369 votes

Yangbaechu Kimchi (Green Cabbage Kimchi)

Yangbaechu Kimchi is a traditional Korean fermented side dish made from green cabbage coated in a spicy, garlicky red chili paste. The cabbage is salted and softened before being mixed thoroughly with a blend of gochugaru, salted shrimp, garlic, ginger, scallions, and a touch of sugar. The kimchi is then packed tightly to ferment overnight and develop its characteristic tangy, savory flavor and crunchy texture. This recipe captures the process of preparing home-style green cabbage kimchi with precise steps.

Prep Time
15 mins
Cook Time
5 mins
Salting
1 hr
Total Time
15 mins
Servings: 24
Course: Side Dish, Others
Cuisine: Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.
  4. Add the chopped scallions, the gochugaru mix, and 1 cup of water to the salted cabbage. 
  5. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix. 
  6. 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.