The moment you crack open a jar of homemade Green Cabbage Kimchi, the vibrant colors and spicy aroma transport you to the bustling streets of Korea. This recipe not only captures the essence of traditional kimchi but also takes about two hours to prepare (including sitting time). With the right balance of flavor and crunch, you’ll find it’s directly linked to the quality of your ingredients and the care you take when mixing.
This recipe is perfect for anyone looking to explore the world of fermented foods or brighten up their meals with a tangy twist. It’s great for make-ahead meal prep and can be stored in the fridge for weeks, allowing flavors to deepen over time.
Why You’ll Love This Recipe
- Ferments beautifully, developing a complex flavor profile.
- The texture remains crunchy even after fermentation.
- Versatile as a side dish or ingredient in other recipes.
- Simple preparation with easily sourced ingredients.
What You’ll Need
Gather your ingredients before you begin:
For the Cabbage
- 1 green cabbage (approx. 2 lb / 907.18 g)
- 4 Tbsp sea salt (Trader Joe’s)
- 3 cups water
For the Yangnyum (Seasoning)
- 2 oz garlic (peeled)
- ½ onion
- 2 fresh red chili pepper
- ½ tsp fresh ginger (chopped)
- 4 Tbsp fish sauce (add 2 more Tbsp if not salty enough)
- 1 Tbsp sugar
- 2 Tbsp dried red chili powder (adjust to taste)
For Additional Ingredients
- 2-3 green onions
- 3 oz Korean (Chinese) chives (optional)
Note: Adjust salt and chili powder according to taste.
Substitutions & Swaps
- Sea salt – kosher salt works well.
- Fish sauce – substitute with soy sauce for vegetarian version.
- Korean chives – use regular chives if unavailable.
- Dried red chili powder – cayenne pepper can be a substitute.
How to Make It
Begin your kimchi-making journey with these simple steps:
Cut Cabbage
Cut the cabbage into halves and remove the core. Then, cut it into square pieces, about 1 to 1.5 inches wide.
Rinse Cabbage
Rinse the cabbage thoroughly and drain it.
Salt Cabbage
In a large bowl, mix 3 cups of water with 3 tablespoons of sea salt. Add half the cabbage to this salt water and sprinkle 1 tablespoon of sea salt on top. Toss in the remaining cabbage.
Let Sit
Allow the cabbage to sit in the salt water for about 1 hour, tossing it 2-3 times to ensure even salting.
Prepare Yangnyum
While the cabbage is resting, finely chop the garlic, onion, red pepper, and ginger. If using a blender, add 4 tablespoons of fish sauce for better consistency.
Mix Yangnyum
Avoid over-processing the ingredients; stop when you can still see each piece. Add 1 tablespoon of sugar and 2 tablespoons of dried red chili powder. Mix well and taste. Adjust seasoning according to your preference.
Clean Green Onions and Chives
Wash and cut the green onions and chives into 2-inch pieces. Set them aside.
Check Cabbage
After 1 hour, check if the cabbage has softened enough to bend easily. Rinse and drain the cabbage again.
Combine Ingredients
In a large bowl, combine the cabbage, yangnyum, green onions, and chives.
Mix Well
Wear plastic gloves to protect your hands from odor and mix everything well, being careful not to damage the vegetables.
Taste and Adjust
Taste the freshly mixed kimchi; it should be pleasantly fresh with good flavor balance. Adjust seasoning and add extra fish sauce if needed.
Ferment
Transfer the mixture into a container, allowing it to ferment at room temperature for 2 days or in the fridge for several days.
How to Store It
Fridge: store for up to 3 weeks in an airtight container.
Freezer: no, fermentation will not work well.
Reheat: not applicable, serve cold or at room temperature.
Tips for Best Results
- Use fresh ingredients for the best flavor.
- Adjust the chili powder to suit your spice preference.
- Make sure the cabbage is well-salted for proper fermentation.
- Mix gently to maintain the crispness of the vegetables.
Serving Suggestions
- Enjoy it as a side dish with rice.
- Incorporate it into grilled meats or tacos for a zing.
- Use it in salads or wraps for added crunch and flavor.
Leave a Comment