When chinese cabbage cabbages are not in their prime season during the warmly months, green cabbages ( called yangbaechu in Korean, 양배추 ) come in handy for making kimchi. Great for kimchi beginners, this yangbaechu kimchi recipe is a good alternative if you can ’ metric ton find chinese cabbage cabbages at your local anesthetic groceries or need a agile kimchi .
The korean name for green pilfer, yangbaechu, actually means western cabbage. green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi .
This recipe was primitively posted in July 2011. I ’ ve updated it here with newfangled photos, more information, and an improved recipe.
Unlike chinese cabbage pilfer ( baechu, 배추 ), you don ’ t need to salt green pilfer for very long. All you need is about an hour or two to soften the boodle and bring out the flavors. The salt time varies depending on the cabbage and the salt .
Salting the green cabbage
Koreans use coarse sea salt ( aka Korean brine salt ) for salting vegetables to make kimchi. It ’ south natural salt with a coarse texture that was minimally processed. however, if korean ocean salt is unavailable, use your normal kitchen strategic arms limitation talks. If using all right salt, you ’ ll want to use less than what ’ second called for in the recipe .
Yangbaechu kimchi seasonings
While korean red chili pepper powderize ( gochugaru, 고추가루 ) is indispensable for authentic kimchi, this yangbaechu kimchi is a good kimchi for you to experiment with other types of chili pepper powder available to you. Some readers have reported a success with their substitution. besides, if your chili pepper powder is extremely hot, puree some bolshevik bell pepper ( or mild fresh red chili peppers ) with a little bit of water and mix it with your chili pepper powderize. It ’ ll give the kimchi a bite more red color and relish .
For a lusciously savory spirit, I used salted shrimp ( saeujeot, 새우젓 ) in this recipe. Use fish sauce alternatively if preferred. For vegan kimchi, Korean soup soy sauce ( guk ganjang, 국간장 ) is a beneficial utility. many years ago while visiting my son who was in Berlin, Germany, at the time, I made this kimchi without any of these ingredients, and it was hush very beneficial !
Yangbaechu kimchi is one of my mother ’ s front-runner summer kimchi varieties, so we grew up eating it a lot. She would tell me not to use a draw of seasoning because this kimchi should be light and review. however, feel rid to increase the amount of gochugaru or salted shrimp ( or fish sauce ) to season the kimchi a bit stronger if preferred .
How to store yangbaechu kimchi
Keep the kimchi out at room temperature for a few hours or nightlong before storing it in the electric refrigerator. You can start eating yangbaechu kimchi right away, but it ’ ll smack better over a couple of weeks in the electric refrigerator. Because it ’ sulfur lightly seasoned, it ’ sulfur better consumed within 3 to 4 weeks .
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Yangbaechu Kimchi (Green Cabbage Kimchi)
4.15
from
107
votes
Prep Time:
15
minutes
Cook Time:
5
minutes
Salting:
1
hour
Total Time:
15
minutes
Servings:
24
Print Recipe
Ingredients
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1
Read more: Kimchi soup (Kimchi-guk)
headway green cabbage, 양배추 ( about 2.5 pounds )
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4 tablespoons coarse ocean salt less if using postpone salt, approximately 3 tablespoons )
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3 scallions approximately chopped
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1/4 cup korean bolshevik chili pepper flakes, gochugaru ( 고추가루 ) ( add 1 more tablespoon for spicier kimchi )
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3 tablespoons salted shrimp, saeujeot ( 새우젓 ) finely chopped, ( or fish sauce )
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1 tablespoon carbohydrate
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1 tablespoon minced garlic
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1/2 teaspoon grated ginger
Instructions
- Remove tough out leaves of the cabbage if any. Cut the cabbage heading into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces ( about 2-inch squares ). Rinse the pilfer and drain .
- place the boodle 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 salt cabbage once, and drain to remove excess water .
- Mix the chili pepper flakes ( gochugaru ), saeujeot, carbohydrate, garlic, and ginger with 1/2 cup of body of water .
- Add the chop scallions, the gochugaru mix, and 1 cup of water to the salted cabbage .
- Using a kitchen boxing glove, blend everything well by hand until the pilfer pieces are well coated with the gochugaru shuffle .
- locate in an airtight container or a clash, pressing down hard to remove vent pockets. Leave it out in room temperature for half a day or overnight. then, refrigerate .
Notes
This recipe was originally posted in July 2011. I’ve updated it here with new photos, more information and an improved recipe.
Read more: Kimchi soup (Kimchi-guk)
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