Green Cabbage Kimchi

by Asian Recipes At Home

This quick and easy green cabbage kimchi is spicy, crunchy, and delicious. It is made with a head of green round cabbage and an assortment of seasonings and spices that are blended to make the kimchi sauce. 

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This quick and easy green cabbage kimchi is spicy, crunchy and delicious.

Our green cabbage kimchi is a great alternative to the more traditional napa cabbage kimchi if you are needing a quick recipe, or if you are having a hard time finding napa cabbage. The crunch from green cabbage and its natural sweetness make for great-tasting kimchi. 

 

Key features and tips

One of the best parts about this kimchi recipe is that you don’t have to let the cabbage sit in salt for hours like you would a traditional napa cabbage kimchi. This is what makes this kimchi unique, a bit easier, and faster to make. Who doesn’t love a kimchi recipe that takes less time to make?! 

 

The only part of this recipe that will require a bit of extra time is soaking the dried chili peppers. Simply remove the seeds and place the dried peppers in about a cup of water for 6-8 hours. Luckily you don’t have to worry about turning the peppers over like you would salted cabbage though, so just soak the peppers and forget it until you’re ready to make the kimchi.

 

Why are we using rice flour (a starch) in the kimchi sauce? Starch is needed for the fermenting process of kimchi. In order for the good bacteria to grow, it needs a food source which is the starch. We prefer to use a sweet rice flour mixture as our source of starch. It’s so simple to make. Which you’ll notice below in our instructions!

 

A closeup shot of this quick and easy green cabbage kimchi.

Ingredients needed to make our green cabbage kimchi

 

How to make this quick and easy kimchi recipe

Step 1: Remove seeds and soak dried peppers

Remove or shake the seeds out of the dried peppers. Then soak the whole dried peppers in 1 cup of cold water, for about 6-8 hours. 

 

Step 2: Make the sweet rice flour mixture

Mix cold water with sweet rice flour in a small pot and mix well. Turn on the stovetop to medium-high and boil cold water and sweet rice flour mixture. Make sure to stir it constantly to ensure it does not burn. As soon as it begins to boil, turn off the stove, remove the pot from the burner, let it cool, and set it aside for later.

 

Step 3: Blend ingredients to make kimchi sauce

Put all of the ingredients to make the kimchi sauce in the blender: rehydrated whole chili peppers, red chili pepper powder (gochugaru), minced ginger root, minced garlic, salt, white sugar, salted/brined shrimp, fish sauce, and the cooled sweet rice flour mixture. Blend it well until smooth.

 

Step 4: Clean and cut green cabbage

Clean the cabbage well. Cut in half and remove the stem area. Cut into square bite-sized pieces (about 1 ½” sized square pieces). Place cut cabbage in a large bowl.

 

Step 5: Mix everything together well and enjoy!

Add the blended kimchi sauce into the large bowl with the cut cabbage and mix together well. 

Place finished cabbage kimchi into jars or food-safe containers. Make sure to push the cabbage kimchi down as much as possible to remove as much air from the jars as possible. Enjoy!

Using chopsticks to eat our green cabbage kimchi.

We hope you enjoy our easy green cabbage kimchi recipe!

 

Want more kimchi recipes?

 

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This quick and easy green cabbage kimchi is spicy, crunchy and delicious.

Green Cabbage Kimchi

Yield: 12 servings
Prep Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 20 minutes

This quick and easy green cabbage kimchi is spicy, crunchy, and delicious.

Ingredients

  • 1 whole head of green cabbage (about 3 lbs)
  • 1 cup whole dried chili peppers, remove the seeds
  • 1 Tbsp red chili pepper powder (gochugaru)
  • 2 tsp ginger root, minced
  • 1 Tbsp garlic, minced
  • 2 Tbsp salt
  • 2 Tbsp white sugar
  • 1 Tbsp salted/brined shrimp (saeujeot, 새우젓)
  • 1 Tbsp fish sauce
  • 1 cup green onion (1’’ length, chopped)
  • 1 Tbsp sweet rice flour
  • 2 cups water

Instructions

  1. Remove or shake the seeds out of the dried peppers. Then soak the whole dried peppers in 1 cup of cold water, for about 6-8 hours.
  2. Let's make the sweet rice flour mixture. Mix cold water with sweet rice flour in a small pot and mix well. Turn on the stovetop to medium-high and boil cold water and sweet rice flour mixture. Make sure to stir it constantly to ensure it does not burn. As soon as it begins to boil, turn off the stove, remove the pot from the burner, let it cool, and set it aside for later.
  3. Put all of the ingredients to make the kimchi sauce in the blender: rehydrated whole chili peppers, red chili pepper powder (gochugaru), minced ginger root, minced garlic, salt, white sugar, salted/brined shrimp, fish sauce, and the cooled sweet rice flour mixture. Blend it well until smooth.
  4. Clean the cabbage well. Cut in half and remove the stem area. Cut into square bite-sized pieces (about 1 ½” sized square pieces). Place cut cabbage in a large bowl.
  5. Add the blended kimchi sauce into the large bowl with the cut cabbage and mix together well.
  6. Place finished cabbage kimchi into jars or food-safe containers. Make sure to push the cabbage kimchi down as much as possible to remove as much air from the jars as possible. Enjoy!
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