Quick Summer Kimchi? Try this GREEN CABBAGE KIMCHI recipe!

 

Crunchy and Refreshing Green Cabbage Kimchi

Hello, everyone! How are you doing these days? What kind of food do you cook these days? Recently, someone watched my kimchi YouTube video and asked me if I could make kimchi with green cabbage. I remember that one of the restaurants I visited gave me cabbage kimchi as a side dish instead of regular kimchi when I lived in North Carolina. The cabbage kimchi was very delicious, too. So today, I'm going to introduce cabbage kimchi, which is very delicious and easy to make. It’s especially refreshing to eat in the summer and a great new way to change the way you eat kimchi. Let's make it together!

Green Cabbage Kimchi

How to make it

Ingredients: 1 cabbage (3lbs.), 1 onion, half an apple, 8 cloves of garlic, a bit of ginger, 6 scallions, 1/2C red pepper powder, 1/2C fish sauce, 1C Korean coarse sea salt or kitchen salt

Step 1: Brining Cabbage

Cut the cabbage in half and cut it in half again. Remove the core with a knife. Cut it into 2-inch squares and cut it into bite-sized pieces. 

Put sliced cabbage in a large container. Remove the layers that are attached to each other one by one. 

Pour 2 liters of water into a large bowl. Add about 1 cup of coarse sea salt. Stir well to dissolve the salt. 

Pour salt water into the cabbage. Mix it well. Place something heavy on top of the cabbage so that it can be brined well. And let it brine for about 2 hours. 1 hour later, turn the cabbage over. 2 hours later,  wash the well-brined cabbage twice in water. 

Then drain in a colander.

Step 2: Making Kimchi Seasoning

Cut the onion in half and cut it thinly. Cut the root part of the scallions in half. Cut it into appropriate sizes. I'm going to use it to mix the sauce later. 

Cut the other half of the onion and apple into small sizes and put them in the blender. 

Put 8 cloves of garlic, a bit of ginger, and 1 cup of water. Grind it finely. 

Pour the ground ingredients into the bowl. Pour half a cup of red pepper powder, half a cup of fish sauce, add 2 tablespoons honey or sugar. Mix it well. Kimchi seasoning is ready. All you have to do is add the cabbage and mix it.

Step 3: Mixing Kimchi

Place the drained cabbage in a large bowl. 

Add the seasoning that you made, chopped onions, and scallions. Mix the sauce to season well. 

At this stage, if it's a little bland, add salt or fish sauce to season it to your preference. Put the kimchi in a container. And cover the lid.

 In the summer, you can eat it right away or leave it in room temperature for half a day and then put it in the fridge. Healthy and delicious cabbage kimchi is done!

Do you live in a place where it's hard to get napa cabbages? Or are you starting to get sick of kimchi? Then why don't you try making cabbage kimchi, which is simple and quick to make? I will see you next time! Bye bye!

Ingredients

• 1 cabbage (3lbs.)
• 1 onion
• half an apple
• 8 cloves of garlic
• a bit of ginger
• 6 scallions
• 1/2C red pepper powder
• 1/2C fish sauce
• 1C Korean coarse sea salt or kitchen salt

 Instructions

• 1. Cut the cabbage in half and cut it in half again. Remove the core. Cut it into bite-sized pieces. Put sliced cabbage in a large container. Pour 2 liters of water into a large bowl and add about 1 cup of Korean coarse sea salt. Stir well to dissolve the salt. Pour salt water into the cabbage. Mix it well. Let it brine for about 2 hours. Wash the well-brined cabbage twice in water. Then drain in a colander.
• 2. Put the sliced onion and apple in the blender. Put 8 cloves of garlic, a bit of ginger, and 1 cup of water. Grind it finely. Pour the ground ingredients into the bowl. Pour half a cup of red pepper powder, half a cup of fish sauce, and 2 tablespoons honey or sugar. Mix it well.
• 3. Place the drained cabbage in a large bowl. Add the seasoning, chopped onions and scallions. Mix the sauce to season well.

Notes

• If you don't have Korean coarse sea salt, just use regular kitchen salt. When you use your kitchen salt, use a little smaller amount than coarse sea salt because it's saltier than coarse sea salt.
• Benefits of Cabbage: It is healthy weight loss food, gastric ulcer treatment, and skin care. It has also anticancer ingredients and removes toxins in the body.
• You don't have to put flour paste for the light summer kimchi. It is better to eat cabbage kimchi when it’s fresh rather than leaving it for a long time.

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