Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

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We love this beginner-friendly kimchi recipe! So, if you’ve been considering making your own kimchi, now is the perfect time to give it a go! Trust us, it’s easy, especially with our easy-to-follow recipe and helpful tips. What is Kimchi? If your kimchi shows signs of spoilage or you are for some reason worried that your kimchi has been compromised, it is advised to discard said kimchi and rather start a fresh batch. Conclusion Let’s look at what types of cabbage can substitute Napa cabbage in kimchi. Besides cabbage, kimchi can incorporate many types of vegetables. Read on to find out what other vegetables can be used in kimchi – and some good recipes I’ve found. What Type Of Cabbage Is Used For Kimchi? We still have much to learn about making different kimchi varieties, and we love to taste and explore other options. Our kimchi recipe below is a great entry point. It can also be adjusted to your preferred spice level, depending on how much gochugaru (red chili powder) you use. We’ve worked on this recipe with Chef Richard Hattaway. Try it soon. You are going to love it!

the cabbage and green onion in a large bowl (use two bowls if needed). Sprinkle the salt and toss well to combine. Cover with a clean dish towel, and let sit at room temperature until the cabbage is noticeably wilted, 1 to 2 hours. After 30 minutes, toss the cabbage to redistribute the salt. the kimchi into a 1-quart jar (if you have extra, use a second jar or a smaller 16-ounce jar). Carefully press down on the kimchi until the liquid (brine) covers the cabbage. If your jar is full, leave at least 1 inch of space between the kimchi and the lid. If you have one, place a fermentation weight on top and seal the jar. Green Cabbage Kimchi (Yangbaechu Kimchi) is simple and easy kimchi to make, especially if you are a beginner to kimchi-making. Korean cabbage Kimchi ( 양배추 김치 Yangbaechu Kimchi)

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Firm, crunchy vegetables work best in kimchi. Besides cabbage, kimchi recipes can also include radish, beet, cucumber, onion, scallions, eggplant, carrots, chili peppers, celery, bamboo shoots, and apples. You can substitute green cabbage for napa cabbage in kimchi and reduce the time needed to salt the cabbage. Napa cabbage needs 6-8 hours to absorb salt while the green cabbage only needs 1-2 hours until its had enough salt. Making Green Cabbage kimchi is also pretty easy so I think it is a great one to start with if you have never made Kimchi before. Green Cabbage Kimchi Recipe If you prefer crunchy kimchi, it is advised to use kimchi within three weeks. Kimchi is, however, still safe to eat beyond this point. Homemade Kimchi is safe to eat for about six months if stored in the fridge. Signs That Your Kimchi Has Gone Bad

Finally, taste the freshly mixed kimchi. It should taste very fresh but still pretty good. In my case, the cabbages were not salty enough (depending on the type of salt and cabbage, it comes out a little different each time) so I added extra fish sauce – 2 T. Unfortunately, Kimchi is not an exact science and you have to basically develop a feel for what it should taste like when it’s raw and then when it’s fully ripe and how you like the taste to be. Adjust yangnyum to taste. Incorporate Kimchi in fritters or pancakes . Add chopped Kimchi to your batter and fry as you would pumpkin fritters or the like. This recipe is an adaption of the one we use at my restaurant, Junjuu. Kimchi making may look daunting, but don’t worry, it’s really very straightforward. You’ll just need to have one or two very large bowls for the brining of the cabbage and a large container to ferment it in. Also, I highly recommend that you wear plastic or latex gloves while smearing the chilli paste onto the cabbage leaves. Otherwise, your hands will be tingling afterwards and the odour, while delicious, will linger on your skin. You can use any variety of cabbage to make Kimchi. You can shorten the salting process if not using Chinese cabbage as regular cabbage is less dense, requiring a shorter brine. Feel free to use leafy greens like Swiss chard or Bok choy in your kimchi.

Adam and Joanne's Tips

Radishes are great Napa cabbage substitutes. Radishes of all varieties have a satisfying crunchy texture with a sharp, crisp flavor. The Korean name for green cabbage, yangbaechu, actually means Western cabbage. Green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi. Put green cabbage kimchi in a container and let it ferment at room temperature for 2 days or in the refrigerator for few days. Refer to my No Crazy Kimchi post for more detailed info on fermentation.