When considering the challenges of making kimchi from the perspective of someone living abroad, one major issue might be finding the right type of cabbage. Napa cabbage, traditionally used in kimchi, can be hard to source in some countries. This inspired me to experiment with cabbage that is widely available worldwide—common green cabbage. Here's how you can make kimchi using green cabbage, which might be a more accessible option for those living outside Korea.
Cabbage Kimchi
T = Tablespoon
t = teaspoon
Ingredients
1 cabbages (4kg)
Gochugaru
1 onions
2 green onions (optional)
200g of chives (optional)
200g of garlic (adjustable)
20g of ginger (optional)
100g Fish sauce
Sugar
Salt
MSG (secret ingredient)
Flour (any type is okay, I used all-purpose flour)
How to make
Seasoning (for 1 cabbage)
Blend 1 onions, 200g of garlic (adjustable), 20g of ginger (optional), 100g of water, 50g of sugar, 1 tablespoon of MSG, and 100g of fish sauce to make a *vegetable paste.
Mix 3 tablespoons of flour with 200g of water and microwave for 1 minute.
Take it out, stir, and microwave for another minute to make a *flour paste.
Cut the green onions into 1cm pieces and the chives into 3cm pieces.
Mix 200g of gochugaru with the vegetable paste, flour paste, green onions, and chives.
Adjust the taste with fish sauce if it’s too bland.
Recipe (for 1 cabbage)
Cut 1 cabbage into approximately 3cm x 3cm pieces.
Place the cut cabbage in a large bowl.
Add a 2/3 cups of salt.
Just like when making sauerkraut, knead it vigorously for 5 minutes.
Let it sit at room temperature for 1 hour
After 1 hour, rinse the cabbage 3 times with water.
If the cabbage is still too salty, soak it in water for 30 minutes to remove some of the saltiness.
Mix the seasoned cabbage with the seasoning.
Ferment at room temperature for 3-4 days, then store in the refrigerator (it’s recommended to store in a plastic bag and seal it at room temperature and transfer to a storage container after 3~4 days).
Tips:
When fermenting at room temperature for 3 days in an airtight container, make sure not to fill it up as it might explode due to the gas produced during fermentation (hence, a roomy plastic bag is recommended).
Score : 0/10
This experience is enough just for me