Mom reserves cabbage kimchee for those days when we’re totally out of kimchee and she doesn’t want to spend a lot of time making it. This particular kimchee recipe uses the common green cabbage that you can find at any grocery and is super quick and easy to make.
Because this recipe uses the common cabbage, which is already pretty dry and crunchy as is, the salting process is very short. In just 15 minutes, the salt will soften the cabbage enough for you to start mixing in the other ingredients. Roughly chop up a couple heads of cabbage, carrots, green onion and garlic and you’re pretty much done! While you can eat this right away, Mom recommends letting the flavors soak in for at least a day. Any kimchee becomes flavorful the more you allow the fermentation process to continue.
Mom originally got this idea of making quick green cabbage kimchee from Maangchi on Youtube. If you love Korean food, give her channel a look!
Aloha with love,
- 2 heads green cabbage
- ½ c kosher salt
- 1 c water
- 3 small carrots
- 1 c chopped green onions
- 5 cloves garlic
- ½ c Korean chili pepper flakes Gochugaru.
- 2 tbsp raw sugar
- ½ c fish sauce
- Cut out cores of the green cabbage and roughly chop into 1-inch pieces. Separate the layers into a large bowl. Add salt and water. With your hands, mix and separate the cabbage layers for about 1 minute. Leave on the side for 15 minutes, mixing every 5 minutes.
- White waiting for the salt to work its magic on the green cabbage, slice the carrots and chop the green onions and garlic.
- Rinse the green cabbage with running water twice. Place in a colander to drain for 5 minutes.
- In a large mixing bowl, add the green cabbage, carrots, green onions, garlic, Korean red chili pepper flakes, raw sugar, and fish sauce. Mix with your hands until everything is fully incorporated. Transfer the kimchee to a large container and push down to force the air out. You want as little air as possible throughout the kimchee.
- You can eat this right away, but it’s best to let it sit in the fridge for at least one day to allow the flavors to soak in.
- Use clean utensils to take out the kimchee from the container. Dirty utensils will make the kimchee spoil faster (especially oily utensils).
- The cabbage cores can be thinly sliced and added to soups as they will soften up nicely and add good flavor.