Cabbage Kimchi (Yangbaechu Kimchi) Recipe

Here is the highly accurate and grammatically precise English translation of the cabbage (green cabbage) kimchi recipe.

🥬 Cabbage Kimchi (Yangbaechu Kimchi) Recipe

This Cabbage Kimchi features a delightfully sweet flavor and a signature crunchy texture that lasts much longer than regular napa cabbage. With a shorter salting time and a straightforward process, it is as quick and easy to whip up as a fresh salad-style kimchi (geotjeori).

🛒 Ingredients

Base Ingredients

• Green cabbage: 1 head (approx. 1 kg – 1.5 kg / 2.2 – 3.3 lbs)
• Garlic chives (or scallions): 1 handful
• Carrot: 1/3 (for color, optional)

For Salting

• Coarse sea salt: 1/2 cup
• Water: 1 cup

For the Seasoning Paste

• Gochugaru (Korean chili flakes): 1 cup
• Fish sauce (Anchovy or Sand lance): 5 tbsp
• Salted shrimp (Saeujeot): 1 tbsp (finely minced)
• Minced garlic: 2 tbsp
• Minced ginger: 1/2 tsp
• Plum syrup (Maesil-cheong): 3 tbsp (or substitute with 1.5 tbsp of sugar)
• Toasted sesame seeds: 2 tbsp

💡 Starch Paste (Optional): To add depth of flavor and help the seasoning adhere perfectly to the cabbage, adding a glutinous rice paste is highly recommended. Mix 1 tbsp of glutinous rice flour with 1/2 cup of water, simmer over low heat until thickened, and let it cool completely before mixing it into the seasoning. (If you want to skip this step, you can blend 2 tbsp of cooked white rice with the seasoning ingredients in a blender.)

👩‍🍳 Step-by-Step Instructions

1. Prepping and Salting the Cabbage

1. Remove the core from the cabbage and chop the leaves into bite-sized, rustic squares.
2. Rinse the chopped cabbage thoroughly in cold water 2 to 3 times, then drain lightly.
3. Place the cabbage in a large mixing bowl. Sprinkle 1 cup of water evenly over it, followed by 1/2 cup of coarse sea salt, layering it as you toss.
4. Let it salt for 40 minutes to 1 hour, tossing it once or twice throughout the process to ensure even salting.
   • It is perfectly salted when a thick piece bends flexibly without snapping.

2. Preparing the Vegetables and Seasoning Paste

1. While the cabbage is salting, cut the garlic chives (or scallions) into 4–5 cm (approx. 2-inch) lengths, and thinly julienne the carrot.
2. In a separate bowl, combine all the seasoning paste ingredients (Gochugaru, fish sauce, salted shrimp, garlic, ginger, plum syrup, and the cooled starch paste). Let it sit for a few minutes so the chili flakes can hydrate and develop a vibrant color.

3. Rinsing the Cabbage

1. Once salted, rinse the cabbage lightly 1 or 2 times in cold water to remove excess salt.
2. Transfer to a colander and let it drain completely for at least 20 to 30 minutes. (If too much moisture remains, the kimchi will become watery and bland, preventing the paste from sticking.)

4. Coating and Finishing

1. In a large mixing bowl, combine the well-drained cabbage with the prepared seasoning paste. Massage the paste firmly into the cabbage first to coat it with a rich, red color.
2. Once the cabbage is beautifully coated, add the garlic chives, carrot, and toasted sesame seeds. Toss gently this time to avoid bruising the greens and creating a grassy odor.
3. Taste the kimchi. Adjust to your preference by adding a splash of fish sauce for more saltiness, or a bit of plum syrup/sugar for sweetness.

📌 Pro Tips for Maximum Flavor

• Fermentation & Storage: Pack the finished cabbage kimchi into an airtight container. Leave it at room temperature for about half a day, then transfer it to the refrigerator. Eating it immediately offers a fresh, crunchy, salad-like experience, while letting it ferment yields a pleasantly tangy and sweet-and-sour gourmet kimchi.
• For Long-Term Storage: Cabbage naturally holds a high water content, which can release over time and create too much liquid in the container. If you plan to enjoy this batch over a longer period, the key is to drain the salted cabbage as thoroughly and completely as possible before mixing.