Green Cabbage Kimchi

Ingredients

• 1/2 a whole headgreen cabbage
• 2 Tablespoonscoarse kosher salt
• 3–4 Tablespoonswater
• 1/2 a wholeonion
• 1/4 a whole (or 1/2 a Western pear)Korean pear
• 1.5 Tablespoonsminced garlic
• 1.5 Tablespoonssugar
• 5 Tablespoonsfish sauce
• 8 Tablespoonsgochugaru

Instructions

1. 1

   Cut the cabbage

   Cut the whole cabbage in half and use one half for this recipe. Cut that half into two pieces, remove the stems with a knife, then chop the cabbage into bite-sized pieces.

2. 2

   Wash the cabbage

   Put the chopped cabbage in a large container and rinse it thoroughly under the tap. Drain it in a strainer, leaving some droplets of water on the leaves.

3. 3

   Salt the cabbage

   Add 2 Tablespoons of kosher salt and toss well so it is evenly distributed. Pour 3–4 Tablespoons of water over the cabbage, toss once more and leave it to salt for 15–20 minutes.

4. 4

   Mix the paste

   While the cabbage rests, peel and grate 1/2 an onion and 1/4 of a Korean pear into a mixing bowl; a food processor can also be used. Add 1.5 Tablespoons minced garlic, 8 Tablespoons gochugaru, 5 Tablespoons fish sauce and 1.5 Tablespoons sugar, then mix thoroughly.

5. 5

   Rinse the cabbage

   After 15–20 minutes, rinse the cabbage thoroughly under running water to wash off the salt. The recipe suggests repeating the rinse 2–3 times; drain the cabbage in a strainer to remove excess water.

6. 6

   Coat with paste

   Dry the large container with a paper towel and return the cabbage to it. Add the kimchi paste a spoonful at a time, mixing as you go until the pieces are evenly coated and bright red.

7. 7

   Serve and store

   Serve with rice and other banchan. Put any remainder in an airtight container and eat it within 2 weeks.

What is green cabbage kimchi?

Kimchi is a Korean tradition of seasoning and preserving vegetables, with many regional and household versions. This recipe uses green cabbage in place of the more familiar napa cabbage, then coats it in a bold paste flavoured with chilli, fish sauce, garlic and fruit.

Small batches work well when you want a crisp, spicy side without preparing a whole large head of cabbage. Serve it alongside rice and other banchan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 5g protein, 37g carbs, 4g fat.

The cabbage, pear, onion and sugar supply most of the carbohydrates, while the gochugaru adds some as well. Fish sauce and the chilli paste contribute most of the sodium; protein and fat are relatively modest. Pair a portion with rice and a protein-rich main, and adjust the amount of kimchi to suit the rest of the meal.

The cabbage and salt

Cabbage: bite-sized pieces are easier to rinse, coat and eat than large wedges. Keep a little water clinging to the leaves after the first rinse so the salt can spread over them.

Salting: the 15–20 minute rest seasons and softens the cabbage. Rinse it thoroughly afterwards, as directed, to remove excess salt before adding the fish-sauce-based paste.

Building the kimchi paste

Pear and onion: grating them creates a moist base that helps the other ingredients cling to the cabbage. Korean pear is specified, but the recipe gives half a Western pear as an alternative.

Gochugaru: this Korean chilli powder supplies the characteristic colour and chilli flavour. Mix it thoroughly with the fish sauce, garlic and sugar before coating the cabbage.

Getting an even coating

Add gradually: spoon the paste onto the drained cabbage in batches rather than tipping it all in at once. Toss between additions so the paste reaches the pieces evenly.

Colour cue: the cabbage should look bright red and coated throughout. Drain it well after rinsing so excess water does not dilute the paste.

Timing and serving

The timed salting stage takes 15–20 minutes; the recipe does not give a total preparation time. Allow extra time for cutting, rinsing and draining the cabbage.

Serve the kimchi with rice and other banchan, as the recipe suggests. Its chilli, salt and savoury fish-sauce notes make it a lively side for a simple meal.

Keeping the leftovers

Transfer the remainder to an airtight container and eat it within 2 weeks, following the recipe's storage guidance. Keep it refrigerated and use a clean utensil when serving.

Recipe notes & tips

• Cut the cabbage into pieces of similar size so they salt and coat evenly.
• Leave some water droplets on the cabbage after its first rinse, as the method specifies.
• Grate the onion and pear finely so they blend smoothly into the paste.
• Rinse the cabbage well after salting, and let it drain before mixing in the paste.
• Add the paste in spoonfuls and toss between additions to avoid uneven seasoning.

Variations

• Use Western pear: substitute 1/2 a Western pear for the 1/4 Korean pear specified.
• Adjust the chilli: use less gochugaru for a milder paste, while keeping in mind that the result will be less vivid.
• Grate by hand: use a grater for the onion and pear if you do not have a food processor.
• Serve as a side: pair the kimchi with rice and other banchan, as suggested in the recipe.

Common mistakes to avoid

• Uneven salting: toss thoroughly so the coarse salt reaches all the cabbage pieces.
• Skipping the rinse: rinse the salted cabbage thoroughly to remove excess salt before coating it.
• Wet cabbage: let the rinsed pieces drain in a strainer so water does not thin the paste.
• Adding paste all at once: work in spoonfuls and mix between additions for an even coating.
• Large uneven pieces: cut bite-sized pieces of similar size so they are easier to coat and serve.

How to store

Store the remainder in an airtight container in the refrigerator and eat it within 2 weeks, as the recipe directs. Use a clean utensil when taking out portions.

Frequently asked questions