Yangbaechu Kimchi (Green Cabbage Kimchi)

Name: Yangbaechu Kimchi (Green Cabbage Kimchi)
Prep time: 15 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 head green cabbage, 양배추 ((about 2.5 pounds)); 4 tablespoons coarse sea salt (less if using table salt, about 3 tablespoons)); 3 scallions (roughly chopped); 1/4 cup Korean red chili pepper flakes, gochugaru (고추가루) ((add 1 more tablespoon for spicier kimchi)); 3 tablespoons salted shrimp, saeujeot (새우젓) (finely chopped, (or fish sauce)); 1 tablespoon sugar; 1 tablespoon minced garlic; 1/2 teaspoon grated ginger

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 24

Cost: $0.41 /serving

Author : Hyosun

Yangbaechu Kimchi (Green Cabbage Kimchi)

Ingredients

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1 head green cabbage, 양배추 ((about 2.5 pounds))4 tablespoons coarse sea salt (less if using table salt, about 3 tablespoons))3 scallions (roughly chopped)1/4 cup Korean red chili pepper flakes, gochugaru (고추가루) ((add 1 more tablespoon for spicier kimchi))3 tablespoons salted shrimp, saeujeot (새우젓) (finely chopped, (or fish sauce))1 tablespoon sugar1 tablespoon minced garlic1/2 teaspoon grated ginger

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Instructions

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Step 1

Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain.

Step 2

Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water.

Step 3

Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.

Step 4

Add the chopped scallions, the gochugaru mix, and 1 cup of water to the salted cabbage.

Step 5

Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix.

Step 6

Place in an airtight container or a jar, pressing down hard to remove air pockets. Leave it out in room temperature for half a day or overnight. Then, refrigerate.