Yangbaechu Kimchi (Cabbage Kimchi)
양 배추 김치
uses Napa cabbage, or baechu 배추. This version uses the kind of cabbage that you find in grocery stores in the US. I don't know when Koreans started making kimchi using this type of regular round cabbage. It is called yangbaechu or "Western" cabbage because we consider the origin of the cabbage to be from the Western hemisphere. Another odd thing about its name - this type is sometimes also called Chinese-style kimchi, because for some reason Chinese-style Korean restaurants (the kind that serve jajangmyeon
) always serve this kind of kimchi, and not traditional kimchi.
Because this cabbage is thicker than regular Korean baechu, this type of kimchi is nice to have freshly made. It's also very simple to make - more than the regular Napa kimchi. However, this type of cabbage kimchi probably wouldn't be to use for other dishes that rely on traditional kimchi as an ingredient, like kimchi jjigae.
- 1 med size cabbage, about 4 - 1/2 lb
- 2 tbsp salt
- 3 tbsp Korean hot pepper powder (gochugaru 고추가루)
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2-3 stalks green onion (cut small)
- 2 tbsp clear fish sauce (myulchi jut guk)
- 1 tsp sugar
- Cut the cabbage into 4 parts, cut out the hard core. Then cut the quadrants into smaller square bite-sized pieces. Wash all of the pieces 2-3 times in a bucket of water.
- Drain, then sprinkle with dash of salt evenly all around, using about 2 tbsp of salt total. Let it sit for 1 hour of longer, tossing around a few times in between.
- Now add hot pepper powder (gochugaru) and mix well; then add garlic, ginger, green onion, fish sauce and sugar. Mix well and put in a jar; keep the jar inside the house for 2-3 days, then put in the refrigerator. You can eat it fresh after this or let it ferment some more; it depends on how ripe you want the kimchi to taste. Generally this kimchi tastes better fresh, I think.
Serving Size: 10
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Preparation Time: 30 minutes