Yes you can, but you’d have to go through the same steps. You might as well make the whole cabbage. Kimchi lasts for a long time.

Hi there ! French girl here ! When I don’t have the opportunity to buy Korean radish, I use black radish at the grocery store. I don’t know if you have that kind in Finlande but I find it great as a replacement !

Today l am making the second batch….. I have just eaten the last bit from the first time l tried your wonderful recipe… it is soooo good! I was a bit lazy and did not grate the ginger and my vegetables were not chopped fine enough… but … after a few weeks it tasted amazing. Now l have taken much more care over the whole process….watched your video many times .. you are a great teacher. My wife is laughing at me..calls me the ‘Cabbage Boy’ ! I don’t mind.. one question… Korean Radish…so hard to find. Is there anything that might be a suitable substitute?
All the best to you and thanks so much for a great new taste experience .

As long as the white parts of the cabbage were salted (should be bendable – a little resistance is okay), it should be okay. You can make the stuffing a bit saltier if it wasn’t salted enough through brining.

Fantastic recipe… thanks so much!! Very clear instructions.
My Daughter discovered Kimchi when she lived in Japan.
I have always had stomach trouble … old rock and roll guy… too ,inch junk food! I started eating store bought kimchi 6 months ago… it really helps to get a healthy gut… then l looked for recipes as the stores over here in Finland do not have it on the shelves all the time… not a well known food. Today l make my first batch with your recipe… it is so good at the tasting stage. You are my new go to teacher!! Bless you and your loved ones.

Yes! Just use more fish sauce and/or salt to taste.