Comments on: Yangbaechu Kimchi (Green Cabbage Kimchi)

By: Hyosun

Hyosun — Sun, 09 Jun 2024 01:53:14 +0000

In reply to Cheryl Halfhill. Sounds great! Nothing is better than the veggies from your own garden. Enjoy lots of kimchi!

By: Cheryl Halfhill

Cheryl Halfhill — Wed, 05 Jun 2024 20:02:16 +0000

I’ve been making kimchee for a long time using nappa cabbage, cucumbers, or daikon radish. I grow my own green cabbage and always wanted to try making kimchee with it. The cabbage will be ready to harvest in a couple weeks and I’ll be making a lot of kimchee because I have many friends and family members that like it too. We also grow onions and garlic so it will be fresh from the garden!

By: Hyosun

Hyosun — Wed, 17 Apr 2024 21:57:01 +0000

In reply to Barbara. Great to hear that! Thanks!

By: Barbara

Barbara — Tue, 16 Apr 2024 10:32:16 +0000

One of the best kimchi I‘ve ever tried. Thanks for sharing. All the Best from Nuremberg/Germany.

By: RobertB

RobertB — Mon, 18 Dec 2023 02:59:38 +0000

I make sauerkraut and was wondering if the same process (but chopped into larger pieces) would work for kimchi. Instead of salting, rinsing, and draining the cabbage (as must be done with Napa cabbage because it has so much water), add 1.5 to 2% by weight salt to the vegetables and then pack into jars. Or for kimchi, maybe 1% to 1.5% salt because of the salt in the fish sauce. I may have to give it a try…
I can find gochugaru at my local Asian markets, but it’s all product of China instead of Korea. Is it still the right stuff? It has the right bright color and is available in coarse grind.
For those looking for a vegetarian alternative to fish sauce, I think MSG should work but I have no idea how much to use — but if you try it don’t use much.

By: Mihai

Mihai — Sun, 20 Aug 2023 17:30:27 +0000

Hi Hyosun,

Both Korean cabbage kimchi and green cabbage kimchi have now become a staple in our kitchen, in no small part thanks to you. We almost never run out, as we are making a new batch well before the previous one gets finished.
We always wondered about red cabbage kimchi but we were never adventurous enough to try and make it. Have you ever made red cabbage kimchi? If not, would you have any advice for us on how to make it? I would imagine something must be done slightly different as red cabbage is significantly tougher than green round cabbage. Maybe keep it in salty water for a longer time? Or any other advice?
Thanks a lot in advance for any pointers.

By: Hyosun

Hyosun — Sun, 13 Aug 2023 16:57:17 +0000

In reply to Joshua M..

hmmm this is very strange. There are no ingredients in this recipe that would cause those. Can you tell me what types of salt, gochugaru and saeujeot you used? How long has it been since it was made? Also send me a photo to koreanbapsang@gmail.com. It’s hard for me to tell what’s going on without more info.

By: Joshua M.

Joshua M. — Sun, 13 Aug 2023 01:31:46 +0000

So I used your recipe, and did everything. But I seem to have two issues with how it turned out. (I am asking so that later I can potentially make it correctly) firstly there was significant amounts of discoloration instead of the white with the red tone, there was also a brown, so I’m assuming it’s from the cabbage and the chili making it brown. But it also never fermented. Was it the container I used? Is there a way I can salvage what I have?

By: Sophia

Sophia — Thu, 21 Jul 2022 18:40:32 +0000

This recipe works great thanks! We have a farm and grow our own veggies and I always have too much to use right away even with selling some at the market
I love kimchi and a lot of other Korean food, you have great recipes!
I have used Nappa and regular cabbage and also Chinese cabbage and it worked for all of them . Used fish sauce in it and added some shredded carrots and a black radish

By: Mari

Mari — Thu, 21 Apr 2022 09:21:29 +0000

In reply to Luna Woo.

Uh it’s her recipe and her recommendation. She’s definitely in her right as a Korean cook to say cayenne pepper won’t turn out similar to what she does. Of course one can substitute but as the author she can say no if she thinks it’s too different. We’re guests here, best to be polite and not explain kimchi to an authority in Korean cuisine.

Glad your chili cabbage pickle turned out but that’s not kimchi.