the chili and spice paste into the drained cabbage. Consider using gloves for this step. Continue to massage the paste into the cabbage until all of the cabbage is thoroughly coated. Kimchi is a perfect companion to rice. You can stir some finely chopped Kimchi into steamed rice or add right at the end of making fried rice. James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.

Kimchi pairs really well with eggs. Try Kimchi in an omelet or stir into scrambled eggs just before they set. Napa cabbage comes from the Beijing region in China. Napa cabbage is widely used in East Asian cuisine. We have been cultivating Napa cabbage in the western world since the 20 th century.See the recipe for green cabbage kimchi – yangbaechu kimchi recipe. Differences Between Napa Cabbage And Green Cabbage Cut and salt the cabbage. This kills any bad bacteria and helps to draw out excess water from the cabbage. Then, after allowing the cabbage to sit with salt, we rinse and drain it until it’s mostly dry. Kimchi, also spelled kimchee, is a beloved Korean dish made from fermented vegetables. The most common variety of kimchi is prepared using napa cabbage (baechu). It is traditionally served as banchan (side dishes accompanying a meal). Kimchi is also used in kimchi fried rice, stews, dumplings, savory pancakes, and noodles. I also add it to sandwiches, wraps, and salad bowls and currently, my favorite way to enjoy kimchi is with scrambled eggs! How to Make Kimchi at Home In the refrigerator, kimchi can typically stay fresh for several months. However, its flavor and texture will continue to change gradually over time. Some people prefer the taste of well-aged kimchi, while others enjoy it when it’s relatively fresh. Personally, I prefer fresher styles of kimchi. Please note that our recipe below is not intended to be shelf stable (do not can or leave unrefrigerated for an extended period). More Frequently Asked Questions You can use all the types of cabbage available on the market for kimchi. Traditionally Napa cabbage is used for kimchi, but if you can’t get your hands on Napa cabbage, you can use green cabbage, savoy, or red cabbage. Kimchi can also be made with leafy greens like Swiss chard and Bok choy.

Savoy cabbage is also great in Kimchi. This cabbage resembles green cabbage in flavor and nutritional value. Savoy cabbage is round, green in color, with very veiny textured leaves. Use savoy cabbage in Kimchi as you would green cabbage.You can substitute green cabbage for napa cabbage in kimchi and reduce the time needed to salt the cabbage. Napa cabbage needs 6-8 hours to absorb salt while the green cabbage only needs 1-2 hours until its had enough salt.

One of the best parts about kimchi is that it’s delicious fresh (unfermented), or fermented. So you can make a batch, enjoy some as a salad, and leave the rest in a jar in your fridge to ferment. What’s the fish sauce for? Kimchi often has a seafood component like fish sauce, oysters, squid, or salted shrimp paste. It’s added for umami, a rich, savory flavor. We keep Red Boat fish sauce in our kitchen, so that’s what we use, but if you have access to a Korean market, you can buy Korean fish sauce. Making Green Cabbage kimchi is also pretty easy so I think it is a great one to start with if you have never made Kimchi before. Green Cabbage Kimchi Recipe You can use other types of cabbage in kimchi such as green, savoy, red or other greens like Swiss chard or Bok choy. The flavor and texture will be different from traditional kimchi made with Napa cabbage but is still delicious.We still have much to learn about making different kimchi varieties, and we love to taste and explore other options. Our kimchi recipe below is a great entry point. It can also be adjusted to your preferred spice level, depending on how much gochugaru (red chili powder) you use. We’ve worked on this recipe with Chef Richard Hattaway. Try it soon. You are going to love it! Kimchi can be made with different cabbages or other vegetables. It is the popular baechu kimchi that must use Napa cabbage which gives it its distinctive taste and texture. Finally, taste the freshly mixed kimchi. It should taste very fresh but still pretty good. In my case, the cabbage was not salty enough (depending on the type of salt and cabbage, it comes out a little different each time) so I added extra fish sauce (2 Tbs). Adjust yangnyum to taste.