Green Cabbage Kimchi (Kimchi With 7 Ingredients)

Having difficulty finding Napa cabbage to make kimchi? Kimchi can be made easily at home with regular cabbage. Here is a recipe for simple homemade green cabbage kimchi.

green cabbage kimchi

I love kimchi, one of the most popular Korean side dishes. The good thing about kimchi is that it blends well with anything, including rice, bread, soup, meat, and vegetables.

I usually make it at home in bulk, so it lasts a long time and keep it as simple as possible, with fewer ingredients, and it tastes delicious.

If you are looking for quick and easy homemade kimchi, this step-by-step guide will teach you everything you need to know to make quick and easy green cabbage kimchi at home.

Homemade kimchi

Ingredients For Green Cabbage Kimchi

Ingredients for  kimchi with regular cabbage

In this recipe, I use just seven ingredients to make homemade kimchi. I make my recipes as simple as possible and easy to follow. Feel free to customize it based on your preferences, such as adding fish sauce.

#Vegetables

  • Green cabbage
  • Onion
  • Ginger
  • Garlic
  • Apple

#Seasoning

  • Salt
  • Red chili pepper flakes
ingredients

Step-Step-By Photo Instructions For Green Cabbage Kimchi

#1 Wash the cabbage properly and cut it into halves. Then cut them into medium pieces.

Tips: If you prefer, can chop cabbage into small pieces.

Add salt to the cabbage

#2 The next step is to add one tablespoon of salt to the cabbage and let it sit for one hour and thirty minutes.

#3 Add chopped apple, garlic, ginger, onion and four tablespoons of water to the blender. Blend it for 20-30 seconds until you see a fine paste.

Tips: To blend evenly, shake it for ten seconds after blending for a few seconds. It will be difficult to blend in one go otherwise.

#4 Transfer the paste to a bowl and add chili flakes and salt (as per taste). Mix everything well.

#5 After an hour and thirty minutes, squeeze the water, rinse it with cold water, and set it aside in a bowl or a strainer.

#6 Next, add chopped cabbage one by one.. Mix everything well.

#7 Transfer the kimchi to an airtight container. Let it stay at room temperature for a week before tasting, and then transfer it to the fridge.

Tips: If you prefer a stronger, more sour flavor, you can allow the kimchi to ferment for longer. Remember that the longer it ferments, the sourer it becomes. Also, kimchi can be stored in the refrigerator for several months, even if it is still fermented!

Homemade kimchi

When the kimchi is ready, serve it with fried rice, soup, or as a side dish with any meal. My favorite way to eat kimchi is to add it to rice, bread, wraps, or soup. Serve it with anything you like!

How Long Does It Take To Ferment Kimchi?

It is important to remember that the fermentation time for kimchi varies according to the recipe and personal preference. The duration can range from a few days to a few weeks. Occasionally, I eat kimchi right after it is made, but I prefer its sour taste, so I wait at least a week before I eat it.

It is preferred to leave kimchi at room temperature for at least three days to a week. Then, taste it every few days to ensure it has fermented sufficiently.

For a stronger, more sour taste, ferment the kimchi for longer. The longer kimchi ferments, the sourer it gets. Kimchi can be stored in the refrigerator for several months, even if it is still fermented.

Is It Cheaper To Make Your Own Kimchi?

There is no doubt that making kimchi is more cost-effective. I used to purchase kimchi from a Korean store.

I add kimchi to most of my meals. The jar (450gm) usually lasted for a week and was expensive. Since I started making it myself, I no longer buy it in stores. The only expensive ingredient is red chili pepper flakes, which cost under $10 for 1 lb. It lasts for a long period, so it’s not costly.

For under 10 dollars, you can prepare enough kimchi to keep for months. If you prepare it once, it will last for a month. In addition, making your own kimchi gives you control over what ingredients you use and lets you customize it accordingly. If you love kimchi, you should definitely try making it at home.

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Transfer to air tight container
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5 from 2 votes

Regular Cabbage Kimchi

Make delicious kimchi with regular cabbage and fewer ingredients. Making kimchi is super easy with this recipe!
Prep Time1 hour 30 minutes
Active Time20 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: korean cuisine
Keyword: green cabbage kimchi, Kimchi with fewer ingredients, kimchi without napa cabbage, Simple homemade kimchi with regular cabbage
Yield: 2 Small Jar

Equipment

  • Bowl
  • Chopping board
  • Jar or Air-tight container

Ingredients

Vegetables

  • lb Green cabbage ( 7 1/2 cup of chopped cabbage)
  • 1 Apple
  • 1 tbsp Ginger
  • 4 Garlic
  • 1 Onion Medium size

Seasoning

  • 1/4 cup Red chili pepper flakes
  • 1 tbsp Salt for brining

Instructions

  • Cut green cabbage into halves, and wash it well. Cut into medium size. Add one tablespoon of salt to the cabbage and let it sit for an hour and thirty minutes.
  • Add chopped apple, ginger, garlic, onion, and four tablespoon cup water to the mixer. Blend it until you see a fine paste.
  • Transfer the paste to the bowl. Add 1/4 cup of red chili pepper flakes and salt (as per taste) to the bowl. Combine everything well.
  • After one and a half hours, release excess water by squeezing and rinsing it with cold water.
  • Then, add cabbage to the bowl one by one and mix everything well.
  • Finally, transfer to the air-tight container and let it sit for a week in room temperature then refrigerate it.

Notes

#1 If you prefer small pieces, chop cabbage into small pieces.
#2 After blending for a few seconds, shake it for ten seconds to ensure an even blend. It will be challenging to blend in one go.
#3 If you prefer a stronger, more sour flavor, you can allow the kimchi to ferment for longer. Remember that the longer it ferments, the sourer it becomes. Also, kimchi can be stored in the refrigerator for several months, even if it is still fermented!
#4 If you prefer, you can add fish sauce, but I choose not to, keeping it simple and vegetarian.
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If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!

Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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