Green Cabbage Kimchi, or Yangbaechu Kimchi

Green cabbage kimchi, or yangbaechu kimchi, is a short and direct alternative to old-style napa cabbage kimchi. The crunchy, natural sweetness of green cabbage makes this version especially refreshing and savory.

If you’re a kimchi fan but can’t get your hands on napa cabbage, green cabbage is a fantastic alternative! This green cabbage kimchi (yangbaechu kimchi, 양배추 김치) is one of the simplest Korean kimchi recipes, and it keeps its crisp texture even after fermentation.

When we returned to Buenos Aires after a summer month in the U.S., the cold winter greeted us with chilly days. After a long journey, we found myself craving our comfort food—Korean food!

Naturally, the first thing on our list was making our everyday cabbage kimchi. But to our surprise, there was no napa cabbage in our usual stores. Instead, we found some green cabbage, and thought, why not give it a try?

To our delight, green cabbage works wonderfully in kimchi! Its natural sweetness and crunchy texture make it a steady substitute. Plus, this version of cabbage kimchi is so much easier to make than the old-style napa cabbage kimchi. Green cabbage kimchi is now one of our favorite go-to recipes when we want a short, fresh-tasting kimchi without the fuss.

Give this Korean yangbaechu kimchi recipe a try if you’re looking for a simpler way to enjoy kitchen-made kimchi with ingredients that are direct to find!

How the dish comes together

Cut the green cabbage into 1.5 to 2-inch pieces and place them in a large bowl. In a measuring cup, mix Korean coarse sea salt with water until the salt dissolves.

Pour the salt brine over the cabbage and toss well. Sprinkle a little extra salt on top and let it brine for about 1 hour, until it slightly wilts. Toss the cabbage once halfway through. Drain the cabbage.

Meanwhile, in a blender, combine onion, garlic, ginger, anchovy sauce, and cooked white rice (leftover rice works well). Add water and blend until smooth.

Why add rice? Starch plays an important role in the fermentation process of kimchi by feeding the good bacteria needed for fermentation. You can use leftover short-grain rice, rice paste made with sweet rice flour, or even plain mashed potato. This technique is also used in our Short Radish kimchi recipe.

To make the kimchi paste, add gochugaru (Korean chili flakes) and sugar to the pureed mixture and mix well. Add this paste to the drained cabbage and use your hands to toss until evenly coated.

Transfer the kimchi to an airtight container. Add 1/2 cup of water to the mixing bowl, swirl to gather any remaining kimchi paste, and pour it over the green cabbage kimchi. Seal the container and let the kimchi ferment.

If you prefer a short napa-based version, try our direct cabbage kimchi — it’s an unfussy, small-batch kimchi that’s great for everyday meals.

Yangbaechu Kimchi Fermentation Tip

Fermenting green cabbage kimchi takes 1-2 days at room temperature or about a week in the fridge. Keep the container loosely sealed at first to allow gases to escape, then seal it tightly once it begins to ferment.

For best results, taste the kimchi daily; when it reaches your preferred level of tanginess, transfer it to the fridge to slow down further fermentation. This method gives you control over the flavor and texture, ensuring evenly tangy, crunchy green cabbage kimchi.

• Yield: 16
• Prep: 15 minutes

Ingredients

Main Ingredients

• 1 about 3.5 lb (1.5 kg) green cabbage
• 6 tbsp Korean coarse sea salt, divided
• 2 cup (480 ml) water
• 1/2 – 1 cup (120 -240 mll) extra water, for kimchi brine

Kimchi Seasoning Paste

• 1/2 (40–50 g) small onion, diced
• 4 cloves garlic
• 1/2 inch (10–12 g) piece ginger, chopped
• 3 tbsp (45 ml) Korean anchovy sauce
• 2 tbsp (30 g) cooked white rice, see note*
• 2 tbsp (30 ml) water
• 4 fresh red chili, diced, optional
• 7 tbsp (42–50 g) Korean chili flakes (gochugaru)
• 1 tbsp (12 g) sugar
• 3 (45–60 g) green onion, chopped

Method

1. Cut and dice the cabbage into 1-1/2 inch pieces. Try to separate the cabbage layers. Rinse them well and place them in a large mixing bowl.
2. Mix 4 tablespoons of salt with 2 cups of water until the salt dissolves. Pour it over the cabbage and toss well. Sprinkle the remaining salt on top, pressing down gently. Let the cabbage soak for 1 hour, turning it once halfway through.
3. To make the kimchi paste, combine the onion, garlic, ginger, anchovy sauce, cooked rice, and about 2 tablespoons of water in a blender to help the blades run smoothly. Puree them until very smooth. Add the fresh chili and pulse a few times to finely process the chili but not pureed completely. Pour the mixture in a bowl and add the gochugaru (Korean chili flakes) and sugar; mix well.
4. Once the cabbage is wilted, rinse it twice and drain well. Place it in a large mixing bowl, add the green onion and kimchi paste, and, wearing plastic kitchen gloves, toss everything together to coat the cabbage evenly with the seasoning.
5. Transfer the kimchi to an airtight container. Pour the extra 1/2 to 1 cup of water into the kimchi mixing bowl, swirl it around to collect any remaining kimchi paste, and then pour it back over the kimchi.
6. Cover the kimchi with the lid and let it sit on a counter for 1 day and then, store in the refrigerator for 3-4 more days for better fermentation.

Notes

*Instead of cooked rice, you can use the same amount of plain mashed potato.