plain green cabbage for kimchi?
I had to buy an extremely large green cabbage (not savoy or napa) It was the smallest head. Has anyone used this type for kimchi? I want to try David Chang's recipe http://www.today.com/id/33482489/site... But I don't want to screw it up with the wrong cabbage
Here are few recipe links that use Green or White Cabbage
Perhaps Hannaone will chime in with some more
Did someone rub the magic kimchi jar?
Here are a couple more links -
The following links go hand in hand - The kimchi paste recipe actually sounds like it mar work really well with western cabbage since it uses oyster sauce as well as fish sauce.
Here is a recent blog post about someone doing just that: http://belachan2.blogspot.com/2013/03...
The writer said that the cabbage was thicker than Napa, so the texture and mouthfeel might be different.
Back in the Kimchi Crisis of 2010, some Koreans were forced to used the "inferior" European cabbages due to shortage and high prices on Napa cabbage.
I just started a batch of regular cabbage kimchi this weekend.
You can make kimchi with just about anything, cucumber, cabbage, radish, scallions, perilla leaves, peppers, etc.
It will take it's flavor from the primary ingredient.
Western cabbage can be used but the flavor will be different than that of napa cabbage, not wrong or bad, just different.