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plain green cabbage for kimchi?

j
jefpen2 Apr 6, 2013 08:19 PM

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

  1. paulj Apr 6, 2013 08:30 PM

    Koreans make kimchi with a wide variety of vegetables (daikon, cucumber, dandelion, etc.). Obviously season green cabbage this way will give a different product than napa, but there's nothing wrong with that.

    1. hannaone Apr 6, 2013 08:32 PM

      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.

      1. DuchessNukem Apr 6, 2013 09:01 PM

        Agree with other responses. I have made with common green cabbage w/o problems. Flavor will not be as traditional but very pleasant.

        1. FermUp Apr 7, 2013 06:20 AM

          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.

          1. JungMann Apr 7, 2013 09:17 PM

            Napa is a little strong but why not use green? The amount of spice paste should be adjusted and is consider doing a primary wet fermentation for the cabbie before tuning it into mak kimchi.

            1. chefj Apr 8, 2013 04:47 PM

              Here are few recipe links that use Green or White Cabbage
              http://www.maangchi.com/recipe/yangbaechu-kimchi
              http://www.koreanbapsang.com/2011/07/yangbaechu-kimchi-green-cabbage-kimchi.html#.UWNVrFe2pvA
              http://www.apricosa.com/2010/08/my-go...
              Perhaps Hannaone will chime in with some more

              1 Reply
              1. re: chefj
                hannaone Apr 9, 2013 04:11 PM

                Did someone rub the magic kimchi jar?

                Here are a couple more links -

                http://asiansupper.com/recipe/yangbaechu-kimchi-cabbage-kimchi

                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.

                http://newasiancuisine.com/5229-kimchi-paste-kimchi-yangnyum.html
                http://newasiancuisine.com/5217-cabba...

              2. C. Hamster Apr 8, 2013 04:54 PM

                You can make kimchi out of pretty much any vegetable matter.

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