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Apr 6, 2013 08:19 PM

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 But I don't want to screw it up with the wrong cabbage

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

        1. Here is a recent blog post about someone doing just that:

          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. 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.