When I look up how to make my own kimchi, I always end up on food blogs with long entries about groups of women making xx pounds of kimchi together for multiple hours. Needless to say, I would get intimidated and accept that I will never be able to make kimchi at home. I’ll never have a jar of kimchi I could proudly say, “I made that. From scratch. That’s right, I GREW THE CABBAGE.”
JK, plants hate me and I finally made kimchi.
It all started with a craving for okonomiyaki, which has green cabbage as the main ingredient. But when I buy green cabbage, I always end up with at least half of it wasting away in the crisper (until I want another batch of okonomiyaki).
I always google for ways to use up leftover ingredients and I stumbled upon a green cabbage kimchi recipe. It was the shortest, easiest kimchi recipe I have ever seen that didn’t require napa cabbage. I was pretty stoked to make something new ( ＾∇＾)
It was insanely easy. The majority of the recipe was waiting, like salting the cabbage and letting it “ferment.” Then I halved the recipe, since two jars of green cabbage is way too much for one person in a month and I had a side of kimchi with almost everything, starting with the below: chicken bulgogi TACOS, OMG.
The chicken bulgogi marinade is from the wonderful Chow Divine! I took her bulgogi marinade and swapped the rib-eye to chicken thigh and pan fried it with some onion. Eat with corn tortilla, kimchi, and avocado? ( ʘ‿ʘ )
Green Cabbage & Onion Kimchi
(from Korean Bapsang)
Fills 2 jars
- 2.5 lbs green cabbage
- 3 Tbsp kosher salt
- 3 scallions, chopped
- 1/4 cup gochugaru (Korean red chili pepper flakes)
- 2 Tbsp fish sauce
- 1 Tbsp minced garlic
- 1 tsp grated ginger
Cut the cabbage into quarters and remove the core from each quarter. Cut each quarter into bite sized squares. Rinse and drain the cabbage.
In a large bowl, sprinkle the salt over the cabbage and mix, making sure it’s all covered in salt. Leave for about 2 hours and rinse and drain after. In another bowl, mix gochugaru with the fish sauce, garlic, and ginger along with 1/2 cup of water. Let sit for 10-20 minutes.
Add the scallions and gochugaru mix to the salted cabbage. Using a kitchen glove (or Ziploc bag), mix everything until the cabbage pieces are well coated. Store in an air tight jar and leave out in room temperature for a day to ripen then refrigerate after. Will keep for 2-3 weeks in the refrigerator.