Make kimchi without napa cabbage with this kimchi recipe that uses green cabbage (also called white cabbage). This fermentation is packed with flavour and texture. Give it a try!
Rinse the vegetables roughly and remove any damaged parts. Set aside two large intact cabbage leaves.
Using a knife or mandolin, finely slice the cabbage.
Peel and grate the carrots.
Remove the ends of the green onions. Cut into large chunks.
Finely chop the garlic and ginger.
In a large bowl, combine all ingredients. Stir for 1 to 2 minutes to remove water from the vegetables.
Let it sit for 20 minutes to allow the vegetables to soak.
Adding in jar
Pack the vegetable mixture into the two jars, compressing well as you go. The juice from the vegetables should cover them.
Fill with vegetables to within 2 inches of the rim of the jar.
Take the reserved cabbage leaves and spread them over the surface of the vegetables.
Place the ViscoDisc insert on top of the cabbage leaf to keep it submerged.
If the cabbage leaf is not under the brine, add a little water.
Close the lid.
If there are any vegetables left in the bowl, add them to a vegetable stir-fry or salad.
Fermentation
Place the jar on a large plate at room temperature.
Let it ferment for at least 2 weeks. Fermentation will generate life in the jar, and it may overflow! This is normal.
After you open the jar, put it in the fridge. Kimchi can be stored in the fridge for several months.
Notes
Various equipment can be used to make this recipe. For more information, read our Guide to Choosing Fermentation Equipment.Fermented kimchi has a strong, slightly acidic smell. If bubbles form inside the jar during fermentation, it’s a good sign!
Have you tried it?Share and tag @revolutionfermentation!