Yangbaechu Kimchi (Cabbage Kimchi)
Yangbaechu Kimchi (Cabbage Kimchi)
Ingredients
- 500 grams cabbage
- 4 tablespoons salt
- 600 ml water
- 5 tablespoons gochugaru, (Korean chili flakes)
- 2 tablespoons garlic, minced
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 2 tablespoons plum extract
- 1/2 teaspoon ginger, minced
- 3/4 onion
- 150 ml Galbae, (Korean pear drink, or apple cider)
- 1 bunch green onions, cut into 2-3 inch pieces
Instructions
- 1
Take 500 grams of cabbage and cut it into bite-size pieces. Place the cut cabbage into a large bowl. Separate the cabbage leaves by hand to ensure even salting.
⏱️ 5 min
- 2
In a measuring cup, add 4 tablespoons of salt to 600 ml of water. Stir to dissolve. Pour the salt water over the cabbage in the bowl. Let the cabbage salt for 30 minutes. During the salting process, turn the cabbage several times by hand to ensure it salts evenly.
⏱️ 35 min
- 3
After 30 minutes, drain the salted cabbage thoroughly using a colander. Place the drained cabbage into a clean mixing bowl.
⏱️ 5 min
- 4
Add 5 tablespoons of gochugaru directly to the drained cabbage in the bowl. Using gloved hands, mix the gochugaru thoroughly with the cabbage until the cabbage is evenly coated.
⏱️ 5 min
- 5
In a separate measuring cup, combine 2 tablespoons of minced garlic, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 2 tablespoons of plum extract, and 1/2 teaspoon of minced ginger.
⏱️ 5 min
- 6
Cut 3/4 of an onion into chunks. Place the onion chunks into a blender cup. Add 150 ml of Galbae (Korean pear drink, or apple cider) to the blender cup. Blend the onion and pear drink until smooth.
⏱️ 5 min
- 7
Pour the blended onion and pear mixture into the measuring cup containing the garlic, sugar, fish sauce, plum extract, and ginger. This forms the complete liquid kimchi seasoning.
⏱️ 2 min
- 8
Pour the combined liquid kimchi seasoning over the gochugaru-coated cabbage in the mixing bowl. Add the cut green onions (scallions) to the bowl. Using gloved hands, mix all the ingredients thoroughly until the cabbage and green onions are well coated with the seasoning.
⏱️ 8 min
- 9
Transfer the prepared kimchi into an airtight container. Ferment in the fridge for 2 days.
⏱️ 2880 min - 10
The kimchi is now ready to eat, often served with rice.
Kitchen Tools
Nutrition Facts (per serving)
Yangbaechu Kimchi (Cabbage Kimchi)
- 500 grams cabbage
- 4 tablespoons salt
- 600 ml water
- 5 tablespoons gochugaru, (Korean chili flakes)
- 2 tablespoons garlic, minced
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 2 tablespoons plum extract
- 1/2 teaspoon ginger, minced
- 3/4 onion
- 150 ml Galbae, (Korean pear drink, or apple cider)
- 1 bunch green onions, cut into 2-3 inch pieces
Instructions
- 1
Take 500 grams of cabbage and cut it into bite-size pieces. Place the cut cabbage into a large bowl. Separate the cabbage leaves by hand to ensure even salting.
⏱️ 5 min - 2
In a measuring cup, add 4 tablespoons of salt to 600 ml of water. Stir to dissolve. Pour the salt water over the cabbage in the bowl. Let the cabbage salt for 30 minutes. During the salting process, turn the cabbage several times by hand to ensure it salts evenly.
⏱️ 35 min - 3
After 30 minutes, drain the salted cabbage thoroughly using a colander. Place the drained cabbage into a clean mixing bowl.
⏱️ 5 min - 4
Add 5 tablespoons of gochugaru directly to the drained cabbage in the bowl. Using gloved hands, mix the gochugaru thoroughly with the cabbage until the cabbage is evenly coated.
⏱️ 5 min - 5
In a separate measuring cup, combine 2 tablespoons of minced garlic, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 2 tablespoons of plum extract, and 1/2 teaspoon of minced ginger.
⏱️ 5 min - 6
Cut 3/4 of an onion into chunks. Place the onion chunks into a blender cup. Add 150 ml of Galbae (Korean pear drink, or apple cider) to the blender cup. Blend the onion and pear drink until smooth.
⏱️ 5 min - 7
Pour the blended onion and pear mixture into the measuring cup containing the garlic, sugar, fish sauce, plum extract, and ginger. This forms the complete liquid kimchi seasoning.
⏱️ 2 min - 8
Pour the combined liquid kimchi seasoning over the gochugaru-coated cabbage in the mixing bowl. Add the cut green onions (scallions) to the bowl. Using gloved hands, mix all the ingredients thoroughly until the cabbage and green onions are well coated with the seasoning.
⏱️ 8 min - 9
Transfer the prepared kimchi into an airtight container. Ferment in the fridge for 2 days.
⏱️ 2880 min - 10
The kimchi is now ready to eat, often served with rice.