Green cabbage has a softer, more delicate flavor than Napa cabbage. On the other hand, Napa cabbage has a stronger, almost peppery flavor. Both are suitable for eating raw or cooked. In the meantime, I will start my kimchi posts with a somewhat unconventional Kimchi that my mother-in-law will probably never make – Green Cabbage Kimchi. Making Green Cabbage kimchi is also pretty easy so I think it is a great one to start with if you have never made Kimchi before. Green Cabbage Kimchi Recipe

the cabbage and green onion in a large bowl (use two bowls if needed). Sprinkle the salt and toss well to combine. Cover with a clean dish towel, and let sit at room temperature until the cabbage is noticeably wilted, 1 to 2 hours. After 30 minutes, toss the cabbage to redistribute the salt.See the recipe for green cabbage kimchi – yangbaechu kimchi recipe. Differences Between Napa Cabbage And Green Cabbage In a food processor fitted with a chopping blade, purée the radish, pear, white onion, ginger, garlic, Korean red pepper powder, and fish sauce (if using) into a smooth paste. Gochugaru: Korean red chili powder or flakes add heat, flavor, and vibrant red color to kimchi. We used Mother In Law’s Gochugaru in our photos since it is commonly available in local grocery stores. You can also find Gochugaru sold in International/Korean markets. If you have the choice between hot or mild, choose mild since you can add more and make your kimchi more vibrant without making it too spicy (tip from Maangchi). Opinions on what makes the best kimchi are varied, and that’s okay. Kimchi is a traditional dish that’s had centuries to be tweaked from family to family. This recipe is our starting point. It calls for ingredients we typically have available in our area and makes the type of kimchi we crave.

Cut and salt the cabbage. This kills any bad bacteria and helps to draw out excess water from the cabbage. Then, after allowing the cabbage to sit with salt, we rinse and drain it until it’s mostly dry. Radishes are great Napa cabbage substitutes. Radishes of all varieties have a satisfying crunchy texture with a sharp, crisp flavor.

The Korean name for green cabbage, yangbaechu, actually means Western cabbage. Green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi.