Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

Product Information

Green Cabbage Kimchi (Yangbaechu Kimchi) is simple and easy kimchi to make, especially if you are a beginner to kimchi-making. Napa cabbage is much stringier than regular green cabbage and therefore is more suited to the lactic acid fermentation process in making kimchi. And when we decided to move to Korea, I realized it would be a great opportunity for me to learn the fine art of making Kimchi from my mother-in-law.

Please note that our recipe below is not intended to be shelf stable (do not can or leave unrefrigerated for an extended period). The brine should have increased with a few days time but probably will never be enough to fully cover the cabbages. Recipes we love: Chilled Radish Noodle Soup, Mango and Scotch Bonnet Hot Sauce, Kimchi and Goat’s Cheese Quesadilla, Raspberry Almond and Kefir Crumb Cake, Soy Caramel Dark Milk Chocolate Tart.You can substitute green cabbage for napa cabbage in kimchi and reduce the time needed to salt the cabbage. Through his own journey with kimchi, and then literally everything else, James Read captures the unbridled joy of discovery, a joy that he contagiously passes on with scores of fun, feasible recipes, while Marija Tiurina’s accompanying illustrations bring this magical microbial world to life with imagery that would make Lewis Carroll proud. You can certainly make Kimchi with green cabbage if you can’t get hold of Napa cabbage in your area. Rinse the salt from between each of the leaves, then squeeze them to drain as much of the water as possible.

and had smoked serrano pepper…added a hint of bar-b-que scent and depth of flavor…also left out on counter for three days (oh yeah! You can use other types of cabbage in kimchi such as green, savoy, red or other greens like Swiss chard or Bok choy. A playful and accessible guide to fermenting at homeJames Read, founder of Kim Kong Kimchi and owner of a walk-in remotely-monitored fermentarium, is on a mission to bring bacteria back to our kitchens. If your kimchi shows signs of spoilage or you are for some reason worried that your kimchi has been compromised, it is advised to discard said kimchi and rather start a fresh batch.This speeds up your fermentation, but we prefer to simply slide our jar into the fridge and let it ferment there. Napa cabbage needs 6-8 hours to absorb salt while the green cabbage only needs 1-2 hours until its had enough salt.