This green cabbage kimchi came about because I haven't been to the Asian market for a while and I was so out of napa cabbage or any Asian greens for that matter. I am not even a Korean but I just had to have a big jar of kimchi in my refrigerator these days. I used to dislike kimchi because of its pungent smell and taste, but while reading about the benefits of probiotic and kimchi, slowly I became to like kimchi especially the homemade ones as I can adjust the taste according to my liking (mostly towards a sweeter taste).
After it is fermented, it doesn't taste much different from the napa cabbage kimchi, except perhaps crisper. Loved it in the instant ramen and the soup was just sourish delicious! Read that there is a lot of probiotic in the juice of the kimchi so don't throw it away. Besides the beneficial bacteria for your gut, kimchi is also a great source of beta-carotene, calcium, iron and Vitamins A, C, B1 and B2.