Green Cabbage Kimchi

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.


Ingredients:

1 small green cabbage
4 stalks scallions
1 carrot
Some Korean radish

Kimchi Paste:
4 Tbsp. Korean chili powder
2.5 Tbsp. raw honey
2 Tbsp. fish sauce
1 (about 1.5 inch) piece of ginger
4-5 garlic cloves
A little water to make a paste

Brine:
Kosher salt
Some water

My ingredients after washing.  Time to cut and julienne!

Haven't added the brine and carrot.

After brining, about 2 hours later.  I added a little water with the salt to speed up the brining process.  Pour away the brine and rinse with water before placing it in a bowl again.

Prepared the red pepper sauce, cut the scallion and minced the garlic and ginger.

Pour everything into the cabbage and wear a plastic glove to mix everything together.  Do a taste test to see if you need to make any adjustment.  If not, then put it a lid glass jar and let it ferment for 2 days before transferring it in the refrigerator.