In this photo, the cabbage kimchi is in the middle of this trio.
A salt-water soak helps to soften the green cabbage leaves and in a matter or hours this kimchi goes from raw to crunch. It’s delicious with or without the chives, and goes great with a bowl of hot rice.
Cabbage Kimchi (Yangbaechu Kimchi)
By Taekyung Chung & Debra Samuels, The Korean Table
Makes about 6 cups (900g)
1 medium head green cabbage (11/2 lbs/650 g)
1 cup (250 ml) water
1 tablespoon fine-grain sea salt or kosher salt
1/2 bunch (50 g) garlic chives or regular chives, cut into 11/2-in (4-cm) lengths
5 tablespoons Kimchi Paste
Two 1-gallon (3.75 liter) plastic zippered bags
1. Core the cabbage and cut into bite-size pieces. In a large glass or stainless steel bowl add the water and salt. Add the cabbage to the water and salt mixture and soak for 2 hours. Strain the water from the cabbage.
2. Add the Kimchi Paste to the cabbage. Put on your gloves and mix the Kimchi Paste into the cabbage. Add the chives and mix together.
3. Divide the cabbage into 2 one-gallon zipper plastic bags; filling each bag only 3/4 full. Do not close the bag. From the bottom of the bag, roll the cabbage forward, pressing the air out of the bag as you go. Once you reach the top and the air has been released, close the bag. Store the bags in the refrigerator for 1 day. Transfer the cabbage to an airtight container. This will keep in the refrigerator for 2 weeks.