Cabbage Kimchi – How to Make Kimchi with Pointed or White/Green Cabbage

When people think of kimchi, kimchi (or napa) cabbage usually comes to mind. But did you know you can make equally delicious kimchi with other cabbages? In Korea, we call this yangbaechu kimchi (양배추 김치), made with European-style cabbages like cone (pointed) cabbage or round cabbage.

👉 Here’s where naming can get confusing:
– In the U.S. and Canada, round cabbage is usually called green cabbage.
– In much of Europe, the same cabbage is sold as white cabbage (witkool, Weißkohl, chou blanc).
– Cone or pointed cabbage is also common in European markets, especially in fall.

This recipe works beautifully with cone cabbage (tender, lightly sweet leaves) or round cabbage (firmer crunch). Either way, the result is a bright, refreshing kimchi, a perfect alternative when kimchi cabbage isn’t available.

And here’s the key: a touch of fresh chili pepper (or sweet paprika for a mild version) brings out a vibrant color and a refreshing lift that makes cabbage kimchi really shine.

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Why Make Cabbage Kimchi?

• Seasonal & accessible : Cone cabbage is abundant in fall, but round cabbage works year-round.

• Great napa cabbage alternative : Perfect if you can’t find napa cabbage locally.

• Bright, fresh flavor : Fresh chili or paprika gives nice flavor balance and color.

• Beginner-friendly : A small-batch recipe with easy-to-find ingredients.

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Yangbaechu Kimchi vs. Baechu Kimchi

• Baechu kimchi (배추김치): Traditional napa cabbage kimchi, brined longer, often includes rice slurry, radish, and saeujeot (shrimp).

• Yangbaechu kimchi (양배추 김치): Made with cone or round cabbage, lighter, quicker to ferment, often small-batch.

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Cabbage Kimchi – Small Batch Recipe

(for ~900 g / 2 lb cabbage, about 1.5 liter jar)

Ingredients

Cabbage & Brine (절이기)

• 900 g (2 lb) cone or round cabbage
• ⅓ cup coarse sea salt

• 2 cups water

Kimchi Paste (김치 양념)

• ½ medium Asian pear or red apple (≈100 g)

• ¼ medium onion (≈60 g)

• 2 fresh red chili peppers or ½ sweet paprika/bell pepper (for mild version)

• 3 cloves garlic (≈15 g), crushed

• 1 slice ginger (≈5 g, ≈1 tsp grated)

• 2½ tbsp anchovy fish sauce
  For vegan, 1½ tbsp guk-ganjang (Korean light soy sauce) + ½ tsp sea salt

• 1 cup water

• 2½ tbsp gochugaru (Korean red chili powder)

• 1 stalk green onion, diagonally sliced

Instructions

1️⃣ Prep & Brine

• Quarter the cabbage, remove the core, and cut into bite-sized pieces.

• Dissolve salt in water, add cabbage and toss gently together. Soak for 50 minutes, turning halfway.
  (For thicker round cabbage, brine up to 60–90 minutes.)

• Make sure to weigh the cabbage down with a plate to keep it submerged.

• Rinse twice under running water, changing the water each time.

• Drain for 10 minutes.

💡 Why this matters: Brining draws out moisture, keeps the cabbage crisp, and prevents unwanted bacteria during fermentation.

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2️⃣ Make the Paste

• Blend pear/apple, onion, and fresh red chili/paprika with water until smooth.

• Pulse garlic and ginger just minced (if blended too fine, they can turn bitter).

• Combine with fish sauce, gochugaru, and green onion.

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3️⃣ Mix the Kimchi

• Gently toss drained cabbage with the paste until evenly coated.

• Tip: Do not pound like sauerkraut. Gentle mixing keeps texture crisp.

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4️⃣ Pack & Ferment

• Pack into a clean jar, leaving 20% headspace. Place a fermentation weight to keep leaves submerged.

• Ferment at room temperature 1-2 days (until bubbles form and aroma develops), then refrigerate.

• Start eating it after 5-7 days in the fridge; Flavors reach peak around 2-3 weeks.

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Fermentation Timeline – What to Expect

Day 1	Fresh, lightly seasoned	Crisp, raw-like	Bold flavors of garlic and chili pepper
Day 7-10	Lightly tangy	Still crisp, juicy	Brightness starts to develop
Day 14-21	Tangy, balanced	Crunchy	Most popular stage
More than 1 month	Complex, sour, deep aroma	Softer	Perfect for stews/fried rice

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Beginner Notes & Troubleshooting

• Too salty? Soak briefly in fresh water before serving, or add extra vegetables next batch.

• Too soft/mushy? Causes: over-brining, pressing too hard, or cabbage not fresh. Use cone cabbage for lighter texture.

• Fermentation not starting? Keep at room temp (15-18°C) for extra 1-2 days and make sure cabbage is fully submerged.

• Containers? Glass jars or onggi (Korean earthenwares)/ceramic are best; avoid reactive metals. BPA-free plastic containers are ok too.

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Serving Ideas & Leftover Uses

• Fresh with rice, as a crisp banchan.

• Alongside BBQ, grilled chicken, or charred vegetables.

• In bibimbap or grain bowls.

• Tossed with cold noodles (bibim guksu).

• When older (2+ weeks), use in kimchi jjigae, fried rice, or savory pancakes.

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FAQs

Can I make it mild?
Yes! Use paprika or bell pepper instead of chili, and mild gochugaru (or lessen the quantity of gochugaru).

Vegan version?
Replace anchovy fish sauce with 1½ tbsp guk-ganjang (Korean light soy sauce) + ½ tsp sea salt.

How long does it last?
It keeps as long as there’s no mold on the surface, but try to finish within 2-3 months. Expect tanginess to deepen with time.

Do I need rice slurry?
No, you don’t need it for cabbage kimchi. Rice slurry (or flour slurry) helps thicken and mellow flavors, but this recipe works beautifully without it.

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Final Notes

Cabbage kimchi is proof that kimchi-making isn’t limited to napa. Cone cabbage brings a tender sweetness; round cabbage brings a firm crunch. With fresh chili or paprika, both become vibrant and refreshing jars of seasonal flavor.

Taste it at every stage! Fresh, tangy, or fully aged, because each has its own charm.

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