Savoy Cabbage Kimchi
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- This topic has 3 replies, 2 voices, and was last updated 6 years, 8 months ago by EvilGrin.
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- July 3, 2017 at 1:54 pm #74015MinhajBAHBParticipant
Maangchi, A few months back I saw some gorgeous Savoy Cabbage at my local farmers market. It was lighter in color, but it was a good weight and the leaves looked beautiful. I was wondering if you could come up with a kimchi recipe using this type of cabbage so that the next time I see it, I can buy a lot and make a big batch of kimchi to preserve it and enjoy the fresh kimchi from it. Thank you!
- July 4, 2017 at 10:00 am #74022EvilGrinParticipant
Just use the Yang Baechu Kimchi recipe. I use Taiwanese cabbage all the time for kimchi. Its delicious.
- July 4, 2017 at 11:37 am #74025MinhajBAHBParticipant
EvilGrin,
I figured it would work in that recipe, but I wanted a traditional Kimchi recipe, like with the Porridge and all the add-ins. Do you think I could just substitute Savoy for Napa in Tongbaechu-Kimchi recipe? Or is it possible that some ingredients can change, or salting times? Thanks! - July 5, 2017 at 11:02 am #74042EvilGrinParticipant
Yes, you can use the porridge version. Ive done that too. The only thing ive really changed is the amount of salt and fish sauce in my kimchi. I just prefer less sodium.
Ive used turnips, kholrabi, brussel spouts, bok choy and even red cabbage for kimchi and kkakdugi. They all tasted fine. Red cabbage took a bit longer to ferment.
If you have juice from a previous batch of kimchi add a couple tablespoons of kimchi juice to the new ferment. It will help the new one get going faster.
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