Emergency kimchi

Yangbaechu-kimchi 양배추김치

Hi everybody!
In this video I’m showing you a method I developed to make kimchi simply and easily. It’s faster and easier because I skip the porridge-making step, I use common cabbage instead of napa cabbage, and I don’t use oysters or fermented squid.

Why? Because this is an emergency! : )

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Total time to make this kimchi is 30 minutes. If you have fast hands, it might be 20-25 minutes.

Most people know that traditional, authentic kimchi is made with napa cabbage (in Korean: “baechu”). While I travel, I sometimes see napa cabbage sold at local markets, but it’s not available in many countries. So when I want kimchi when I travel I make it with common cabbage (in Korean: “yangbaechu”). I know others have also been experimenting with this.

It’s a recipe that I developed over numerous trips to countries where napa cabbage wasn’t available. Which is why I call it “emergency kimchi.”

You could use this recipe when you need to make kimchi rapidly, or if there’s no napa cabbage where you live.

I stayed at the beach in Puerto Escondido, Mexico for 4 days. I made this kimchi on the second day and enjoyed it for the rest of the time I was there. The leftover kimchi was given to my new friend Bev from Arkansas. I’ll tell you about her in my next blog.

Ingredients

Cabbage, salt, hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot.

Directions

  1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
  2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
  3. Set aside for 10 minutes.
  4. Make kimchi paste by mixing these ingredients in a bowl:
    ⅓ cup hot pepper flakes,
    1 tbs sugar,
    ¼ cup fish sauce,
    ¼ cup minced garlic,
    3-4 stalks of chopped green onion (⅓ cup worth),
    ¼ cup’s worth of julienned carrot
  5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
  6. Mix the kimchi paste into the cabbage thoroughly.
  7. Put the kimchi into a container, jar, or plastic bag.
  8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
  9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

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193 Comments:

  1. medusagurlyeah Adelaide joined 1/14 & has 27 comments

    I made a combination technique kimchi using your Emergency Kimchi and Easy Kimchi methods because i did;t have enough time to salt my baechu.
    It was the best tangy kimchi i’ve ever had! I’ll never buy store-bought kimchi again. You’re the best, Maangchi!

  2. Julnyes Brooklyn joined 10/12 & has 6 comments

    My nephew stayed at my house a few times this summer and had kimchi for the first time and loved it (Your recipe!). He asked me to bring some over for Christmas and I was worried about having enough time to do it. Then I remembered your emergency kimchi recipe and so I made it last night with some red cabbage I had on hand.

    It looks great and hopefully it will satisfy his craving for awhile :)
    I have it fermenting on my counter so it should be well on its way by Christmas Day.

    • Maangchi New York City joined 8/08 & has 11,761 comments

      How did your cabbage kimchi turn out? Did your nephew love it? : )

      • Julnyes Brooklyn joined 10/12 & has 6 comments

        Something went wrong during fermentation. Maybe too much exposure to air in the container I used? Not enough salt? I don’t know :(

        but luckily I had a backup! I had some of your kkakdugi in the refrigerator and brought that over instead. He loved it and that will tide him over for awhile.

        • Maangchi New York City joined 8/08 & has 11,761 comments

          The kimchi turned out too dry or spoiled? Be sure to turn over and press down the top of kimchi especially if the kimchi doesn’t have much moisture. Or as you said, sprinkle with more salt.

  3. Mengwen Ca joined 8/14 & has 1 comment

    Hi, Manngchi, your recipe is wonderful! But I have a question, could I use emergency kimchi to make kimchi soup or kimchi pancake? Thank you

  4. valens Missouri joined 7/14 & has 1 comment

    I used these exact measurements and it tastes fine, looks fine but mine isn’t as red as yours? Do the pepper flakes lose their redness after being frozen or did I just use a not very red brand of them?

  5. petedcurtis United States joined 5/14 & has 1 comment

    Hi, Can I use some Oyster sauce with some Soy sauce in place of the Fish sauce? Thanks for sharing your recipes. Peter

  6. yuenekochan Finland joined 9/13 & has 2 comments

    I like Yangbaechu-kimchi so much! I prefer this one more than napa cabbage kimchi.
    This one is so crunchy <3
    Also this is much cheaper than napa cabbage. Around 1euro/kg vs 4eur/kg…
    I just made 3 medium size cabbage kimchi.
    I like to use the kimchi paste from Easy-to-make kimchi recipe.

  7. GooNi43 Davao, Philippines joined 2/14 & has 2 comments

    I made it tonight!!! Hoping it would turn out Great. Thank you for the info.(recipe) Maangchi. It was simple and fast. Oh, how we(my family) missed it. :)

  8. ddnorman Southern NH, USA joined 9/13 & has 75 comments

    Maangchi,

    I’m making this now with red cabbage from my garden which I just harvested today! It smells so good already! We’ll be serving it to our family on Thanksgiving along with your Collard Greens recipe.

    감사합니다!
    Dave

  9. Krynauw Otto Pretoria, South Africa joined 9/13 & has 54 comments

    This is great! Especially when baechoo isn’t in season!

  10. KaReN UK joined 2/09 & has 1 comment

    Does it taste similar to using porridge paste? As I don’t have a blender, so I will find the emergency kimchi recipe easier to manage.

    Thank you

  11. ChrisSunHwa United States joined 3/13 & has 2 comments

    Thank you so much for this recipe! I used red cabbage and ready-to-use minced garlic (in a jar). I could not find red pepper flakes, so I substituted Great Value (Walmart) brand crushed red pepper because it was the closest thing I could find. I made only half a recipe, just in case it turned out badly, but it actually turned out quite well. It is extremely spicy, so I think I will use only half as much pepper next time, but it is still very good. It is addictive! I keep craving it now. It’s so much better than the ready-made stuff they sell in the grocery store! Cheongmal kamsahamnida!

  12. Deviant_me Michigan joined 12/12 & has 1 comment

    Hi, I have a question, what it I don’t have the fish sauce? What should I do? Also, I live in Michigan and there are no Korean restaurants or super markets :(

  13. Lovetocook San Francisco joined 12/12 & has 14 comments

    Hi Maangchi, is there a substitute for red pepper flakes if I can’t find it? Like crushed red pepper or chili powder? Please advise, thank you! :)

  14. Shanneene Australia joined 5/12 & has 8 comments

    I made this just now. It tastes slightly different than normal kimchi, but that’s because I used a drumhead cabbage. It’s still very nice. I’m going to let mine ferment a few days and then eat some more, when it is extra yummy :) Thanks for sharing the recipe.

  15. Alastor78 Spain joined 10/12 & has 3 comments

    Thank you for this wonderful recipe! I was despairing because I could find all ingredients except the napa cabbage :-S. I have two questions, one is, can fish paste be replaced by soybean paste? Someone told be it was an alternative choice for vegetarians, is it true?

    My other question has to do with the fact that when I returned home with my just purchased pound of gochugaru that took me so long to find, I realised the expiry date is really close by? Can I still keep it in the freezer if it still looks good, or do I have to discard it once the date is over (in 5 days!)?

    Many, many thanks again!

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