Regular Cabbage
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- This topic has 4 replies, 2 voices, and was last updated 7 years, 10 months ago by Sally10.
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- June 20, 2016 at 1:01 pm #68621Sally10Participant
Hello, I live in Africa. it’s hard to get Napa Cabbage all the time. I just used purple and green regular cabbage. Will it turn out at all?
Help!Thank you,
Sally - June 20, 2016 at 7:17 pm #68632EvilGrinParticipant
I use green cabbage a lot for kimchi. I think it turns out great. Ive made tons of sauerkraut with both green and purple cabbage. The purple cabbage will change the color of the kimchi and its high in anti oxidants. As it sours the color will change a bit. The anthocyan in the cabbage will turn more red as it becomes more acidic.
Taiwanese cabbage is also excellent for kimchi. Its very similar to green cabbage.
- June 21, 2016 at 2:35 am #68634Sally10Participant
Oh Thank You much because I chopped the cabbage first then saw the photos of Napa cabbage and was concerned I’d have a mess on my hands. Ha but I remember now, one day I as at this one (what is considered swanky for Africa) store, and they had Napa cabbage and I thought–what could I do with this? Well now I know! So every time i see that cabbage I will buy it and make the other Kimchi. This is so much fun. Jst came to realize Korean food is my fav food of all.
- June 21, 2016 at 10:08 am #68642EvilGrinParticipant
The only problem ive run into is that purple cabbage might take a little longer to ferment.
I just made some kimchi with a mix of green cabbage (yangbaechu) and nappa cabbage. I let mine weep for around 2 hours in the salt before rinsing. After rinsing i squeeze each handful to remove excess liquid.
This is my kraut made with purple and green cabbage. Its delicious.
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