Regular Cabbage

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    • #68621
      Sally10
      Participant

      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

    • #68632
      EvilGrin
      Participant

      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.

      • #68634
        Sally10
        Participant

        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.

    • #68642
      EvilGrin
      Participant

      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.

      • #68643
        Sally10
        Participant

        Thank you so much. I have a Doc friend who is Korean and he kept sharing over the years how great Korean food is but i never caught on until now. This is pure joy….

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