Savoy Cabbage Kimchi

Home Forums Recipe requests Savoy Cabbage Kimchi

This topic contains 3 replies, has 2 voices, and was last updated by  EvilGrin 2 weeks, 4 days ago.

Viewing 4 posts - 1 through 4 (of 4 total)
  • Author
    Posts
  • #74015

    MinhajBAHB
    Participant

    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!

    #74022

    EvilGrin
    Participant

    Just use the Yang Baechu Kimchi recipe. I use Taiwanese cabbage all the time for kimchi. Its delicious.

    Emergency Kimchi (Yangbaechu-kimchi)

    #74025

    MinhajBAHB
    Participant

    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!

    #74042

    EvilGrin
    Participant

    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.

Viewing 4 posts - 1 through 4 (of 4 total)

You must be logged in to reply to this topic.