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4.5 from 20 votes

Yangbaechu Kimchi (Green Cabbage Kimchi)

Need some quick kimchi? Or can’t find napa cabbage where you are? Try this kimchi recipe made with a head of your normal green cabbage. It’s light, crunchy, and refreshing!
Prep Time15 mins
Cook Time5 mins
Salting1 hr
Total Time15 mins
Servings: 24
Author: Hyosun


  • 1 head green cabbage, 양배추 (about 2.5 pounds)
  • 4 tablespoons coarse sea salt less if using table salt, about 3 tablespoons)
  • 3 scallions roughly chopped
  • 1/4 cup Korean red chili pepper flakes, gochugaru (고추가루) (add 1 more tablespoon for spicier kimchi)
  • 3 tablespoons salted shrimp, saeujeot (새우젓) finely chopped, (or fish sauce)
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1/2 teaspoon grated ginger


  • Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain.Yangbaechu kimchi
  • Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water.Yangbaechu Kimchi
  • Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.Yangbaechu kimchi
  • Add the chopped scallions, the gochugaru mix, and 1 cup of water to the salted cabbage. 
    Yangbaechu kimchi
  • Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix. Yangbaechu Kimchi
  • Place in an airtight container or a jar, pressing down hard to remove air pockets. Leave it out in room temperature for half a day or overnight. Then, refrigerate.


This recipe was originally posted in July 2011. I've updated it here with new photos, more information and an improved recipe.