Yangbaechu kimchi, (green cabbage kimchi)
Food&BeverageAug 23, 2013
In the summer, when traditional napa cabbages are not in their prime season, Yangbaechu (green cabbage) comes in handy for making kimchi. Yangbaechu is naturally sweet and crunchy, which makes it a good source for kimchi. Unlike napa cabbage, which requires many hours of salting, yangbaechu doesn’t need to be salted for very long. All you need is about two hours to soften the cabbage and bring out the flavors. Lightly seasoned, this yangbaechu kimchi is light and refreshing! Ingredients:● 1 head