Simply Untraditional Kimchi aka - Quick and Easy Green Cabbage Kimchi

Updated: Jan 29

The title hopefully explains this recipe – it’s simple, it’s untraditional and it’s by far one of my favourite foods… KIMCHI!


I decided to make this recipe to cater to those who want Kimchi on the go, who may not have access to some of the items that you’d find in a more traditional Kimchi. You’ll see I use green cabbage in this Kimchi, whereas Kimchi is usually made with napa (Chinese) cabbage. Oh also, I’ve left out onion and daikon. Now if you want to try this using napa cabbage, PLEASE DO! If you want to add onion and daikon, DO IT! BUT THE RULES ARE – don’t forget to let me know what it turns out like.


Lastly, the other thing that makes this untraditional is the addition of the Wild Fennel seasoning. It has three bold flavours packed into it, that really give this Green Cabbage Kimchi an extra kick. I hope you love it as much as I do!


Here’s what you need

  1. Salt

  2. 1 Green Cabbage

  3. 1 packet of Wild Fennel Pig Seasoning

  4. 1/4 of Gochugaru (Korean Red Pepper Flakes)

  5. 2 Tablespoons of Fish Sauce

  6. 6 Cloves of Garlic

Slice up your green cabbage into chunks and salt generously. Let it sit for 2 -3 hours (this is the hardest part of the whole process..being patient)


Drain excess water from the green cabbage and run the cabbage under cold water to rinse off the salt – make sure to rinse it really well.


PUT GLOVES ON. DO NOT SKIP THIS STEP HONESTLY.

Put your cabbage into a large bowl or container (one with a lid, save on dishes) and start mixing in the gochugaru, Wild Fennel seasoning, garlic and the fish sauce. Get in there with your hands, really mix this up.


Pack into a container or a jar, make sure you press it in firmly.


Now here is the cool part. You can eat this straight away! Why? Because as much as I want to claim I know heaps about fermentation, I don't - and so this is a fresh, ready to eat Green Cabbage Kimichi.


Note – this recipe packs a SPICY HIT. So if you’d like slightly less heat, add less of the gochugaru and the spice mix. Taste as you go.