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KIMCHI
Cabbage Kimchi (Yangbaechu Kimchi)
Cabbage Kimchi, or Yangbaechu Kimchi, is a lighter, faster-fermenting version of the classic Korean kimchi.
Ingredients
Everything you need.
- 600 g cabbage (5–6 cups, chopped)
- 100 g carrot (¾ cup, julienned)
- 50 g spring onion (½ cup, chopped)
- 10 g ginger (2 tsp, grated)
- 17 g sea salt (1 tbsp)
- 1½ tbsp Gutbasket Kimchi Paste
Method
Step-by-step.
- Salt the Cabbage. Sprinkle salt evenly over the chopped cabbage and let it rest for 1 hour. This softens the leaves and draws out moisture.
- Combine Vegetables. After an hour, rinse and drain the cabbage. Add it to a large bowl with carrot, spring onion, and grated ginger. Add Gutbasket Kimchi Paste and mix thoroughly with clean hands or gloves.
- Pack the Jar. Transfer the mixture into a clean 1L fermentation jar. Press it down firmly to remove air pockets and release some brine.
- Submerge and Seal. Place glass weights on top to keep the vegetables submerged. If needed, make extra brine (1 cup water + 1 tsp salt) and pour just enough to cover the weights. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. Seal with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in.
- Ferment for 2 Days. Let the jar ferment at room temperature (20–25°C) for 3-5 days. You’ll notice bubbles and a slightly sour aroma as it activates.
- Taste and Store. Taste after Day 3 — when it’s tangy and crunchy, replace the airlock with a storage lid and refrigerate.
- Enjoy and Preserve. Store in the refrigerator and consume within 1 month for the best flavor and texture.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Quick Ferment: This version ferments faster than traditional Baechu Kimchi — taste daily after Day 2.
- Overflow Tip: Place your jar on a tray to catch any brine overflow.
- Headspace: Always leave 2 inches of space at the top to prevent spills.
- Submersion: Keep all veggies under the brine for a safe, mold-free ferment.
- Storage: The flavor deepens slightly as it chills — enjoy it fresh or a few days old for a more developed tang.
- Yangbaechu Kimchi is your everyday probiotic boost — fresh, crunchy, and full of natural goodness. It’s perfect for those who prefer a quick, mild ferment that pairs beautifully with Indian and Asian meals alike.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
