When traditional napa cabbage kimchi feels like too much work, cabbage kimchi is an easier way to enjoy a fresh, crunchy Korean side dish. This recipe skips the glutinous rice paste and instead blends onion with Korean pear drink to create a simple seasoning base. Crisp salted cabbage is tossed with a spicy-sweet seasoning while the brine is kept in the mixture, giving the finished kimchi qualities of both fresh geotjeori and refreshing water kimchi.
Enjoy it right after mixing for a bright, crunchy flavor, or let it ferment briefly for a deeper, more developed taste.
⏱️ Cooking Time: About 40 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1/2 head cabbage
- 1 handful Korean chives, about 80 g (2.8 oz)
- 600 ml (20.3 fl oz) water
- 4 tbsp sea salt
🧂 Seasoning & Sauce
- 6 tbsp gochugaru (Korean red pepper flakes)
- 3 tbsp minced garlic
- 2 tbsp fish sauce
- 2 tbsp maesil-cheong (Korean green plum syrup)
- 1 tbsp sugar
- 1/2 onion
- 300 ml (10.1 fl oz) 갈아만든 배 Korean pear drink
- 1/2 tbsp Miwon, optional
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Easy Cabbage Kimchi
- Cut the cabbage: Cut 1/2 head of cabbage into rough bite-size pieces.
- Make the brine: Add 600 ml (20.3 fl oz) water and 4 tbsp sea salt to a large bowl. Stir until the salt is completely dissolved.
- Salt the cabbage: Add the chopped cabbage to the brine and mix well so all the pieces are coated. Let it sit for 30 minutes.
- Blend the seasoning base: Add 1/2 onion and 300 ml (10.1 fl oz) 갈아만든 배 Korean pear drink to a blender. Blend until smooth.
- Make the kimchi seasoning: Add 6 tbsp gochugaru, 3 tbsp minced garlic, 2 tbsp fish sauce, 2 tbsp maesil-cheong, 1 tbsp sugar, and 1/2 tbsp Miwon to the blended pear mixture. Stir well. As the gochugaru absorbs the liquid, the seasoning will naturally thicken.
- Mix the cabbage kimchi: Do not discard the brine from the cabbage. Add Korean chives cut into 4–5 cm (1.6–2 in) pieces and pour in all of the prepared seasoning. Toss everything together thoroughly. The remaining brine combines with the seasoning to create a refreshing kimchi that is somewhere between fresh geotjeori and water kimchi.
✓ Key Tips for Success
- Keep the brine: Do not drain or discard the salted cabbage liquid. Mixing it with the seasoning is essential for getting the right level of saltiness and the refreshing broth-like finish of this cabbage kimchi.
✓ Serving Tips
- Eat it fresh: Serve immediately after mixing for a crisp, refreshing texture similar to freshly made geotjeori.
- Let it ferment briefly: Leave it at room temperature for about half a day to 1 day, then refrigerate. The flavor of the broth will become more blended as it ferments.
- Substitute the Korean chives if needed: If Korean chives are unavailable, you can use the white part of a green onion or garlic chives instead.
✓ How to Choose Good Cabbage
- Outer leaves: Choose cabbage with deep green outer leaves that are not wilted. The leaves should look clean and free from visible pest damage.
- Weight and firmness: Pick a cabbage that feels heavy for its size, has a tightly packed interior, and has a uniformly round shape.
- Stem condition: Check the cut surface at the base. It should look fresh and should not be noticeably discolored.
✓ Cabbage Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 29.00 kcal |
| Carbohydrates | 6.98 g |
| Protein | 1.36 g |
| Fat | 0.12 g |
| Sodium | 9.00 mg |
Based on 100 g (3.5 oz) of raw cabbage. Actual nutrition may vary depending on variety, portion, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Should I toss the cabbage while it is brining?
Yes. Toss the cabbage once or twice during the 30-minute brining time so the salt water reaches the pieces evenly.
Q2. What should I do if the kimchi tastes too salty or too bland?
If it tastes too salty, add a small amount of water. If it is too mild, add fish sauce or salt in 1/2 tbsp increments until the seasoning suits your taste.
Q3. Can I use fresh pear instead of 갈아만든 배 Korean pear drink?
Yes. You can blend 1/2 fresh pear with a small amount of water until smooth and use it to add natural sweetness to the seasoning.
Crunchy cabbage mixed with a pear-based seasoning and refreshing brine makes this cabbage kimchi easy to prepare without the more involved steps of traditional kimchi. Eat it immediately for a crisp, fresh geotjeori-style flavor, or let it ferment for about a day to enjoy a more developed broth and seasoning.
Save or bookmark this recipe for the next time you want an easy homemade kimchi, and share it with someone who enjoys simple Korean side dishes.
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