Easy Green Cabbage Kimchi Recipe!
Hello from Tbilisi, Georgia! As a traveler, I’ve faced the challenge of sourcing Asian ingredients in this beautiful city. It was a challenge to me, especially since I was in the middle of traveling and couldn’t stock up on all the different kinds of sauces and spices in the pantry. However, this hurdle has inspired me to create simple yet delicious Asian at Home recipes using readily available ingredients. I’m thrilled to share my Easy Green Cabbage Kimchi Salad with you today!
So, the following 4 recipes I will share on my blog will be very easy and fun Asian at Home recipes made with super simple (limited) ingredients! I hope this is helpful!!
Embracing Local Freshness
While Napa cabbage wasn’t easy to find here, I discovered vibrant spring green cabbage that’s just as fresh and flavorful. It’s a testament to adapting and making the most of local produce, even far from home.
Simplifying Ingredients
My usual choices for kimchi are fish sauce or Yondu, but this time, I had to rethink due to limited luggage space and the fear of sauce accidents. So, whenever we arrive at a new place, I buy fresh bottles of sauces. This experience taught me that I don’t need a ton of sauces and spices to cook. I can create a variety of dishes with just a few essential ingredients. In Georgia, my top picks are Miso broth concentrate and shiro dashi. These super versatile sauces work wonders in soups, stir-fries, and salads.
The 5 recipes I’m about to share can be made with only 1 sauce of your choice from this list.
- Soy sauce
- Fish sauce
- Oyster sauce
- Yondu
- Tsuyu
- Shiro dashi
- Miso broth concentrate
Easy Green Cabbage Kimchi Salad Ingredients:
- 2 tbsp yondu, tsuyu, shiro dashi, Miso concentrate, fish sauce, or soy sauce
- 1 1/2 tbsp lemon juice or rice vinegar
- 1 1/2 tbsp sugar
- 1 tbsp chili powder, chili flakes, or gochugaru
- Salt to taste
- 1 lb green cabbage, cut into bite-sized pieces
- 2 green onions, cut into 1” long pieces
- 5 to 6 garlic cloves, chopped
- 1 tbsp toasted sesame seeds
Cut green cabbage into bite-sized pieces. You can also use cucumber, lettuce, onion, tomato, radish or any seasonal vegetable you’d like to use!
Also, cut green onions into 1″ long pieces, chop the garlic finely, and add them to the bowl with the cabbage.
Combine your choice of sauce (I used miso concentrate), lemon juice or vinegar, sugar, chili powder, and salt in a bowl.
In a bowl, combine your choice of sauce (I used ‘Ready-to-use-easy-miso-sauce,’ which is a miso broth concentrate), lemon juice, sugar, chili powder, and salt.
Pour the sauce and mix well with a clean hand. Serve immediately for the best flavor. It’s ideal to consume within 3 days, so remember to store it in the fridge. This variation is not meant to ferment like traditional kimchi. Enjoy!
Creating delicious Korean-inspired dishes doesn’t require a pantry full of ingredients. You can whip up flavorful banchan like my Easy Green Cabbage Kimchi Salad with a key sauce and fresh produce. Stay tuned for more easy and flavorful recipes, 4 more to come!
Easy Green Cabbage Kimchi Recipe & Video
- Total Time: 10 mins
- Yield: 4 1x
Ingredients
- 2 tbsp yondu, tsuyu, shiro dashi, miso broth concentrate, fish sauce, or soy sauce
- 1 1/2 tbsp lemon juice (approximately 1/2 juicy large lemon) or rice vinegar
- 1 1/2 tbsp sugar
- 1 tbsp chili powder, chili flakes or gochugaru
- salt to your taste
- 1 lb green cabbage, cut into bite-sized pieces
- 2 green onions, cut into 1” long pieces
- 5 to 6 garlic cloves, chopped
- 1 tbsp toasted sesame seeds
Instructions
- In a bowl, combine your choice of sauce (I used ‘Ready-to-use-easy-miso-sauce,’ which is a miso broth concentrate), lemon juice, sugar, chili powder, and salt.
- Place the green cabbage, green onions, chopped garlic, and sesame seeds in a large bowl. Pour the sauce and mix well with your clean hand.
- Serve immediately for the best flavor, and it’s ideal to consume within 3 days, so remember to store it in the fridge. This variation is not meant to ferment like traditional kimchi. Enjoy!
- Prep Time: 10 mins
