How to make Kimchi without Napa Cabbage!

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Many of you don't have access to Napa Cabbage in your local markets. So now, Daniel shows you how to make traditional Kimchi with ordinary Green Cabbage! That's right - it's green cabbage Kimchi! For our neighbors who don't have Korean marts nearby, this video is dedicated to you :)
Green Cabbage Kimchi has its own unique taste! It's crunchy, filled with natural juices and of course, that spicy Kimchi paste.
Use the recipe, whenever you're craving Kimchi abroad.
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[@FutureNeighbor]

Heelloo Neighbors! KT here 💃!! I have a quick announcement. I'm starting a Korean Face-Mask Delivery Service 💆‍♀️✈️! If you got dry skin and want to sample some of Korea's latest skincare ingredients (every month), ch-ch-check it out 😘: futuredish.com/product/korean-face-mask-subscription/

[@vinithakrishnan139]

Blog was amazing Daniel.. Can I get it in india shipping available?

[@FutureNeighbor]

Kutty Ma Yes!! ;)

[@arkonite]

Definitely checking this out as a treat option for me💖💖💖

[@KPoplover0927]

I just signed up for a monthly subscription.

[@FutureNeighbor]

@@KPoplover0927 KT here!! Thanks Rafael!! 😘 Excited to send you yoursss

[@CheesecakeOnTheMoon]

Thank you for making this. This is why Future Neighbour is the best, most versatile channel

[@jeanapereira7422]

I agree I am so glad I found his channel!

[@Solskensbarn]

Omg yeeees! I have all these things (or replacements) at home, guess who is finally making kimchi??? I have had cravings for so long, but ready made kimchi is rare and exepensive where I live.

[@Lorei71]

Ah, from Sweden? It is ridiculous how expensive kimchi is here, even at an Asian market. A tiny can of kimchi, around 200 grams, for about 4-5 dollars, at least in my small town. I'm finally got my hands on real gochugaru, so I'm doing kimchi at home for the first time!

[@Solskensbarn]

@@Lorei71 Haha, yup! It is craxy expensive for such a small ammount! Like, that is barely a portion for one?? Good luck with your kimchi, I've made it a couple times now ^^ (I've found that fermented shrimp paste, like a teaspoons worth, makes a huge differance in the fermentation process, so if you can find that at your local asian market, try it! If you are not vegan ofc! ^^)

[@sunday2049]

thankyou so much daniel... its really hard to find napa cabbage here... i once used normal cabbage though...😁

[@hitmenow]

This is so good! We substituted the Gochugaru with 4 tbsp crushed red pepper flakes + 4 tbsp paprika. Thanks!

[@SamanthaSkyeTV]

Ooo, thank you for this simple recipe! I can't get Napa cabbage where I live so this is incredibly helpful.

[@oofoof1012]

Here are some replacements for people who don’t have access to some of these ingredients! (*^ω^*) ☁️Fish Sauce: Soy Sauce ☁️Korean pear: Western pair. 1/2 (stated in video) ☁️Gochugaru: Red Pepper Powder, or Cayenne Powder flakes (Personally I mix the two when I’m out of Gochugaru) detail: Red>Cayenne If you want to try it :D Please note: These are not traditional ingredients and may take away from the original flavor of Kimchi, so I recommend finding the ingredients :D

[@stacyann7335]

thank u❤

[@gem2148]

Omg THANK YOU so much.. In my country we don't have Korean cabbage, & i always wanted to make kimchi, so that's going to be helpful..

[@stinkykimchi8101]

I just made this using my grandmother's recipe! she made this a lot of my dad because napa cabbage was not available in stores in the US when they first immigrated. she has access to korean produce now but still makes this on occasion and I actually really love this style of kimchi! she will often add green cabbage to other kimchi dishes for the texture it adds and I often find myself craving green cabbage kimchi because it reminds me of her! she doesn't salt the cabbage initially instead she just lets the salt from the seasoning paste soften it over time it's very crunchy and fresh!

[@annainspain5176]

Just for fun, I made this using purple cabbage, since purple is my favourite colour and I was curious! It came out very tasty! Be brave, try it!

[@loverofmysoul8742]

I always make kimchi with the regular cabbage. I love the texture. I have 1.5 bottles in my refrigerator right now. I must belong to the Korean community cuz I was thinking: "Make redder. Lol

[@havootu]

Thank you for making this video I wasn't sure if I could use regular cabbage because Napa cabbage where I am tends to be either hard to find or ridiculously overpriced. I'm going to give this a try

[@justaperson4363]

I was thinking about "would it taste different if I put regular cabbage?" Bc its very rare to find napa cabbage,or not avilable at all. I m so glad I found a video to be my perfect solution. Kimchi seems like it tastes good,and interesting at the same time.

[@natt7748]

I really like your recipes. Finals are coming up, so I've been eating only tofu, gim, and kimchi for the past week. I will maybe add radish soup and some spinach. Meal prep has to last under 10 minutes everyday.

[@FutureNeighbor]

Try to fit in a few workouts... will help with memory (and overall energy!) 😘

[@MG-sx8gw]

Hello!! I've always been super intimidated to make kimchi because it was always such a huge operation at my house. I followed this recipe and it couldn't be easier, or tastier!! Thank you so much!!

[@Sangwoo_oncrack]

Omg yes! I was waiting for this. Thank you so much for this recipe👌

[@blackpearl8574]

This recipe sounds OK to me, as I am familiar with making kimchi and made it many times. I would still let it ferment first.

[@JJ-yu6og]

I misssssed you Dany-yel!😍😍😍😍 Like first day of class.... Love your funny Daniel-isms....lol

[@FutureNeighbor]

Hello Jojojo!! 🙂🙃

[@madi0582]

Thank you so much for this video! I always wanted to try making Kimchi but with the current Covid-19 lockdown, I only have the regular cabbage. Just what I was looking for, thank you!

[@lunch7213]

Madi05 You can make kimchi with just about any cabbage. Green, red, savoy, nappa. Once you ferment it and add the spices the flavor of the cabbage becomes secondary

[@novenovm]

Excelent idea and very easy . I always have cabbage in the fridge. Thank you.

[@JesusIsLoveTR]

Thanks for the recipe neighbor. I’m going to add some matchstick sized carrot sticks, scallions and ginger to remix. Can’t wait for the weekend! It’s kimchi time!

[@ashoakthorn369]

Thank you for making this! It's pretty easy to find napa cabbage here, but I have a large amount this cabbage from our garden this year.

[@FutureNeighbor]

Yea Sophie, give it a try 👍 My taste even better with that home-grown cabbage... I wish we had space in Seoul to have a personal garden!! Would love to grow some herbs...

[@dear_totheheart]

Honestly this is so great and made it less intimidating, I can't wait to try! But a question - so it's amazing you can it it fresh/raw like that but what about the typical fermentation portion of making kimchi? Do you just put the leftovers in a jar and it's fine with this method of making kimchi too or does it not hold up the same? I get so nervous that I'll do the fermentation wrong and instead eat mold and get ill D:

[@asmajouini8808]

Hi this is so late sorry but I'm gonna try this and i have the same question, so how was it for you?

[@latomate966]

I made kimchi this morning (my first time) and is the best thing I had ever eaten 🤤🤤🤤

[@judysocal8682]

I grew savoy cabbage in my garden this year and needed ideas for preparing it. Thanks for this video and your website. I had everything but the fish sauce but it is good. I will make an effort to find fish sauce for the next time. I also like the name of your channel.

[@victoriagutzman3278]

Thank you for this recipe! I'm going to be making this soon. It sounds delicious!!!

[@aznamethyst]

Omg I want that bowl with the strainer holes! If you can link it please do!

[@lesiapersimmon7547]

I found the bowl on Amazon in white or green.

[@annainspain5176]

I just made this for lunch and it's fantabulous!! Nice little crunch in there, great flavour. I like Korean chili because it does bite, but it has a smoky flavour with the fire.

[@tanialeca2307]

You the bomb, awesome tutorial, watching from Kaikohe New Zealand 😊😊😊💞💞

[@orchidmsc]

Regular cabbage kimchi is my favorite. Thanks so much for the recipe!

[@annainspain5176]

Oh, goody! I think I would like this semi-crisp version more than the (kinda limp) napa kimchi I can buy where I live.

[@artemiss9230]

I'm going to try this sometime!! Thank you!!!!!!

[@karma-lg3gf]

thank you so much . I always wanted to make kimichi since watching kdramas . This nappa cabbage was the problem. Now it's solved . 😊

[@gideonlalremchhunga8760]

this is what im looking for... thanks dude

[@rosiereal804]

No paste? No haste? No running to HMart on the other side of the city because the Napa in my grocery is so crappy??? SOLD!!! Thank you, Magician.

[@anelphoenix2894]

That video made me smile😊 I love your recipes and your sense of humour👍

[@smileytow1925]

Thank you for this recipe! And that’s the curry mix that I use! We love it! I will be trying this kimchi recipe soon!

[@jannathaysha]

I am from India. I always wanted to know how to make kimchi with normal cabbage. Thank you. I will it try it soon😍😍😍

[@unknowndeoxys00]

Classic flavor, looks tasty 😊 could it be fermented in the same way as napa cabbage kimchi? I always assumed that this is meant to be eaten quickly

[@Eluneadore1]

Love love love this!! Thank you xx

[@ani5158]

Can we replace pears with apple?

[@paribrahma]

Can I skip pear part? Would it make any difference in taste?

[@sp500-steph7]

hello! 🤣 I am drooling 🤤🤤🤤 binge watching all videos

[@shivaninagda7126]

How long does it take to ferment? And how long it can be kept?? And can we use something else instead of fish sauce?( for vegetarians)

[@arvanitrezniqi7300]

shivani nagda it takes about 1-3 days and you can keep it like 1 year in the fridge. And for you vegetarians use soy sauce.

[@JJ-yu6og]

You can add more salt if you want - if u don't like fish sauce

[@FutureNeighbor]

Hi Shivani! You can eat this right away after making. Afterwards, keep it in the refrigerator and eat it within 2 weeks. If you get your hands on some vegetarian fish sauce, best option. That way you can get a similar tastes. It's difficult to know exactly how much salt to use without first knowing the flavor of Kimchi. Good luck!!

[@antoinedodsonsbandana5856]

Arva I highly doubt you could keep it in the fridge for a year, without it going off 😒😒

[@shivaninagda7126]

@UnicornV Taehyung it worked?

[@mitchelllowery5940]

Looks so good. Definitely gonna give this one a try 👌

[@elinan.1498]

"Korean Community might banish me" :D love your videos

[@asy3301]

4:03 "i cant stop here,korean community might banished me" lol, i can't move on from this tho😂

[@emalinel]

I didnt know that KISS principle had an acronym (been living that way my whole life lol). Gotta use that next time someone intentionally tries to make my life too complicated xD Also, Jesus that Asian pear looks perfect (looks like a cute little belly button heh)

[@OeilPhotography]

Wonderful! Was wondering whether to make kimchi or sauerkraut tonight lol

[@jackie9068]

Thank you so much now l will do this with Jamaican cabbage (collards). I was worried how to do this without napa cabbage.

[@nathanjones09201979]

Haha thanks so much for making this. Trying today.

[@iLoveYangYosoeb]

I'm making my version of this now. It's really tasty and I'm not even done yet

[@swan270]

thank you for making this video

[@mepitimba155]

This is so helpful

[@davidralte4052]

how long should be kept in refrigerate

[@jimliu2560]

What about Kimching other vegetables, like hard neck garlic rods; Wosun, long beans, bamboo shoots, exotic mushrooms?

[@amyjo1293]

Looks delicious 😋

[@poushalidey948]

Why didn't you use the rice mix? Isn't it necessary?

[@FutureNeighbor]

The rice mix is necessary for NAPA cabbage because its so smooth.. but green cabbage has alot of grooves and crannies which hold on the kimchi rub.

[@Lorei71]

Oh, I was just wondering the same thing! Good to know!

[@KPoplover0927]

I'm gonna try this out of curiosity. I'm able to get Napa cabbage fairly easy.

[@FutureNeighbor]

Let us know how you like it vs. the Napa version!

[@tilasole3252]

You do not allow for the kimchi to ferment? I actually went to a couple of Asian stores the other day and they were out of napa cabbage in one store and really weak looking napa in another, so I just bought the greener green cabbage. Cheaper too.

[@bulgogikimbap220]

Thanks !

[@amiesha85sha82]

In love with korean food~ 😍😍😍 from malaysia~

[@Pumpkinpiris]

Yessss! But isn't this going to be waaay more crunchy?! I'm gonna get on the homemade kimchi train soon!!

[@natt7748]

The cabbage should be softer if you let it soak overnight.

[@FutureNeighbor]

Personally, I like the slight crunch in this kimchi. Part of the flavor in this variation :)

[@nadiasulaiman5056]

Can anyone please tell me how long can i keep this in the refrigerator?

[@lunch7213]

Nadia Sulaiman Maybe 2 or 3 weeks. It’s going to smell sour regardless but it if smells rancid then toss it

[@karmenzupanc5177]

Can red pepper powder be replace with another "non" spicy ingredient?

[@parkminniemin5327]

I’ve eaten samgyeopsal with this kind of kimchi but the cabbage tasted sweet and peanut-y. Can you add like peanut butter or crushed nuts to this? I’m just wondering. Anyways, great video, great recipe 😊 keep up the good work 💪.

[@izabelezyleify]

maybe it had sesame seed oil, but peanuts??? never heard of such kind of version

[@miche5196]

This video was amazing 😂👏

[@natashacarolineug.9624]

Is there anything else that I can use to replace fish source? Please

[@necrogenesis1981]

You didn’t ferment it? How long should I ferment mine? Or is this recipe not suited for it?

[@JamyangKingYoesel]

Thanks you . I did it

[@harmeetsingh4299]

but you didnt ferment it

[@jamiepark888]

I’m Korean and I’ve never had kimchi with pear. That’s so interesting to me. It doesn’t make it too sweet? Is it substituting for sugar?

[@samanthatrejomill6113]

I love kimchi!!! Hola soy de México.

[@MarcosElMalo2]

Are you making kimchi? What ingredients do you use? I found a Korean restaurant in Queretaro that will sell me kimchi (200 pesos/kilo), but It’s over an hour away from where I live. Do you have Mexico substitute ingredients? Estás cocinando kimchi? Que ingredientes usas? Encontré un restaurante coreano en Queretaro que me vende kimchi (200 pesos/kilo), pero está lejos de donde vivo. Tienes ingredientes de Mexico para substituir por los ingredientes coreanos?

[@cristamayo3034]

Hello Daniel,what is that liquid sauce in a bottle..is that a soy sauce?or fish sauce?

[@mepitimba155]

What can we use instead of pear?

[@gem2148]

Yes please

[@unknowndeoxys00]

I experiment with apples 😊 maybe more tart-sweet apples like green or red-yellow ones would work better instead of soft-sweet ones like Red Delicious. But don't let that stop you from trying 😃

[@natt7748]

My mom uses fuji apples when we're out of pears.

[@madisonm9896]

Apples! Try getting a sweet apple like Fuji or honeycrisp

[@chaleel.2865]

While pear is my favorite, apple is a great substitution. I've also used persimmon, which was equally tasty!

[@sahroibrahim9182]

I want to make it but I dont have pear and fish sauce in our country

[@lunch7213]

SAHRO IBRAHIM You can use apple or carrot and Worcestershire sauce too if available.

[@shilalee6328]

If i make this for my korean mother in law, will she like it? I’m nervous hahaha

[@juneseongmin]

The redder the kimchi the superb it is

[@happyme1923]

I want to ask will taste different than normal kimchi.. ???

[@lyndavaiphei7600]

What about the sweet rice flour can we skip That too...thankyou.so.much I was about to. Make kimchi but I couldn't find sweet rice flour 😪.

[@aliyam.3977]

Lynda Vaiphei yes you can, the nice thing about using green cabbage is that you don’t need the rice flour to make the porridge

[@sweetanne1123]

What should i substitute for pear please

[@amiratakilt2852]

I am confused what aboutthe rice flour pace?

[@annaorna3127]

Can I use this récipé to make soup as budae jigae ?

[@jaiey]

omg your awesome

[@kamportlove6961]

thanks you

[@AJmaverick3]

Any replacement for pear and fish sauce?

[@SilverreploidCLE]

Super kimchitastic recipe!! :DD

[@cteehuda]

More kimchi recipes please

[@arkonite]

Guys can you do a video on vegetarian dosirak ideas pretty please! Im exploring vegetarian cuisine but wanna keep my lunches in the asian flavour 💖

[@nikolai8150]

No fermentation needed??

[@drjav9146]

I want kimchi without napa and gochugang because what is gochugang? Can I use normal red chilli powder? Then wouldn't it taste super hot ?

[@avynshullai5038]

How long can we keep it in the refrigerator

[@kalpanalimbu984]

Can we store it at room temperature?

[@ayoolawandiswa]

can I use gochujang instead of red pepper flakes cause Im trying to make this tonight

[@purnimalaxmibasnet7399]

I love how he said " goooood " 🤷

[@happyme1923]

Hey how many days it has to mature??

[@viaconda7391]

Hi! Can I use maesil if I don't have pears?

[@sarahs.8269]

I've bought for the very first time a napa cabbage at the asian grocery store. Oh boi! It is way better than regular cabbage! I love to eat it as a salad, and even used it to make your breast chicken recipe! But still have a problem with the fermented version tho because of a smelly french dish :/

[@natchii1542]

Can I use Himalayan Salt instead? :D

[@JJ-yu6og]

Yes

[@natchii1542]

@@JJ-yu6og Thanks

[@slowliving2041]

No ginger?