Easy Putbaechu (Seoul Green Cabbage) Kimchi for Summer!

Summer Seoul Green Cabbage Kimchi with Putbaechu is a perfect simple refreshing kimchi to make for the warmer days. This kimchi recipe can be enjoyed both fresh like a kimchi salad or after it’s ripened.

Tips

Handle the cabbage leaves with care – when making kimchi with vegetables that have a lot of green leaves like this Putbaechu, Yeolmu (radish greens), Gat (mustard greens), you need to be careful not to bruise or break the green leafy part too much as they can leak a very grassy flavor onto the kimchi which can make it unpleasant to eat.

Kelp Broth adds great flavor – making and using the Dasima (kelp) broth is optional but it adds great umami flavor to your kimchi as this is a natural MSG.

Use Fresh Red Chili for a refreshing spicy kick! – using Korean fresh red chili pepper is best but that’s not always available in the US and a fresh Fresno red chili is a great substitute

Substitute dry whole red Korean chili for fresh ones by adding liquid (use some of the liquid from recipe) to it and letting it rehydrate then using a chopper

Add pepper seeds for extra spicy kick – it also it helps prevent kimchi from spoiling. But it’s not a must.

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Easy Putbaechu (Seoul Green Cabbage) Kimchi for Summer!

Ingredients

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