Non Spicy American Cabbage Kimchi Recipe

I just found out that some call cabbage a "Cheap Doctor" since it's inexpensive and has lots and lots of health benefits.

My mom has been suffering from indigestion (something about acid problem) and can't eat too much of spicy foods, greasy, any other strong flavored foods anymore. One of her friends, who was having similar symptoms, told her that regular American (?) cabbage (not Korean cabbage) that you usually use for coleslaw is good for the stomach (acid and lining protection...etc..) and suggested the following EASY recipe.

Cabbages for your health

**When we lived in Denver, Colorado in 90's there weren't many Koreans back there and not enough Korean groceries either. However, Koreans NEED Kimchi and back then we learned that we could use the American Cabbage Kimchi. It does taste different from Regular Korean Kimchi but it had to do.**

In MD we had no problem getting Korean groceries and just forgot about such Kimchi until now. Back in Denver, we just substituted Korean Napa Cabbage with Cabbage but this recipe doesn't involve any spicy red hot pepper but instead use Red bell pepper thus having non spicy yet red Kimchi!

My mom loves this Kimchi now since it's friendly to her stomach and she can eat Kimchi!
Hope this helps other people who has gastrointestinal health issues or anyone who prefers non spicy fermented foods!

1 cabbage (~3 lbs)
1/2 Korean Radish/Daikon (~12 oz)
2 tbs Minced Garlic
1 Red bell pepper-
3 tbs salt

Slice Cabbage into thin strips
Thinly slice cabbage like so...and...
Thinly Slice Daikon
...also daikon/Korean radish.

Cut red bell pepper and grind
Cut Red bell pepper into squares and grind Red bell pepper with 2 cups of water.

Cabbage Mix
Add garlic, salt, scallion, and red bell pepper to cabbage and daikon slices and mix thoroughly.

*OPTIONAL-You can add sugar to your taste
Let it sit in room temperature for maybe half day (depending on how the weather is...) before refrigerating (to promote fermentation) but be careful not to let it sit out too long.

Non Spicy Cabbage Kimchi
We are done! Since it's not too strong it will be friendly to your stomach (heard it actually promotes its health too!!!) and still have all the fermented food benefits too! Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi


  1. 이 레서피 필요했는데~~~
    허락 없이 담아가요.

  2. I like your recipes! For this kimchi do you need to salt the cabbage like the regular kimchi recipes? Also, no fish sauce or shrimp jut? I want tp try this on my kids so they start developing a taste for kimchi. Thanks!

    • @Sunny
      Yes, you salt the cabbage for this too just like the regular kimchi but no fish sauce or jut.
      Cause this kimchi is supposed to taste nice and clean…little different from regular kimchi
      and more like DongChiMi, the cold radish water kimchi (that often used for cold noodle soup base).

  3. Phil Smith says:

    I followed the recipe to the ” T “. I let the batch set at room temperature for 12 hours. It did not seem to be fermenting. I did start with the cabbage stright out of the refrigerator. Could that have been my problem? What I have now is a salty tasting cabbage . Should I take it out of the refer and let it ferment more? Your reply would be appreciated.

  4. Elizabeth says:

    Why should you not let it sit out too long? I have some kimchi fermenting, it has been about 3 days now, what risks should I be concerned about with leaving it out too long?

    • If you sit it out too long, it’s going to ferment too much…which basically means taste is going to change everyday you set it out…and this particular kimchi is meant to be crunchier than any other kimchi. That means less fermentation…

      basically by storing it in the fridge, you are slowing the fermentation and let you enjoy kimchi longer…
      Remember…it won’t stop the fermentation, but slow the process…

      It’s just basic storing of food like any other foods so it won’t go bad. If it get too fermented some people don’t like the taste of it (some can’t eat it at all)…to the point that it’s spoiled…

      Fermented doesn’t mean it will never get spoiled, so just be careful ;)

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