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Baek Kimchi (Korean White Non-Spicy Kimchi)
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Prep Time:
60 minutes
60 minutes
Total Time:
2230 minutes
2230 minutes
Korean-inspired white kimchi with Napa cabbage, radish, pear, chestnuts, and jujube fruit.
Ingredients:
- 0.5 cup coarse salt
- 1 napa cabbage, cut into chunks
- 2 jujube (Chinese dates), or more to taste
- 5.5 cups water, divided
- 3 tablespoons salted fermented shrimp (saewujeot)
- 2 scallions, cut into 1-inch pieces
- 6 cloves garlic, sliced
- 2 tablespoons sliced fresh ginger
- 0.5 Korean radish, cut into matchsticks
- 5 chestnuts, cut into thin strips
- 0.5 pear, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 red chile pepper, seeded and thinly sliced, or more to taste
- 1 green chile pepper, seeded and thinly sliced, or more to taste
- 4 teaspoons brown sugar
- 2 teaspoons salt
Instructions:
- In a large bowl, dissolve 1/2 cup coarse salt in water. Soak cabbage in the salt water for 12 to 24 hours. Drain, rinse thoroughly, and squeeze out excess water.
- Place the jujube in a small bowl of water for 10 to 15 minutes to soften. Then, remove the pits and slice thinly.
- In a food processor, blend together 1/2 cup water, salted shrimp, scallions, garlic, and ginger until smooth.
- Transfer the puree to a large bowl, then mix in jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoons of salt. Stir in the remaining 5 cups of water and mix in the cabbage until it's well coated.
- Transfer the flavorful cabbage mix into a sealed jar and ensure to pour in all the delicious remaining liquid from the bowl.
- Allow mixture to rest at room temperature until it begins to ferment, for 1 to 2 days. Then, place it in the refrigerator.