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Baek Kimchi (Korean White Non-Spicy Kimchi)
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Prep Time: 60 minutes
Total Time: 2230 minutes
Korean-inspired white kimchi with Napa cabbage, radish, pear, chestnuts, and jujube fruit.
Ingredients:
0.5 cupcoarse salt
1napa cabbage, cut into chunks
2jujube (Chinese dates), or more to taste
5.5cups water, divided
3tablespoons salted fermented shrimp (saewujeot)
2scallions, cut into 1-inch pieces
6clovesgarlic, sliced
2tablespoons slicedfresh ginger
0.5Korean radish, cut into matchsticks
5chestnuts, cut into thin strips
0.5pear, cut into matchsticks
2carrots, cut into matchsticks
1red chile pepper, seeded and thinly sliced, or more to taste
1green chile pepper, seeded and thinly sliced, or more to taste
4teaspoons brown sugar
2teaspoons 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.