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Baek Kimchi (White Kimchi)
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Prep Time: 30 minutes
Total Time: 1730 minutes
Make your own crisp and tangy white kimchi with napa cabbage, daikon radish, garlic, and vinegar for a taste of Korea at home.
Ingredients:
1headnapa cabbage
3tablespoons salt
water to cover
1cupthinly gratedwhite (daikon) radish
2green onions, sliced diagonally into thin strips
4clovesgarlic, minced
2slicesfresh ginger
1teaspoonwhite sugar
1teaspoonwhite vinegar
3pinchesdried Korean red pepper threads
Instructions:
Quarter the cabbage lengthwise while keeping the leaves attached to the core. Rinse the cabbage under cold water and generously sprinkle 3 tablespoons of salt between the leaves. Place the cabbage in a large bowl, covering it with just enough water. Let it sit until the leaves become soft, for about 4 to 5 hours.
Thoroughly rinse the salted cabbage in cold water several times, then allow it to drain in a colander for approximately 20 minutes.
Mix together 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Spread the radish mixture among the cabbage leaves, excluding the large outer leaf of each quarter. Save the liquid from the radish mixture for later use.
Peel back the large outer leaf of each cabbage quarter, leaving it attached to the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and place the cabbage quarters in a clean 1/2-gallon jar. Pour in the reserved liquid from the radish mixture. Seal the jar and let it sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.