My Korean KitchenNon-Spicy White Kimchi (Baek Kimchi)
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Ingredients
Serves 24- 1 large napa cabbage ((1.6 kg / 3.5 pounds))
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 carrots ((100g / 3.5 ounces), julienned)
- 150 g red apple ((5.3 ounces), peeled and seeded)
- 20 g asian chives ((0.7 ounces), chopped in little finger lengths)
- 30 g red bell pepper ((1 ounce), julienned)
- 300 g Korean pear (or bosc pear (0.7 pounds), peeled and seeded)
- 50 g onion ((1.8 ounces), peeled)
- 1 Tbsp pine nuts
- 4 cups water
- 1 Tbsp coarse sea salt
- 1/4 cup coarse sea salt
- 3/4 cups coarse sea salt
- 200 g Korean radish (or daikon radish (7 ounces), julienned)
- 4 pitted dried jujube ((10 g / 0.4 ounces), thinly sliced)
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Steps
- Step 1
Cut the cabbage into half then quadrants. Sprinkle the salt directly on the white part of the cabbage and pour the pickling brine onto the cabbage. Place a heavy object (e.g. a large salad bowl full of water) onto the cabbage to stop the cabbage floating and to help with the pickling process. Leave it at room temperature until the white part of the cabbage is flexible (for about 1 hour 30 mins). During this time turn the cabbage over a few times to change the position (e.g. every 30 mins). Rinse the cabbage a few times in running water. Rinse off any residue salt. Drain and place on a strainer to drain off the water for 10 to 20 mins.
- Step 2
Prepare kimchi fillings during step 1 per instruction above (ingredients section). Also, prepare the kimchi brine. Mix the water and salt in a large bowl. Puree Korean pear, apple, onion, garlic and ginger in a blender. Place the blended ingredients into the strainer / cheese cloth and clip the top so that the food content doesn’t come out. Put it into the bowl (salty water from earlier) and soak the strainer / cheese cloth. Squeeze out all the juice from the strainer / cloth to dissolve into the water.
- Step 3
Place the pickled cabbage (from step 1) onto a clean board. Starting from the bottom leaves, fill the cabbage with kimchi fillings, evenly, one layer of cabbage at a time. Once done, place the kimchi into a large container, facing down. (I used a 5L container for this recipe.) Repeat this step with the remaining ingredients.
- Step 4
Pour the Kimchi brine (from step 2) into the kimchi container. Place a heavy stone or a plate on top to stop the kimchi floating and submerge the kimchi well in the brine. Close the lid. Leave at room temperature for 12 hrs (in summer) / 24 hrs (in winter) then transfer it to the fridge.
- Step 5
You can start serving the kimchi from about day 3. Though it tastes better as it ages (from about day 7) but before it turns too sour. Cut the kimchi as you need before serving. (I normally cut one whole quadrant slice at a time.) Serve the sliced kimchi on a plate and add a few scoops of the kimchi brine on top of the kimchi.
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Cut the cabbage into half then quadrants. Sprinkle the salt directly on the white part of the cabbage and pour the pickling brine onto the cabbage. Place a heavy object (e.g. a large salad bowl full of water) onto the cabbage to stop the cabbage floating and to help with the pickling process. Leave it at room temperature until the white part of the cabbage is flexible (for about 1 hour 30 mins). During this time turn the cabbage over a few times to change the position (e.g. every 30 mins). Rinse the cabbage a few times in running water. Rinse off any residue salt. Drain and place on a strainer to drain off the water for 10 to 20 mins.
Source: My Korean Kitchen
