White kimchi recipe (Baek kimchi)
How to make Refreshing and crispy non-spicy white kimchi.
Prep Time30 minutes mins
Cook Time10 minutes mins
6 hours hrs
Total Time6 hours hrs 40 minutes mins
Course: Salad, Side Dish
Cuisine: Korean
Servings: 10 people
Calories: 69kcal
- 1 napa cabbage
- ½ cup kosher salt
- 1 small radish
- 10 stems green onions
- 1 pear
- 10 dried jujube (Option)
- 5 cloves garlic
- 5 g ginger
- ½ onion
- 2 tablespoons glutinous rice flour
- 2 tablespoons fish sauce
- 1½ teaspoons Sweetener + 1 tbsp sugar (or 2 Tablespoon sugar)
- 2 liters purified water
Wash the cabbage and divide it into 4 parts.Sprinkle 1 tablespoon of salt per portion of cabbage between the white stems.Make salty water, like seawater, and pour it over the cabbage until submerged.Sprinkle about 1 tablespoon of salt over it, press with a weighted bowl, and let it sit for 6 hours. Pour 1 cup of water into 2 tablespoons of glutinous rice flour, mix well. Make glutinous rice porridge by microwave.Add sweetener to it and mix. Set aside. Wash the radish to remove the dirty skin, cut 2/3 of the radish into large pieces, and mix with a tablespoon of salt.Cut the remaining 1/3 of the radish into long strips.Peel the pear and remove the inner part. Cut 1/2 of pear into long strips, the other half to slice. As in the picture, cut the jujube, cut the green onion into 5cm lengths, cut the onion, and chop the garlic and ginger. The cabbage is ready when it bends gently as shown in the photo. Rinse with cold water and drain.
Put the radish strips, jujube, and pear strips in a large bowl, add half of the other ingredients (onion, green onion, garlic, ginger).Add fish sauce, sugar, and 1 tbsp salt and set aside. Insert the mixed ingredients little by little between the cabbages.(If you add too much, the white kimchi will not look good.)Gently wrap it with the outer leaves of the cabbage and put it in a kimchi container. Place the rest of the ingredients on top. - The salted radish and sliced pear, half of others ( onion, green onion, garlic, and ginger).Dissolve glutinous rice porridge prepared in 2 liters of purified water, season with salt as much as you like, and pour. Press down the cabbage with a gentle treat so that it does not float, cover, put in the refrigerator, and consume after about 3 days.