Name: Baek Kimchi (Korean White Non-Spicy Kimchi)
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Coarse salt - ½ cup; Napa cabbage, cut into chunks - 1; Jujube (Chinese dates), or more to taste (Optional) - 2; Water, divided - 5 ½ cups; Salted fermented shrimp (saewujeot) - 3 tablespoons; Scallions, cut into 1-inch pieces - 2; Garlic, sliced - 6 cloves; Sliced fresh ginger - 2 tablespoons; Korean radish, cut into matchsticks - ½; Chestnuts, cut into thin strips - 5; Pear, cut into matchsticks - ½; Carrots, cut into matchsticks - 2; Red chile pepper, seeded and thinly sliced, or more to taste - 1; Green chile pepper, seeded and thinly sliced, or more to taste - 1; Brown sugar - 4 teaspoons; Salt - 2 teaspoons

Baek Kimchi (Korean White Non-Spicy Kimchi)

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Baek Kimchi (Korean White Non-Spicy Kimchi)

1. Coarse salt - ½ cup

2. Napa cabbage, cut into chunks - 1

3. Jujube (Chinese dates), or more to taste (Optional) - 2

4. Water, divided - 5 ½ cups

5. Salted fermented shrimp (saewujeot) - 3 tablespoons

6. Scallions, cut into 1-inch pieces - 2

7. Garlic, sliced - 6 cloves

8. Sliced fresh ginger - 2 tablespoons

9. Korean radish, cut into matchsticks - ½

10. Chestnuts, cut into thin strips - 5

11. Pear, cut into matchsticks - ½

12. Carrots, cut into matchsticks - 2

13. Red chile pepper, seeded and thinly sliced, or more to taste - 1

14. Green chile pepper, seeded and thinly sliced, or more to taste - 1

15. Brown sugar - 4 teaspoons

16. Salt - 2 teaspoons

How to cook deliciously - Baek Kimchi (Korean White Non-Spicy Kimchi)

1. Stage

Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.

2. Stage

Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.

3. Stage

Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.

4. Stage

Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.

5. Stage

Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.

6. Stage

Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.