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

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.