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Baek Kimchi (백김치) – Mild White Kimchi without Chili
More recipes: Korean Recipes · All Asian Recipes
Baek Kimchi (백김치) – Mild White Kimchi without Chili
Laura Chen
8
30 Minuten
0 Minuten
25
Korean
Fermented vegetables
Baek kimchi is a mild, non-spicy version of traditional Korean kimchi. It is ideal for anyone who wants to enjoy the taste of fermented vegetables without the heat. This recipe uses fresh ingredients such as napa cabbage, radish and a variety of seasonings for a tasty and healthy side dish.
Ingredients
- 1 medium napa cabbage, quartered and cored
- 2 liters water
- 50 g coarse sea salt
- 200 g Korean radish, cut into thin strips
- 1 small apple, grated
- 1 medium pear, grated
- 4 scallions, cut into 2 cm (3/4 in) pieces
- 10 g ginger, grated
- 2 garlic cloves, crushed
- 30 ml fish sauce
- 1 tsp sugar
Instructions
- Put the cabbage in a large bowl and cover it with the salt and water. Leave it overnight to soften the cabbage.
- The next day, rinse the cabbage and drain off the salt water.
- In another bowl, combine the radish, apple, pear, scallions, ginger and garlic.
- Add the fish sauce and sugar and mix well.
- Spread the vegetable mixture evenly over the cabbage leaves and carefully roll up each leaf so the filling is enclosed.
- Pack the rolled cabbage leaves tightly into a large, clean glass container.
- Close the container and let it ferment at room temperature for 48 hours. Then store it in the fridge.
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More recipes: Korean Recipes · All Asian Recipes