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Baek Kimchi (백김치): White Non-Spicy Kimchi
More recipes: Korean Recipes · All Asian Recipes
30 Mintotal
8servings
25kcal
KoreanCuisine
Baek Kimchi (백김치): White Non-Spicy Kimchi
Laura Chen
8
30 Minuten
0 Minuten
25
Korean
Fermented Vegetables
Baek Kimchi is a mild, non-spicy version of traditional Korean kimchi. You get the flavor of fermented vegetables without the chili heat. This recipe uses napa cabbage, Korean radish, apple, pear and aromatics for a fresh side dish.
Ingredients
- 1 medium napa cabbage, quartered and cored
- 2 liters (8 cups) water
- 50 g coarse sea salt
- 200 g Korean radish (mu), cut into thin strips
- 1 small apple, grated
- 1 medium pear, grated
- 4 scallions (green onions), cut into 2 cm pieces
- 10 g ginger, grated
- 2 garlic cloves, crushed
- 30 ml (2 tbsp) fish sauce
- 1 teaspoon sugar
Instructions
- Put the cabbage in a large bowl and cover it with the salt and water. Leave it overnight to soften.
- The next day, pour off the brine, rinse the cabbage and let it drain.
- In another bowl, mix the radish, apple, pear, scallions, ginger and garlic.
- Add the fish sauce and sugar and mix well.
- Spread the vegetable mixture evenly between the cabbage leaves and roll up each section carefully so the filling stays inside.
- Pack the rolled cabbage tightly into a large, clean glass jar.
- Close the jar 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