Baek Kimchi (White Kimchi)

Method10 steps

1. 1

   Step 1: Cut the cabbage lengthwise into quarters by cutting the stem end in half (only about 4 inches in) and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

   Uses 2 medium napa cabbages, about 4 lb each

   
2. 2

   Step 2: In a large bowl, dissolve 3/4 cup of salt in 7.5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

   Uses Quartered napa cabbage · 3/4 cup Korean coarse sea salt for saltwater · 7 1/2 cups water for salting

   
3. 3

   Step 3: Using the remaining salt (3/4 cup) and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). You can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbages. Set aside for about 6 hours, rotating the bottom ones to the top half way through.

   Salt cabbage, rotate after 3 hours · 360 minUses Saltwater-bathed cabbage and remaining saltwater · Remaining 3/4 cup Korean coarse sea salt for sprinkling

   
4. 4

   Step 4: The cabbages for white kimchi should be ready to be washed when the white parts are soft and flexible, but not totally bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves to wash off any lingering salt. Drain well, cut side down.

   Uses Salted napa cabbage · Water for rinsing cabbage three times

   
5. 5

   Step 5: Cut the radish, both bell peppers and pear into matchsticks. Cut the scallions (3–4) and optional minari (1 ounce) into 1-inch pieces and collect them in a bowl. Julienne any optional chestnuts (4–5) and jujubes (4–5).

   Uses 1 pound Korean radish (mu, 무) · 1/2 red bell pepper · 1/2 orange or yellow bell pepper · 1/2 large Korean pear · 3–4 scallions, cut into 1-inch pieces · 1 ounce minari 미나리 · 4–5 chestnuts, julienned (optional) · 4–5 jujubes, julienned (optional)

   
6. 6

   Step 6: Combine the prepared vegetables with the finely minced salted shrimp (1/4 cup), fish sauce (1 tablespoon), minced garlic (2 tablespoons) and grated ginger (1 teaspoon). Add the optional pine nuts (1 tablespoon) and sesame seeds (1 teaspoon) if using. Mix well by hand. Taste: the stuffing should be somewhat too salty to eat by itself; add a little additional salt only if needed. Let stand for 30–60 minutes.

   Rest filling vegetables · 60 minUses Prepared stuffing vegetables · 1/4 cup salted shrimp (saeujeot, 새우젓, finely minced) · 1 tablespoon fish sauce (myulchiaekjeot, 멸치액젓) · 2 tablespoons minced garlic · 1 teaspoon grated ginger · 1 tablespoon pine nuts, 잣 · 1 teaspoon sesame seeds · Salt for stuffing, only if needed after tasting

   
7. 7

   Step 7: Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves.

   Uses Rinsed and drained cabbage quarters · Seasoned stuffing

   
8. 8

   Step 8: Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, firmly press down to remove air pockets.

   Uses Stuffed cabbage quarters

   
9. 9

   Step 9: Mix 1 tablespoon glutinous rice flour with 1/2 cup water. Simmer over low heat until it thickens to a thin paste, then cool completely; the source describes about 3–4 tablespoons of finished paste. Add the separate 4 cups water to the bowl that held the stuffing. Stir in the cooled rice paste and salt (to taste) to taste, starting with 2 teaspoons. Mix well and pour over the packed kimchi.

   Uses Packed stuffed cabbage · 1 tbsp glutinous rice flour for cooled paste · 1/2 cup water for rice paste · 4 cups water · salt to taste (start with 2 teaspoons)

10. 10

    Step 10: Leave it out at room temperature for a full day. Then, store in the fridge. Wait 5 to 7 days before eating. White kimchi doesn’t keep well as long as red spicy kimchi because it’s seasoned lightly and lacks chili peppers that help keep the kimchi from softening. Thus, it’s best eaten within a few weeks.

    Room-temperature fermentation before refrigeration · 1440 minUses White kimchi with finishing brine