White Kimchi (Baek Kimchi)
-1 large or 2 small Napa Cabbages
-3/4 cup Course Salt (not table salt!)
-Water, as needed
-1 1/2 cups Water
-2 TBSP Glutinous (Sweet) Rice Flour
-1 or 2 Red Bell Peppers, julienned
-1 or 2 Carrots, julienned (optional)
-6 Green Onions, 2 inch slices
-1 Korean Radish or Daikon Radish, julienned & halfmoons/quartered slices
-6 Cloves Garlic, rough chopped
-2 or 3 TBSP Ginger, rough chopped
-1 large Sweet Yellow Onion, rough chopped
-1 Asian Pear (or half pear, half apple), rough chopped
-4 1/2 cups Water
-1 TBSP Sea Salt
-2 TBSP Sugar
Start by removing outer leaves/damaged leaves and quartering the Napa Cabbage. Salt between the cabbage layers and add to a very large bowl. Mix any remaining Salt with Water then pour over the Salted Cabbage to brine. Use enough water to cover the Cabbage. Use something to weigh them down to keep submerged. Brine for at least 2 hours. Check to see that the cabbage can bend without snapping.
To make the porridge: Mix 1 1/2 cups Water and 2 TBSP Glutinous Rice Flour in a pot over medium heat. Stir constantly so it doesn't burn on the bottom. Cook until it becomes thick. Remove from heat to cool completely.
Meanwhile, prepare the veggies by washing and slicing the Bell Peppers, Green Onion, Carrots, and Radish.
To make the Kimchi Brine: Roughly chop Garlic, Ginger, Sweet Onion, and Pear. Add to a high speed blender with 1/2 cup of Water. Blend until smooth. Pour into a nut milk bag or several layers of cheese cloth. Place the bag into a bowl of 4 cups of Water with Sugar and Salt mixed in. Press or gently squeeze the bag to release the flavors into the water. You don't want the actual pulp in the brine. Remove after squeezing the juices out. Add in the cooled porridge and stir well.
Drain and rinse the Cabbage very well to get rid of the excess Salt. Layer in the chopped veggies and add to a fermenting box or jar. Layer in extra veggies if you have extra, along with halfmoon/quartered Radish if you chose to use them. I personally love having the extra crunch of fermented radish! Gently pour over the brine and cover. Don't fill all the way to the top or it will spill over during fermentation! Leave at least an inch space from the top. (This is a mistake I often forget about!)
This is a non-spicy kimchi that is usually fermented for 1-3 days on the counter then in the refrigerator for another 5-7 days depending on your taste. For a more sour, fizzy flavor: leave on the counter for 2-3 days then into the fridge. You will need to "burp" the jar/fermenting box for the first few days to release the gas due to fermentation.
It is common to add pine nuts, but I left them out due to food allergies.
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