Baek Kimchi White Kimchi Recipes
BAEK KIMCHI (WHITE KIMCHI)
Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.
Provided by Ann Lee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT4h50m
Yield 10
Number Of Ingredients 12
Steps:
- Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours.
- Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.
- Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.
- Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 5.6 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2342.5 mg, Sugar 2.5 g
BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)
We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can't handle spicy foods and is milder in flavor. Enjoy with rice and other meals.
Provided by mykoreaneats
Categories Side Dish Vegetables Carrots
Time P1DT13h10m
Yield 12
Number Of Ingredients 16
Steps:
- 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.
- Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
- Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
- 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.
- Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
- Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 11.3 g, Cholesterol 2.5 mg, Fat 0.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4201.1 mg, Sugar 4.6 g
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- 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.
- 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.
- 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.
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