Baek Kimchi Korean White Non Spicy Kimchi Recipes

KOREAN WHITE KIMCHI

Steps:

• Let's make the porridge first. Stir the sweet rice powder into 1 cup water into a pot. Stir constantly and bring to a boil. After it starts boiling, turn off the stove burner and remove the pot from the heat and set it aside to cool.
• Rinse the napa cabbage in cold water to remove any dirt or debris. Cut each napa cabbage into quarters (length-wise). Salt napa cabbage thoroughly in each of the leaves. Let it sit in the salt for about 6 hours.
• Soak the dried shiitake mushrooms in a bowl of warm until rehydrated (about 2-3 hours). Once the mushrooms have rehydrated thoroughly, remove the stems and thinly slice the mushroom caps. Set aside for later.
• Remove the pit from the Medjool dates (if necessary) and slice thin. Set aside for later.
• Put garlic cloves, ginger root, brined shrimp, fish sauce, and the cooled porridge into a blender. Blend until a liquidy smooth consistency. Set aside for later.
• After about 6 hours, rinse the salt off the napa cabbage well. Rinse the napa cabbage about three times with cool water.
• Mix the dates, shiitake mushrooms, blended mixture, 2 Tbsp of salt, turnip, and carrots together well into a large bowl.
• Put about a spoonful of this mixture and spread it between each napa cabbage leaf. Continue until you have covered each napa cabbage leaf with this mixture.
• Put the seasoned napa cabbage in a large bowl or in a large jar and pack it gently to remove excess air as much as possible. Keep this in the fridge for about a month and a half to about two months to allow it to ferment and sour.
• Check on the kimchi periodically to check on the fermentation to eat to your liking. Enjoy!

BAEK KIMCHI (WHITE KIMCHI)

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.

BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)

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.

KOREAN BAEK KIMCHI (WHITE NON-SPICY KIMCHI)

Steps:

• Rinse cabbage under running water, removing any bruised leaves or rotten sections. Cut cabbage into quarters or small bite-size pieces to save time later. Prepare enough water to cover cabbage and dissolve with 1/2 cup of coarse salt in a large bowl. Add the cabbage chunks into the the salt water until at least partically submerged. Leave it in the salt water for minimum 12 hours (24 hours preferrably). Meanwhile, prepare the sauce mixture by peeling and washing the radish. Cut into thin discs (mandolin works well) and then cut into matchstick pieces. Do the same with peppers and pear. If using dates, wash them and soak for 10-15 minutes. Remove the seeds and cut into thin slices. Puree the onion, garlic, ginger, salted shrimp, and 1/2 cup of water in a food processor until smooth. Combine with all the sauce ingredients plus adding 5 more cups of water into a large container. Remove the salted cabbage and rinse well. Drain and squeeze excess water out. Mix cabbage leaves with the sauce mixture. When all leaves have been lathered, place your new kimchi into an air-tight jar container. If you have quartered cabbage sections, place the stuffing mixture in between the leaves starting with the bottom leaf and work your way up. Repeat until you have used up all the filling. Pour remaining broth into the glass container. Let sit at room temperature for a few days and then refrigerate. Enjoy with rice and other meals.