This is my first time making Baek-kimchi , literally translated as white kimchi in English . It is not made with hot pepper flakes and gochujang paste, which is why it called white kimchi . And it is a Non spicy kimchi. It is made with ingredients like chestnuts,jujubes, pine nuts and a whole range of vegetables. I omitted using salted fermented shrimp , so you can call this kimchi a vegetarian Kimchi. It has a lot of fresh flavors , and is incredibly refreshing and colorful too. A great side dish to serve your family. I have two friends who shared my love for kimchi . After making this white kimchi, I gave them each a tub to try out and I am sure they will love this white kimchi . Healthy side dish and easy to make too.
* I did not follow Maangchi style of stuffing the vegetable fillings, I cut the napa cabbage into bite size pieces and arrange them alternately one layer of napa cabbage and one layer of vegetable fillings in a pyrex dish until all the vegetables are used up.
I am a great fan of Maangchi and I love all her recipes , I want to try out each and every one of her korean dishes that she shared on her official website . She always make me drool before sleeps take over :)
the vegetables used are carrots, radish, leeks, spring onions, red chilli and jujube
to ferment the kimchi - blend together korean pear, garlic, onions and ginger
add the blended seasoning into prepared brine water. Let it sit for 30 mins
sieve the blended seasoning and brine mixture before adding to the layers of napa cabbage and vegetable fillings
arrange them alternately ,one layer of napa cabbage and one layer of vegetable fillings
once all the vegetables are used up, pour brine
onto the kimchi till it is all submerged
make sure all the vegetables are submerged in the the brine
Cover and let it sit at room temperature until it starts fermenting, which should
be 1 1/2 days to 3 days depending on how warm your room is.
Keep an eye on the kimchi and taste it now and then,
once the brine turns sour, it is fermenting
Keep in fridge and it will slow down the fermenting process.
It can keep for about 1 month.
1 large napa cabbage
1/3 cup, 1 tbsp plus 2 tsps salt
1/2 pound korean radish ( daikon) cut into matchsticks
1/4 cup carrot, cut into matchsticks
3/4 cup buchu ( Asian chives) cut into 1 inch * I replaced with leeks and spring onions
3 jujubes, seeded, cut into strips
2 fresh chestnuts, peeled and cut inot thin strips * I ommited
2 tbsp pine nuts * I ommited
1/2 of red bell pepper, cored, seeded and cut into thin strips * I replaced with red chilli
1 medium Korean pear, peeled and cored
4 garlic cloves
1/2 cup onion
1 tsp ginger
Salt the cabbage
1. Cut the cabbage in half, then cut a slit through the core 2 inches above the stem, so the leaves are loosened but still attached.
2. Rinse the halves under running water, or soak them in a basin for a few seconds until all the leaves are wet.
3. Put the halves in a large basin and sprinkle 1/3 cup of salt evenly between the leaves. Let them sit for 1 1/2 to 2 hours, turning them over every 20 mins.
4. Rinse the cabbage under cold running water a couple of times to get rid of any dirt or salt. Split each half under the running water, to divide the cabbage into quarters. Cut out the remainder of the core. Drain and set aside.
Make the vegetable fillings:
1. Combine radish, carrot, jujubes, chives, chestnuts and red bell pepper in a bowl. Set aside.
Make seasoning mix for brine
1. Blend pear, garlic, onion and ginger in a food processor until creamy. Set aside.
1. Mix 4 cups of water and 2 tbsp of salt in abowl with a wooden spoon. Stir it well until the salt is thoroughly dissolved.
2. Put the blended seasoning mix into a cotton pouch, or wrap it a couple times in cheesecloth and put it into the bowl of brine. Press it down with a spoon so the delicious blended flavors seep through. Squeeze it a bit and stir the brine for a while. Remove the pouch.
Make the kimchi
1. Spread the vegetable fillings between each leaf of the cabbage. Fold the stuffed cabbage quarters over and put them into a container, glass jar or korean earthenware pot.
2. Pour the brine over the kimchi so its submerged.
3. Cover and let sit at room temperature unti it starts fermenting, which should be between 1 1/2 to 3 days depending on how warm your room is. A warmer room will ferment faster. Just keep an eye o the kimchi and taste it now and then. When the brine turns sour, it is fermenting.
4. Move it to the fridge, which will slow down the fermentation process. It will keep for about 1 month. Serve cold.