Baek Kimchi (White Kimchi) Recipes

Ingredients :

1 napa cabbage

2 scallions, roots trimmed and cut into 1-inch pieces, then shredded

1 Korean radish, julienned

2 ounces carrot, julienned

1 ounce Korean chives, cut into 1-inch pieces

1 ounce watercress, cut into 1-inch pieces

1/4 apple, seeded and julienned

5 chestnuts, peeled and julienned

1/2 cup coarse salt

Sauce -

3 tsp finely minced fresh ginger

3 tbsp minced garlic

3 tbsp ground salted shrimp

4 tsp granulated sugar

1/4 tsp artificial sweetener

2 tsp salt

3 cups water

Napa Cabbage Preparation - Turn the cabbage upside down and cut through the root end about a quarter of the way. Rip the cabbage in half the rest of the way until there are two separate halves. Repeat this process with each half (at this point you should have 4 equal-sized pieces of cabbage). Wash under running water. Put the cabbage in a large bowl and sprinkle the salt evenly over the cabbage leaves. It is a good idea to lift up some of the bigger leaves and sprinkle the salt between the leaves. Pour in enough water to cover the cabbage. Leave overnight (6-8 hours). Drain and wash each quarter of cabbage under running water 2-3 times and then put them in a colander to drain for about 30 minutes.

Making the Kimchi - Prepare the sauce by combining all the sauce ingredients in a large mixing bowl. Stir to mix together. Add scallions, radishes, carrot, chives, apple, chestnuts, and watercress and mix together with sauce. Put one of the cabbage quarters in the bowl and spread the sauce mixture between each leaf and around the outside. Repeat for the rest of the cabbage. Put the stuffed cabbages in a container. It is important to have the cabbage facing upward to keep the ingredients within the cabbage. Make sure to fill up only 80% of the container to avoid any overflow when the kimchi goes through the fermenting process. Put all the cabbages and the rest of the sauce in the container and close the lid.

Enjoying Baek Kimchi - Baek kimchi can be eaten right away if defsired. But the taste changes over time, and many Koreans prefer to let it ferment before eating it. To quicken the fermenting process, leave it at room temperature for 36 hours. After this, the kimchi must be kept in the refrigerator at all times. Baek kimchi can be kept up to 10 days in the refrigerator. When serving kimchi, make sure to cut off the root end and discard.

(The very first Kimchi recipe)

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