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| Baek Kimchi (Korean White Non-Spicy Kimchi) |
"We notion venturing into other kimchi domains might be a sensible choice, in particular with the warmer climate. This kind of kimchi is best for those who cannot cope with spicy meals and is milder in taste. Enjoy with rice and other food."
Ingredients :
- half cup coarse salt
- 1 napa cabbage, cut into chunks
- 2 jujube (Chinese dates), or more to taste (non-obligatory)
- 5 half of cups water, divided
- three tablespoons salted fermented shrimp (saewujeot)
- 2 scallions, cut into 1-inch pieces
- 6 cloves garlic, sliced
- 2 tablespoons sliced fresh ginger
- half of Korean radish, reduce into matchsticks
- five chestnuts, cut into skinny strips
- half pear, cut into matchsticks
- 2 carrots, reduce into matchsticks
- 1 red chile pepper, seeded and thinly sliced, or greater to flavor
- 1 green chile pepper, seeded and thinly sliced, or more to taste
- four teaspoons brown sugar
- 2 teaspoons salt
Instructions :
| Prep : 1H | Cook : 12M | Ready in : P1D |
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- Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage within the salted water and permit soak, 12 to 24 hours. Drain. Rinse nicely and drain, squeezing out extra water.
- Soak jujube in a small bowl of water for 10 to fifteen minutes. Drain, pit, and cut into skinny slices.
- Combine half cup water, salted shrimp, scallions, garlic, and ginger in a meals processor; puree till easy.
- Pour puree into a large bowl; upload jujube, radish, chestnuts, pear, carrots, purple chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in ultimate five cups water. Mix in cabbage till nicely coated.
- Pack cabbage mixture into an airtight jar. Pour in any liquid left within the bowl.
- Seal and permit sit at room temperature until beginning to ferment, 1 to 2 days. Transfer to the fridge.
Notes :
- Substitute apple for the pear if desired.
- Substitute dates for the jujube if preferred.
- Nutrition data for this recipe consists of the total amount of salt. The actual quantity of salt consumed will vary.
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