White Kimchi

Name: White Kimchi
Cuisine: Korea
Ingredients: 1 Chinese (Napa) cabbage (about 3½ lbs/1½ kg); 1 cup (250 g) sea salt; 10 cups (2½ liters) beef stock or water; 3 oz (90 g) daikon radish, peeled and sliced into thin strips; 2 green onions, cut into short lengths; 6–8 Korean watercress stems (minari), cut into short lengths; 2 oz (60 g) mustard leaves, cut into short lengths; 1 pear (preferably nashi), peeled, cored and sliced into strips; 5 chestnuts, sliced; 5 dried pitted dates; 5 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced into strips; 5 cloves garlic, minced; 1 teaspoon grated fresh ginger root; 1 red chili pepper, deseeded and cut into thin strips (optional); 4 tablespoons fermented shrimp or fish sauce; 4 tablespoons fermented shrimp or fish sauce; 2 tablespoons sugar; 2 cups (500 ml) water

Baek Kimchi

Preparation info

Makes about
4 cups

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 Chinese (Napa) cabbage (about 3½ lbs/1½ kg)
1 cup (

Korea
Fish course
Preserve
Pescatarian
Gluten-free

Method

Remove and discard the outer leaves of the cabbage, and halve it lengthwise. Combine the salt and beef stock or water in a large container and stir until the salt is dissolved. Soak the cabbage halves in the salted stock or water for 6–8 hours with a weight on top of the leaves to keep them submerged. Remove the cabbage from the container, rinse and shake off the excess