Name: White Kimchi (Baek Kimchi)
Yield: Makes 4 bunches
Cuisine: Korean
Ingredients: 4 tablespoons coarse sea salt or kosher salt; 5 green onions (scallions), cut into matchstick strips; 1 tablespoon fine-grain sea salt or kosher salt; 4 cups (1 liter) mineral water; 4 cups (1 liter) water; 1 medium head Chinese (Napa) cabbage (about 3 lbs/1.5 kg); ¾ lb (350 g) daikon radish, cut into 2-in (5-cm) matchstick strips; 2 tablespoons, peeled and grated daikon radish; 1 to 2 fresh or dried finger-length red chili peppers, seeded and cut into ¼-in (6-mm) semicircles; 5 tablespoons grated apple; One 2-in (5-cm) knob fresh ginger, peeled, sliced and cut into matchstick strips; 1 teaspoon fine-grain sea salt or kosher salt; 2 tablespoons grated onion; 1 clove garlic, sliced and cut into matchstick strips

Preparation info

Makes
4 bunches

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Called “white kimchi” because it is marinated in a combination of mineral water, hot peppers and aromatics, this kimchi has a clean taste with a mixture of flavors that peek through every bite. This kimchi takes three days to make so remember to plan ahead.

Ingredients

1 medium head Chinese (Napa) cabbage (about 3 lbs/1.5 kg)
4

Method

Cut the cabbage into 4 vertical sections, leaving the core intact.

In a very large bowl, mix the water and salt. Add the cabbage to the salted water. Place a large plate over the cabbage. Set several cans on top of the plate to act as weights. Set aside at room temperature for 1 day.

The next day, combine the filling ingredients in a medium bowl.

In a large bowl, combine