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4 bunches
Easy
By Taekyung Chung and Debra Samuels
Published 2015
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.
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