Korean Baek Kimchi (White Non-Spicy Kimchi) Recipe

Name: Korean Baek Kimchi (White Non-Spicy Kimchi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Napa cabbage, quartered; 2 scallions, cut into 1-inch pieces; 1/2 Korean radish, julienned; 2 carrots, julienned; 1/2 pear (or apple), julienned; 5 chestnuts, peeled and julienned; 2, 3 Korean dates/jujubes, thinly sliced (optional); 1, 2 red chili peppers, seeded and cut into thin strips; 1, 2 green chili peppers, seeded and cut into thin strips; 1/2 cup coarse salt; Sauce Mixture:; 6 garlic cloves, minced; 2 tbsp ginger, minced; 3 tbsp saewujeot (salted shrimp); 4 tsp brown sugar; 2 tsp salt (kosher or sea salt); 3 cups water

Servings: persons

1 Napa cabbage, quartered
2 scallions, cut into 1-inch pieces
1/2 Korean radish, julienned
2 carrots, julienned
1/2 pear (or apple), julienned
5 chestnuts, peeled and julienned
2, 3 Korean dates/jujubes, thinly sliced (optional)
1, 2 red chili peppers, seeded and cut into thin strips
1, 2 green chili peppers, seeded and cut into thin strips
1/2 cup coarse salt
Sauce Mixture:
6 garlic cloves, minced
2 tbsp ginger, minced
3 tbsp saewujeot (salted shrimp)
4 tsp brown sugar
2 tsp salt (kosher or sea salt)
3 cups water

1
Rinse cabbage under running water, removing any bruised leaves or rotten sections. Cut cabbage into quarters or small bite-size pieces to save time later.
2
Prepare enough water to cover cabbage and dissolve with 1/2 cup of coarse salt in a large bowl. Add the cabbage chunks into the the salt water until at least partically submerged. Leave it in the salt water for minimum 12 hours (24 hours preferrably).
3
Meanwhile, prepare the sauce mixture by peeling and washing the radish. Cut into thin discs (mandolin works well) and then cut into matchstick pieces. Do the same with peppers and pear.
4
If using dates, wash them and soak for 10-15 minutes. Remove the seeds and cut into thin slices. Puree the onion, garlic, ginger, salted shrimp, and 1/2 cup of water in a food processor until smooth.
5
Combine with all the sauce ingredients plus adding 5 more cups of water into a large container.
6
Remove the salted cabbage and rinse well. Drain and squeeze excess water out.
7
Mix cabbage leaves with the sauce mixture. When all leaves have been lathered, place your new kimchi into an air-tight jar container. If you have quartered cabbage sections, place the stuffing mixture in between the leaves starting with the bottom leaf and work your way up. Repeat until you have used up all the filling. Pour remaining broth into the glass container.
8
Let sit at room temperature for a few days and then refrigerate. Enjoy with rice and other meals.

285

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Napa cabbage, quartered, 2 scallions, cut into 1-inch pieces, 1/2 Korean radish, julienned, 2 carrots, julienned, and more.

Yes, Korean Baek Kimchi (White Non-Spicy Kimchi) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Baek Kimchi (White Non-Spicy Kimchi)

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