White Kimchi

1. 1

   Mix 6 cups water and 6 tablespoons coarse salt in very large bowl, stirring to dissolve salt. Place cabbage, cut side up, in water so that water almost covers cabbage. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.

2. 2

   Drain cabbage; discard water. Rinse cabbage under cold water. Mix 4 cups water, 1 tablespoon coarse salt, sugar, and fish sauce in same large bowl. Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.

3. 3

   Mix pear, daikon, green onions, and garlic in medium bowl. Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 11/2 tablespoons). Nestle layered cabbage in bowl of brine as tightly as possible. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours. Refrigerate kimchi submerged in brine for 24 hours. DO AHEAD:

4. 4

   Cover and keep refrigerated in brine.

5. 5

   Lift cabbage from brine, allowing excess brine to drip back into bowl. Place on work surface. Cut crosswise into 1-to 2-inch slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.