White Wrapped Kimchi With Persimmon And Dates From

Name: White Wrapped Kimchi With Persimmon And Dates From 'The Kimchi Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups; , soaked mushrooms reserved; 1 large head (3 to 3 1/2 pounds) napa cabbage, halved lengthwise; 8 cups water; 1/2 cup kosher salt; 1 Asian pear, peeled, cored, and coarsely chopped; 2 tablespoons minced garlic; 2 tablespoons peeled, finely grated fresh ginger; 2 tablespoons salted shrimp; 2 tablespoons brine from salted shrimp; 2 tablespoons anchovy sauce; 6 ounces daikon radish (1/3 medium radish), julienned into 2-inch strips; 2 medium fuyu persimmons, peeled and quartered; 6 raw peeled chestnuts (or water chestnuts), thinly sliced; 2 tablespoons pine nuts; 3 ounces Korean chives or 1/2 bunch European chives, cut into 2-inch pieces (about 1/4 cup); 20 flat-leaf parsley stems, cut into 2-inch pieces (about 1/3 cup); 10 Korean dates, pitted and thinly sliced, or 1/4 cup golden raisins; 2 teaspoons chile pepper threads, for garnish (optional)

Servings: persons

4 cups
, soaked mushrooms reserved
1 large head (3 to 3 1/2 pounds) napa cabbage, halved lengthwise
8 cups water
1/2 cup kosher salt
1 Asian pear, peeled, cored, and coarsely chopped
2 tablespoons minced garlic
2 tablespoons peeled, finely grated fresh ginger
2 tablespoons salted shrimp
2 tablespoons brine from salted shrimp
2 tablespoons anchovy sauce
6 ounces daikon radish (1/3 medium radish), julienned into 2-inch strips
2 medium fuyu persimmons, peeled and quartered
6 raw peeled chestnuts (or water chestnuts), thinly sliced
2 tablespoons pine nuts
3 ounces Korean chives or 1/2 bunch European chives, cut into 2-inch pieces (about 1/4 cup)
20 flat-leaf parsley stems, cut into 2-inch pieces (about 1/3 cup)
10 Korean dates, pitted and thinly sliced, or 1/4 cup golden raisins
2 teaspoons chile pepper threads, for garnish (optional)

1
Prepare the mushroom broth in advance and allow it to come to room temperature.
2
Spread apart the cabbage leaves, remove the inner yellow leaves, and set the halves aside. In a large bowl, or two large bowls, depending on the cabbage size, mix the water with the salt. Brine the cabbage halves at room temperature for 4 hours, using a heavy plate as a weight to keep the cabbage fully submerged. Rinse the cabbage halves in a bowl of cold water, cut off the bottoms, separate the leaves, and dry them thoroughly. Cut the reserved inner leaves into 1 1/2- to 2-inch flat squares.
3
Thinly slice the reserved soaked mushrooms from the mushroom broth and set aside.
4
To make the seasoning paste, in a mini food processor fitted with a metal blade, combine the Asian pear, garlic, ginger, shrimp, shrimp brine, and anchovy sauce. Pulse until completely smooth and uniform.
5
In a large bowl, combine the seasoning paste with the radish, persimmons, chestnuts, pine nuts, chives, parsley, dates, and chile pepper threads. Add the inner cabbage leaves, and the reserved mushrooms, and mix well to combine.
6
Have ready a 2-quart container with a lid, or two 1-quart resealable bags. In a small soup bowl, arrange 4 to 5 outer leaves so that they resemble petals of a flower and overlap in the center. Trim and remove the bottom tough parts of the leaves (from the thick core) if they are not pliable. Place 1/2 cup of the stuffing mixture in the center of the cabbage leaves. Fold the overhanging cabbage leaves over the top, as if making a roll. Carefully transfer to the prepared container, then repeat with the remaining cabbage leaves and stuffing. Ladle the mushroom broth into the containers so that it covers the bottom one-third of the cabbage wraps. Cover, or if using bags, squeeze out the air and seal, and set aside for 1 day at room temperature. Refrigerate for at least 2 days and consume within 1 month.
7
To serve, partially unwrap the top leaf or cut into it to expose the stuffing.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 cups, , soaked mushrooms reserved, 1 large head (3 to 3 1/2 pounds) napa cabbage, halved lengthwise, 8 cups water, and more.

Yes, White Wrapped Kimchi With Persimmon And Dates From 'The Kimchi Cookbook' falls under the Seafood 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.

That's it — enjoy your meal!

White Wrapped Kimchi With Persimmon And Dates From 'The Kimchi Cookbook'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions