Baek Kimchi - Traditional Korean White Kimchi

Ingredients

• 1 large Napa cabbage (about 2 pounds / 900g) 1 large Napa cabbage (about 2 pounds / 900g)
• 1 small Korean radish (about 1 pound / 450g) 1 small Korean radish (about 1 pound / 450g)
• 4 green onions 4 green onions
• 1 small carrot 1 small carrot
• 1/2 Korean pear or apple, grated 1/2 Korean pear or apple, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salted shrimp (optional) 1 teaspoon salted shrimp (optional)
• 1 cup water 1 cup water

Nutrition

• Calories: 60 kcal / 251 kJ
• Fat: 0g (0g saturated)
• Carbohydrates: 14g (9g sugars)
• Protein: 2g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cut the Napa cabbage in half lengthwise, then cut each half into 2-inch wide strips. Place the cabbage in a large bowl and sprinkle with salt. Let it sit for 2 hours, turning occasionally.
2. 2.
   Meanwhile, peel and julienne the radish and carrot. Cut the green onions into 2-inch pieces.
3. 3.
   In a separate bowl, mix together the grated pear or apple, minced garlic, grated ginger, fish sauce, sugar, salted shrimp (if using), and water to create the brine.
4. 4.
   Rinse the salted cabbage under cold water and squeeze out any excess liquid. Add the radish, carrot, and green onions to the cabbage.
5. 5.
   Pour the brine over the vegetables and mix well, ensuring all the vegetables are coated.
6. 6.
   Transfer the mixture to a clean glass jar, pressing down firmly to remove any air bubbles. Leave about 1 inch of headspace.
7. 7.
   Cover the jar with a lid and let it ferment at room temperature for 1-2 days. Once fermented, store in the refrigerator for up to 2 weeks before consuming.

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly rinse the cabbage after salting to remove excess salt and prevent the kimchi from becoming too salty.
• Korean radish — Choose a firm and crisp radish for the best texture in the kimchi.
• Salted shrimp — If you prefer a vegetarian or vegan version, you can omit the salted shrimp and increase the amount of salt slightly.

Tips & Tricks

• Use gloves when salting the cabbage to avoid getting salt on your hands.
• Make sure to press down the kimchi firmly in the jar to remove any air bubbles and ensure proper fermentation.
• Baek Kimchi tastes best when it has been fermented for at least 1-2 days, allowing the flavors to develop.

Serving advice

Baek Kimchi is traditionally served as a side dish alongside a Korean meal. It pairs well with rich and spicy dishes such as bulgogi or bibimbap. Serve it chilled for a refreshing contrast to the other flavors on the table.

Presentation advice

To enhance the visual appeal of Baek Kimchi, arrange it in a small serving bowl or plate. Garnish with a sprinkle of sesame seeds or sliced green onions for an added touch of color.