Non-Spicy White Kimchi from Korea: Baek Kimchi

Ingredients 0/15

Step 1

Dissolv half a cup of coarse salt in a large bowl of water. Submerge the cabbage in the salty water and let it soak for anywhere from 12 to 24 hours. Once it’s ready, drain the cabbage, give it a good rinse, and squeeze out as much water as you can.

Step 2

While the cabbage is soaking, soak the jujubes in a small bowl of water for about 10 to 15 minutes. After that, drain them, remove the pits, and slice them thinly.

Step 3

Blend half a cup of water with the salted shrimp, scallions, garlic, and ginger in a food processor until it’s nice and smooth. Pour this mixture into a large bowl, then add the jujube slices, radish, chestnuts, pear, carrots, red and green chili peppers, brown sugar, and two teaspoons of salt. Pour in the remaining five cups of water and mix everything together.

Step 4

Now, toss the cabbage into the bowl and stir to coat it all really well with the seasoning. Pack the mixture tightly into an airtight jar, pouring in any leftover liquid from the bowl.

Step 5

Seal the jar and leave it out at room temperature for a day or two until you see it start to ferment. Once it’s bubbling a bit, pop it in the fridge to slow down the fermentation and enjoy whenever you like!