White Kimchi, or Baek Kimchi, offers a delightful departure from the traditional spicy varieties of kimchi. This refreshing and mild side dish brings a sense of balance to any meal, particularly complementing super spicy stews and soups. Unlike its fiery counterparts, white kimchi showcases a gentle harmony of flavors, making it a favorite among those who prefer a milder taste. While it requires some patience, the process of making White Kimchi is relatively simple and rewarding. With its crisp and tender cabbage leaves, combined with a medley of vegetables and a hint of sweetness, this kimchi is sure to become a beloved addition to your culinary repertoire. Embrace the art of fermentation and savor the delightful taste of this Korean classic. Let’s explore how to make this refreshing White Kimchi that will elevate your dining experience.
INGREDIENTS
- 6 tablespoons coarse kosher salt, divided
- 1 large head napa cabbage, trimmed and quartered lengthwise with root end left intact
- 1 tablespoon sugar
- 2 small jalapeño chiles, seeded and quartered
- 10 scallions, 6 cut into matchsticks and 4 thinly sliced
- 7 garlic cloves, 3 of them minced, 4 thinly sliced
- 1¼ pounds carrots, shredded
- 3-inch piece fresh ginger, peeled and minced
PREPARATIONS
- Mix 5 tablespoons of the salt with 6 cups water in a stockpot.
- Add the cabbage, placing it cut-side up. Top with a heavy plate if necessary to keep the cabbage submerged in the salty water. Let stand at room temperature for at least 8 hours.
- Drain the cabbage, discarding the liquid, and rinse in cold running water.
- In a large bowl or canning jar, mix the remaining 1 tablespoon salt with the sugar and 4 cups water. Mix well to combine.
SPECIAL INSTRUCTIONS
- Experiment with adding thinly sliced, brightly colored bell peppers to this kimchi for a more colorful side dish.
TIPS
- For a more vibrant and visually appealing dish, consider adding thinly sliced bell peppers in various colors to the kimchi.
- Ensure the cabbage remains submerged in the brine by using a heavy plate or a weight to prevent air exposure during the fermentation process.
- Allow the White Kimchi to sit at room temperature for 12 hours before transferring it to the refrigerator, as this helps develop its flavors.
YIELD
- Makes 1 gallon
White Kimchi, or Baek Kimchi, stands out among its more fiery counterparts as a refreshing and mild side dish that offers a delightful balance to any meal. The art of making this Korean classic involves patient marinating and fermentation, resulting in tender and crisp cabbage leaves infused with a medley of flavors. With its combination of scallions, carrots, jalapeño chiles, and ginger, White Kimchi showcases a harmonious and refreshing taste that complements spicy stews and soups perfectly. Embrace the tradition of kimchi-making and enjoy the satisfying process of creating this delightful side dish.
As you savor the delightful flavors of White Kimchi, let its mild and refreshing taste transport you to the rich culinary landscape of Korea. Whether served as a side dish or enjoyed on its own, this kimchi offers a wonderful complement to a wide array of dishes. Experiment with adding colorful bell peppers for a visually appealing twist, and remember to let the kimchi ferment at room temperature for the best results. Discover the joy of making and savoring this delectable Korean classic as you explore the world of kimchi, where tradition and flavor unite.
