Baek Kimchi Korean White Non Spicy Kimchi Recipes

BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)

Baek Kimchi (Korean White Non-Spicy Kimchi) image

We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can't handle spicy foods and is milder in flavor. Enjoy with rice and other meals.

Provided by mykoreaneats

Categories Side Dish Vegetables Carrots

Time P1DT13h10m

Yield 12

Number Of Ingredients 16

Ingredients

½ cup coarse salt
1 napa cabbage, cut into chunks
2 jujube (Chinese dates), or more to taste
5 ½ cups water, divided
3 tablespoons salted fermented shrimp (saewujeot)
2 scallions, cut into 1-inch pieces
6 cloves garlic, sliced
2 tablespoons sliced fresh ginger
½ Korean radish, cut into matchsticks
5 chestnuts, cut into thin strips
½ pear, cut into matchsticks
2 carrots, cut into matchsticks
1 red chile pepper, seeded and thinly sliced, or more to taste
1 green chile pepper, seeded and thinly sliced, or more to taste
4 teaspoons brown sugar
2 teaspoons salt

Steps:

Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 11.3 g, Cholesterol 2.5 mg, Fat 0.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4201.1 mg, Sugar 4.6 g

BAEK KIMCHI (WHITE KIMCHI)

Baek Kimchi (White Kimchi) image

Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.

Provided by Ann Lee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT4h50m

Yield 10

Number Of Ingredients 12

Ingredients

1 head napa cabbage
3 tablespoons salt
water to cover
1 cup water
1 cup thinly grated white (daikon) radish
2 green onions, sliced diagonally into thin strips
4 cloves garlic, minced
2 slices fresh ginger
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon white vinegar
3 pinches dried Korean red pepper threads

Steps:

Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours.
Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.
Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.
Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 5.6 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2342.5 mg, Sugar 2.5 g

KOREAN BAEK KIMCHI (WHITE NON-SPICY KIMCHI)

KOREAN BAEK KIMCHI (WHITE NON-SPICY KIMCHI) image

Categories Vegetable No-Cook Healthy

Yield 10 bowls

Number Of Ingredients 17

Ingredients

1 Napa cabbage, quartered
2 scallions, cut into 1-inch pieces
1/2 Korean radish, julienned
2 carrots, julienned
1/2 pear (or apple), julienned
5 chestnuts, peeled and julienned
2, 3 Korean dates/jujubes, thinly sliced (optional)
1, 2 red chili peppers, seeded and cut into thin strips
1, 2 green chili peppers, seeded and cut into thin strips
1/2 cup coarse salt
Sauce Mixture:
6 garlic cloves, minced
2 tbsp ginger, minced
3 tbsp saewujeot (salted shrimp)
4 tsp brown sugar
2 tsp salt (kosher or sea salt)
3 cups water

Steps:

Rinse cabbage under running water, removing any bruised leaves or rotten sections. Cut cabbage into quarters or small bite-size pieces to save time later. Prepare enough water to cover cabbage and dissolve with 1/2 cup of coarse salt in a large bowl. Add the cabbage chunks into the the salt water until at least partically submerged. Leave it in the salt water for minimum 12 hours (24 hours preferrably). Meanwhile, prepare the sauce mixture by peeling and washing the radish. Cut into thin discs (mandolin works well) and then cut into matchstick pieces. Do the same with peppers and pear. If using dates, wash them and soak for 10-15 minutes. Remove the seeds and cut into thin slices. Puree the onion, garlic, ginger, salted shrimp, and 1/2 cup of water in a food processor until smooth. Combine with all the sauce ingredients plus adding 5 more cups of water into a large container. Remove the salted cabbage and rinse well. Drain and squeeze excess water out. Mix cabbage leaves with the sauce mixture. When all leaves have been lathered, place your new kimchi into an air-tight jar container. If you have quartered cabbage sections, place the stuffing mixture in between the leaves starting with the bottom leaf and work your way up. Repeat until you have used up all the filling. Pour remaining broth into the glass container. Let sit at room temperature for a few days and then refrigerate. Enjoy with rice and other meals.

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