Best 2 Baek Kimchi White Kimchi Recipes
**Introduction:**
Discover the delectable world of Baek Kimchi, also known as White Kimchi, a refreshing and unique variation of the classic Korean dish. This kimchi distinguishes itself with its vibrant white color, achieved by omitting the traditional red pepper powder, and embraces a harmonious blend of crisp vegetables, tangy seasonings, and a touch of sweetness. As you embark on this culinary journey, you'll find a treasure trove of Baek Kimchi recipes, each offering a distinctive flavor profile to tantalize your taste buds. From the classic Dongchimi, a water-based kimchi bursting with a symphony of flavors, to the savory and spicy Chonggak Kimchi, made with crisp radishes, and the intriguing Kkakdugi, featuring soft and chewy cubes of fermented soybeans, these recipes showcase the versatility and depth of Baek Kimchi. Prepare to embark on an exciting adventure as you explore the diverse world of White Kimchi and embrace the vibrant flavors it has to offer.
BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)
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
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)
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
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
Tips:
- Choose the right cabbage. Napa cabbage is the traditional choice for kimchi, but you can also use other types of cabbage, such as green cabbage or Savoy cabbage. Just make sure the cabbage is fresh and crisp.
- Wash the cabbage thoroughly. This will help to remove any dirt or bacteria. You can wash the cabbage whole or cut it into quarters first.
- Salt the cabbage. This will help to draw out the moisture from the cabbage and make it more tender. You can salt the cabbage in a large bowl or in a resealable plastic bag.
- Make the kimchi paste. There are many different recipes for kimchi paste, but they all typically include ingredients like gochugaru (Korean chili powder), garlic, ginger, and jeotgal (fermented seafood). You can also add other ingredients, such as vegetables, fruits, or nuts.
- Mix the kimchi paste with the cabbage. Once the cabbage has been salted and drained, it is time to mix it with the kimchi paste. Be sure to mix the paste thoroughly so that all of the cabbage is coated.
- Ferment the kimchi. The fermentation process is what gives kimchi its characteristic sour flavor. You can ferment kimchi at room temperature or in a cool place, such as a refrigerator. The fermentation process can take anywhere from a few weeks to several months.
Conclusion:
Kimchi is a delicious and healthy fermented food that can be enjoyed in many different ways. Whether you are looking for a spicy side dish or a flavorful addition to your favorite recipes, kimchi is a great option. With a little planning and effort, you can easily make your own kimchi at home.
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