Best 2 Non Spicy Kimchi Recipes

BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)

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.

KOREAN BAEK KIMCHI (WHITE NON-SPICY KIMCHI)

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.