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
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Rodha Crandon
[email protected]I've been making kimchi for years and I think this is the best recipe I've tried. The flavors are amazing.
Ov Dahnifresh
[email protected]Love this recipe! I've made it several times and it always comes out perfect. I've tried other recipes but this is my go-to now.
Xi Hudson
[email protected]I used this recipe to make kimchi with radishes and it turned out great! Recipe is well-written and easy to follow. Thanks!
Adrian Isham
[email protected]This recipe is a winner! Kimchi turned out perfectly crunchy and spicy. Will be making this again for sure.
Saima Bago
[email protected]I've always been intimidated by making kimchi, but this recipe made it so easy. Can't wait to see how it turns out!
Molly Buchanan
[email protected]My first batch of kimchi...SUCCESS! Thanks to this recipe. It's turning out perfect so far. I can already tell it's going to be delicious. Wish me luck!
Hiba Hiba
[email protected]I love this kimchi recipe. The flavors are perfectly balanced and it's not too spicy (which is how I like it). So happy I found this recipe.
Basma Muhamed
[email protected]Great recipe, easy to follow. I did add some extra chili flakes for more spice. Can't wait to taste it after a few days.
Thando Vilakazi
[email protected]Been making kimchi for years but always willing to try new recipes. Glad I tried this one. SO GOOD!
Kennedy Kariuki
[email protected]I've made kimchi several times now and this recipe is fabulous. Will definitely make again and again.
belinda haya
[email protected]Just made a batch of this kimchi. The taste is amazing and the spice level is just right. YUM!
Subiksha Sunuwar
[email protected]I followed the recipe exactly and it turned out really sour. Maybe I should let it ferment less time next time.
Salesi Moimoi
[email protected]Best kimchi recipe! I've made it twice already and it's always a hit. I love the pear in it.
Will Margeson Jr
[email protected]I used napa cabbage to make baek kimchi and it was delicious. My wife and I loved it with rice and japchae! Definitely recommended.
Yeasin Chowdhury
[email protected]My first time making kimchi and I'm so glad I tried this recipe. It's so easy to follow. I let it ferment 5 days and it was perfect. Can't wait to try it in soup.
SUBRATA CHANDRA BORMON
[email protected]This kimchi recipe turned out great! It has just the right balance of spicy and tangy flavors. Perfect side to my Korean BBQ.