BAEK KIMCHI (WHITE KIMCHI)
Baek kimchi is a variety of kimchi that's made without gochugaru (red chili pepper flakes). White kimchi is enjoyed for its mild, refreshing taste. It's child-friendly and great for people who have issues with spicy food!
Provided by Hyosun
Categories Side Dish
Number Of Ingredients 20
Steps:
- Cut the cabbage lengthwise into quarters by cutting the stem end in half (only about 4 inches in) and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- In a large bowl, dissolve 3/4 cup of salt in 7.5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
- Using the remaining salt (3/4 cup) and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). You can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbages. Set aside for about 6 hours, rotating the bottom ones to the top half way through.
- The cabbages for white kimchi should be ready to be washed when the white parts are soft and flexible, but not totally bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves to wash off any lingering salt. Drain well, cut side down.
- Cut the vegetables and pear into match sticks (use a mandoline if available). Cut scallions and minari into 1-inch long pieces, collecting them in a bowl.
- Combine the vegetables with the seasoning ingredients. Mix well by hand. Taste - It should be a bit too salty to eat as is. Add salt if necessary. Let it sit for 30 minutes to an hour.
- Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves.
- Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, firmly press down to remove air pockets.
- Make the glutinous rice paste and cool. Add 4 cup of water to the bowl that contained the radish mix. Stir in the rice paste and salt to taste (start with 2 teaspoons). Stir well. Pour over the kimchi.
- Leave it out at room temperature for a full day. Then, store in the fridge. Wait 5 to 7 days before eating. White kimchi doesn't keep well as long as red spicy kimchi because it's seasoned lightly and lacks chili peppers that help keep the kimchi from softening. Thus, it's best eaten within a few weeks.
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
More about "baek kimchi white kimchi food"
NON-SPICY WHITE KIMCHI (BAEK KIMCHI) - MY KOREAN KITCHEN
From mykoreankitchen.com
4.7/5 (6)Total Time 1 hr 55 minsCategory Side DishesCalories 17 per serving
- Cut the cabbage into half then quadrants. Sprinkle the salt directly on the white part of the cabbage and pour the pickling brine onto the cabbage. Place a heavy object (e.g. a large salad bowl full of water) onto the cabbage to stop the cabbage floating and to help with the pickling process. Leave it at room temperature until the white part of the cabbage is flexible (for about 1 hour 30 mins). During this time turn the cabbage over a few times to change the position (e.g. every 30 mins). Rinse the cabbage a few times in running water. Rinse off any residue salt. Drain and place on a strainer to drain off the water for 10 to 20 mins.
- Prepare kimchi fillings during step 1 per instruction above (ingredients section). Also, prepare the kimchi brine. Mix the water and salt in a large bowl. Puree Korean pear, apple, onion, garlic and ginger in a blender. Place the blended ingredients into the strainer / cheese cloth and clip the top so that the food content doesn’t come out. Put it into the bowl (salty water from earlier) and soak the strainer / cheese cloth. Squeeze out all the juice from the strainer / cloth to dissolve into the water.
- Place the pickled cabbage (from step 1) onto a clean board. Starting from the bottom leaves, fill the cabbage with kimchi fillings, evenly, one layer of cabbage at a time. Once done, place the kimchi into a large container, facing down. (I used a 5L container for this recipe.) Repeat this step with the remaining ingredients.
- Pour the Kimchi brine (from step 2) into the kimchi container. Place a heavy stone or a plate on top to stop the kimchi floating and submerge the kimchi well in the brine. Close the lid. Leave at room temperature for 12 hrs (in summer) / 24 hrs (in winter) then transfer it to the fridge.
BAEK KIMCHI (WHITE KIMCHI) - ROTI N RICE
From rotinrice.com
- Cut the root end of the Napa cabbage about half way. Then rip it apart into two separate halves.
- Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Pour in enough water to cover the cabbage. Cover and leave overnight (6 to 8 hours).
- Drain and rinse cabbage under running water. Squeeze out excess water and drain on colander for 30 minutes.
BAEK-KIMCHI / WHITE KIMCHI - BIGOVEN
From bigoven.com
Reviews 1Servings 1Cuisine KoreanCategory Side Dish
WHITE (BAEK) KIMCHI - ASIAN INSPIRATIONS
From asianinspirations.com.au
5/5 (1)Category AuthenticCuisine KoreanTotal Time 1 min
WHITE KIMCHI (BAEK-KIMCHI) RECIPE BY MAANGCHI
From maangchi.com
Category Kimchi
BAEK-KIMCHI - WIKIPEDIA
From en.wikipedia.org
Main ingredients Napa cabbageType KimchiPlace of origin KoreaAlternative names White kimchi
BAEK (WHITE) KIMCHI – HIMAL KIMCHI
From himalkimchi.com
Offer Count 3Package Size 250.gr, 500.gr, 1.kgPrice Range ₨300 - ₨1,000Weight 1 kg
KOREAN FOOD PHOTO: NAYKO’S HOMEMADE BAEK KIMCHI! ON ...
From maangchi.com
Reviews 1Author Nayko
YJ SEOUL FOOD — YJ STATION
From yjstation.ca
Email [email protected]Phone (705) 329-7129Location 10 Western Avenue Unit6 Orillia, ON, L3V 7B3 Canada
1KG WHITE KIMCHI BUCKET — BELLE & HERBS FARM
From belleandherbs.farm
Brand Belle & Herbs FarmAvailability In stock
WHITE KIMCHI (BAEK KIMCHI) RECIPE ON FOOD52 - PINTEREST.COM
From pinterest.com
5/5 (3)Servings 1
JIN "WHITE" KIMCHI – JIN KIMCHI
From jin-kimchi.com
4.8/5 (14)Availability In stock
BAEK KIMCHI – HIMAL KIMCHI
From himalkimchi.com
E-mail 1 [email protected]Location Pandol-margBaluwatarKathmandu44600 NepalE-mail 2 [email protected]Package Size 250.gr, 500.gr, 1.kg
WHITE KIMCHI (VEGAN) — BELLE & HERBS FARM
From belleandherbs.farm
Brand Belle & Herbs FarmAvailability In stock
KIMCHI WARS: SOUTH KOREA ATTEMPTS TO DIFFERENTIATE CHINESE ...
From scmp.com
Is Accessible For Free False
JIN "WHITE" KIMCHI – JIN KIMCHI - MY
From jin-my.com
4.1/5 (10)Availability Out of stock
HOMEMADE KIMCHI RECIPE - BBC FOOD
From bbc.co.uk
KIMCHI SLAW – KKIMCHINY
From kkimchiny.com
BAEK KIMCHI (WHITE KIMCHI) - KOREAN BAPSANG | KIMCHI ...
From pinterest.ca
BAEK KIMCHI WHITE KIMCHI RECIPES
From tfrecipes.com
WHITE KIMCHI (BAEK KIMCHI) - PASSION FIESTA
From passionfiesta.com
BAEK KIMCHI (WHITE KIMCHI) | TRADEKOREA
From tradekorea.com
BAEKKIMCHI | SPECTROOM
From spectroom.com
MEGAMART WHITE KIMCHI, 메가마트 백김치 – MEGAMART | …
From megakfood.com
4-2. WHITE KIMCHI (BAEK-KIMCHI)
From kimchimastercourse.com
NEVER MIND THE ‘KIMCHI WARS’: MANY SOUTH KOREAN ...
From scmp.com
BAEK KIMCHI - COOKING YOUTUBE CHANNEL
From cookingutube.com
BAEK KIMCHI | TRADITIONAL PICKLING FROM SOUTH KOREA
From tasteatlas.com
DIFFERENT TYPES OF KIMCHI YOU MUST KNOW AND TRY IN KOREA!
From korealandscape.net
WHITE KIMCHI WITHOUT CHILI (BAEK KIMCHI) → FERMENTATION LOVE
From fermentation.love
HOW TO MAKE KIMCHI - FEASTING AT HOME
From feastingathome.com
WHITE KIMCHI (BAEK-KIMCHI) RECIPE - FOOD NEWS
From foodnewsnews.com
WHITE KIMCHI, DISH, FOOD, SIDE DISH, CUISINE, KOREAN FOOD ...
From pikist.com
WHITE KIMCHI (BAEK-KIMCHI | 백김치) – NEXT STOP: KOREA
From nextstopkorea.com
BAEK KIMCHI, WHITE KIMCHI (NON-SPICY) - CRAZY KOREAN COOKING
From crazykoreancooking.com
IS KIMCHI SPICY? (WHAT DOES IT TASTE LIKE?)
From foodiesfamily.com
BAEK KIMCHI (WHITE KIMCHI) | KIMCHI, KOREAN FOOD, FOOD
From pinterest.com
NAYKO'S HOMEMADE BAEK KIMCHI! - SOPEACHY
From sopeachy.co
NAPA KIMCHI / WHITE / CHOPPED — KIMCHI
From thekimchispot.com
BAEK KIMCHI (WHITE KIMCHI) RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT YOU NEED TO KNOW ABOUT THE RECENT KIMCHI RECALL
From mashed.com
WHITE KIMCHI (BAEK KIMCHI) RECIPE ON FOOD52
From headtopics.com
BAEK KIMCHI~ NON-SPICY WHITE KIMCHI – BWELLAYURVEDA
From bwellayurveda.com
LAMBOPLACE - MAY EATS KIMCHI BAEK KIMCHI WHITE NAPA ...
From lamboplace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love