Korean Baek Kimchi White Non Spicy Kimchi Food

KOREAN KIMCHI

Steps:

• Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
• Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
• Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

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.

BAEK KIMCHI (WHITE KIMCHI)

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.

BAEK KIMCHI (WHITE KIMCHI)

Steps:

• Dry-brine the cabbage: Rinse the head of cabbage under cold running water, making sure to get in between the leaves. Trim the root end off the cabbage and cut crosswise into 1-inch-thick slices, carving out the core if it's especially big and tough. Transfer the cabbage strips to your largest bowl. If your daikon came with green tops, cut them off the daikon and add them to the bowl. Sprinkle over the salt and toss with your hands until evenly distributed. Set aside to brine at room temperature until the hard cabbage leaves shrink and become wet and limp (but are still crunchy), 1 to 1 1/2 hours.
• Rinse the cabbage: Fill the bowl with cold water and swish the leaves around to rinse off the salt (and to clean off any remaining dirt). Lift the leaves out of the water and transfer to a colander. Repeat once or twice, until the cabbage leaves still taste discernibly salted, but not so salty that you can't eat them like salad. Rinse out the bowl.
• Make the sauce: To a food processor, add the pear, onion, garlic, ginger and sugar and process until the mixture is so finely chopped that it is almost puréed. Transfer the sauce to the empty bowl and stir in the fish sauce. Cut the scallions into 1-inch-long pieces and thinly slice the daikon and carrot, if using, into coins. Add the vegetables to the sauce. Stir to combine. Add the drained cabbage and toss with clean hands until well combined.
• Transfer the sauced cabbage to a clean 1/2-gallon jar, using your hands to gently pack it down. (A few air gaps are fine; they'll fill with liquid over time.) This amount of cabbage should fill the jar, leaving about an inch of room at the top. Top the jar with any sauce left in the bowl. Loosely close with a lid (see Tip). Wash your hands and rinse off the jar.
• Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, "burping" it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days to familiarize yourself with the fermentation process.