White Kimchi Food

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:

• 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.

WHITE KIMCHI

Steps:

• Peel and chop 1/2 Asian pear, one 2" piece of ginger, and 4 garlic cloves. Place in a food processor, add 2 tablespoons kosher salt, and process to a fine paste. Transfer to a large bowl and add 2 pounds Napa cabbage, sliced crosswise into 1" strips, 1/2 daikon, peeled, thinly sliced, and 4 thinly sliced scallions. Massage mixture with your hands until very well combined and cabbage starts releasing its liquid. Continue massaging until there is enough liquid to completely submerge cabbage (press it down into bowl to check).
• Transfer cabbage and liquid to a large crock or jar. Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged. Seal crock or cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5-7 days to ferment (the longer it sits, the more pronounced the flavor will be), then chill.
• Do Ahead
• Kimchi can be made 6 months ahead. Keep chilled.

MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)

Steps:

• In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

QUICK KIMCHI

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

KIMCHI

Steps:

• Start this in the evening.
• Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
• Trim off any yellowed or unattractive parts of the napa.
• Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
• Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
• Follow the previous step once more until you are sure that the cabbage is very clean.
• Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
• Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
• In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
• Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
• Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
• Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
• Take the flour porridge off the heat and cool completely.
• Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
• Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
• Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
• Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
• Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
• Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
• After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.

WHITE KIMCHI

Steps:

• Mix 6 cups water and 6 tablespoons coarse salt in very large bowl, stirring to dissolve salt. Place cabbage, cut side up, in water so that water almost covers cabbage. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.
• Drain cabbage; discard water. Rinse cabbage under cold water. Mix 4 cups water, 1 tablespoon coarse salt, sugar, and fish sauce in same large bowl. Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.
• Mix pear, daikon, green onions, and garlic in medium bowl. Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 11/2 tablespoons). Nestle layered cabbage in bowl of brine as tightly as possible. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours. Refrigerate kimchi submerged in brine for 24 hours. DO AHEAD: Can be made 3 weeks ahead. Remove weight. Cover and keep refrigerated in brine.
• Lift cabbage from brine, allowing excess brine to drip back into bowl. Place on work surface. Cut crosswise into 1-to 2-inch slices and serve.
• Available at some supermarkets and at Asian markets.