Ingredients
- 1/2 cup of chunky salt
- A portion of napa cabbage, sliced into chunks
- A couple of jujube fruits (Chinese dates), adjust to your preference
- Divided into 5 1/2 cups of water
- 3 tablespoons of salted fermented shrimp (saewujeot)
- 2 scallions, chopped into 1-inch pieces
- 6 cloves of garlic, thinly sliced
- 2 tablespoons of freshly sliced ginger
- Half of a Korean radish, cut into thin sticks
- 5 chestnuts, sliced thinly
- A portion of pear, sliced into thin sticks
- 2 carrots, cut into matchsticks
- 1 red chile pepper, thinly sliced without seeds, adjust to taste
- 1 green chile pepper, thinly sliced without seeds, adjust to taste
- 4 teaspoons of brown sugar
- 2 teaspoons of salt
Step 1
Begin by dissolving 1/2 cup of coarse salt in a sizable bowl filled with water. Immerse the cabbage in the briny solution and allow it to steep for a duration ranging from 12 to 24 hours. Once time has elapsed, proceed to drain the cabbage, giving it a thorough rinse to remove excess salt, followed by a gentle squeeze to eliminate any remaining water.
Step 2
Next, prepare the jujube by soaking them in a small bowl of water for approximately 10 to 15 minutes. After this short bath, drain the jujubes, remove the pits, and delicately slice them into thin pieces.
Step 3
In a separate culinary endeavor, blend together 1/2 cup of water, salted shrimp, scallions, garlic, and ginger in a food processor until achieving a smooth puree. Transfer this flavorful mixture into a generously-sized bowl. To this bowl, introduce the prepared jujube slices, along with radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoons of salt. Stir in the remaining 5 cups of water and incorporate the cabbage thoroughly until each leaf is well-coated with the savory concoction.
Step 4
Carefully pack the cabbage medley into a jar with an airtight seal, ensuring to pour in any residual liquid from the bowl. Seal the jar securely and allow the contents to sit at room temperature for a period of 1 to 2 days until the fermentation process commences. Subsequently, transfer the jar to the refrigerator for storage.
Extra Tips & Suggestions
- 1. Keep your white kimchi in a clean glass container with a tight-fitting lid to maintain its freshness and prevent it from absorbing other odors in the fridge.
- 2. Store your white kimchi towards the back of the fridge where the temperature is more stable, and avoid placing it near foods with strong odors to maintain its delicate flavors.
Reviews
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