백김치
White Kimchi
30 servings
1 hour + 2 to 5 days to ferment
This is a baek (white) kimchi made without gochugaru, the chili pepper flakes that give traditional kimchi its red color. It’s a staple Korean banchan, or side dish: milder than red chili versions, it makes a wonderfully crispy accompaniment to warm weather meals.
Ingredients
1 medium Korean radish
1 medium Napa cabbage
1 fresh Korean chili pepper (optional)
5 garlic cloves
½ small ginger root
2 stalks of scallion
Kosher salt (amount varies)
Optional:
Fish sauce or shrimp paste
Carrots
Substitutions:
– Before mixing the sliced vegetables, you can add a small amount of fish sauce or shrimp paste.
– If you choose not to add fresh pepper slices, thin slivers of carrot add a little bit of color and additional crunch.
Video:
Click here to watch Janet and Heejeong making kimchi together!
Instructions
1. Thoroughly wash all the vegetables.
2. Slice the napa cabbage in half and wash the inner leaves.
3. Gently sprinkle salt* throughout, making sure to get in between the leaves and close to the base. Turn each half over and lightly salt the outer surface.
* We recommend using no more than ¼ cup of salt. As Heejong notes, too much salt will draw too much of the tasty cabbage juices out, and make the finished product too salty.
4. Set the cabbage halves into a deep pot or bowl and leave them at room temperature for at least 30 minutes, or up to an hour.
5. Prepare your fermentation container by making sure it is thoroughly washed and dry. I prefer to use one with an airlock that allows gas to escape as the vegetables ferment.
6. Prepare the filling: Cut the chili pepper length-wise and remove the seeds. Finely chop and set it aside.
Finely slice and chop the ginger, garlic, and scallion.
For the radish, cut one side to create a flat surface before thinly slicing into small, thin strips.
7. Place the radish in a bowl, add two tablespoons of salt,* and mix.
Then toss in the chopped ginger (no more than two tablespoons), and all of the chopped scallion, garlic, and pepper. Mix well and set aside.
* Start with one tablespoon of salt and taste after mixing it well and letting it sit for a few minutes, to make sure it’s not too salty.
8. When the cabbage has sat for enough time, gently rinse off the salt and drain it well.
9. With the inner leaves of the cabbage facing up, tuck the vegetable mixture in between the leaves. Make sure to get close to the cabbage base.
10. Put any remaining vegetable mixture at the bottom of your fermentation container. Then fold the cabbage over itself, so the tips are close to the base, and squeeze it gently into the container. If necessary, cut the cabbage lengthwise into quarters so it can fit in your container. Tightly seal the container.
11. Place the container in a bag, close it, and leave it at room temperature.
If the weather is warm, the initial fermentation process should take about two days. For colder weather, it may take up to five days.
12. Test the kimchi after two to three days. It should taste a little tart and not overly salty. At this point, you can add a bit more salt to taste.
13. When it tastes ready to you, transfer it to a refrigerator to slow down the fermentation, especially if you’re keeping it for a longer period of time.
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