Baek Kimchi
A refreshing, mild white kimchi made with napa cabbage and radish, seasoned with a light brine and a touch of chili flakes. Perfect for those who prefer a less spicy kimchi.
- Total time
- 45 min
- Servings
- 8
- Calories
- 45
- Protein
- 2g
Ingredients
- 1 head napa cabbage
- 1 small Korean radish
- ½ cup salt
- 4 cups water
- 2 tbsp gochugaru (Korean red chili flakes)
- 4 cloves garlic
- 1 tbsp ginger
- 4 stalks scallions
Instructions
- 1
Cut the 1 head napa cabbage lengthwise into quarters, then cut crosswise into 2-inch pieces. Place in a large bowl and toss with 1/2 cup salt and 4 cups water. Let soak for 30 minutes, turning occasionally, until the cabbage is wilted and pliable.
- 2
While the cabbage soaks, peel and julienne the 1 small Korean radish into thin matchsticks. Thinly slice the 4 scallions. Mince the 4 garlic cloves and 1 tbsp ginger.
- 3
Drain the cabbage, reserving 1 cup of the salty brine. Rinse the cabbage briefly under cold water and squeeze out excess liquid.
- 4
In a large bowl, combine the cabbage, radish, scallions, garlic, ginger, and 2 tbsp gochugaru. Mix well with your hands, massaging the seasoning into the vegetables.
- 5
Pack the mixture into a clean jar or container, pressing down firmly. Pour the reserved 1 cup brine over the top to cover. Leave at room temperature for 24 hours, then refrigerate. Serve chilled or at room temperature.
- 6
Taste after 2-3 days in the fridge; it will continue to ferment and develop flavor. Store in the fridge for up to 2 weeks.
Tools you’ll need
- large bowl
- knife
- cutting board
- jar or container
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