Baek Kimchi (White Cabbage Kimchi)

백김치

Rating:

Select ratingPoorOkayGoodGreatAwesome

Your rating: None Average: 4.6 (8 votes)

Author: umma

Date: 5-5-10

Servings: 10

Prep Time: 40 minutes

| More

Recipe Ingredients:

• 1/2 cup coarse salt
• 1 napa cabbage 1 1/2 - 2 lb (baechu)
• 1/2 Korean radish, about 1 lb (moo)
• 1/2 yellow onion
• 1 bunch of Korean watercress (minari), appx 4 oz
• 1/2 Korean pear (bae)
• 2 stalks green onion (pa)
• 5-6 Korean dates (daechu)
• 7-8 peeled garlic pieces
• 5-6 slices ginger
• 1 tsp sugar
• 1 tbsp pine nuts
• 3 tbsp pickled shrimp (saewoojut), chopped small
• 2 tsp salt
• 2.5 - 3 cups of water
• 2 tsp salt
• 1 tbsp pickled shrimp juice (saewoojut), drain from the jar

Recipe Steps:

• Prepare a bucket of water, about 1/2 gallon, and dissolve 1/2 cup of coarse salt. Cut cabbage into 4-6 pieces, and dunk into the salt water. After about 1/2 hour, remove the cabbage pieces - do not discard the water - and sprinkle the cabbage leaf layers (near their thicker stems only) with a generous pinch of salt, using ~1 tsp on each pieces. Add the cabbage chunks back into the the salt water and press down with an heavy, clean object like a rock. Leave it in the salt water for 24 hours, turning around the position of the cabbages occasionally.
• Get the stuffing ready: peel and wash the radish; cut into thin discs and then cut matchstick style - you can also use a vegetable slicer or a mandolin at medium thickness. Also slice onion and cut into match stick style. Chop watercress (minari) and green onion into 2" lengths. Slice pear into a thick discs, then cut matchstick style, a little thicker than the radish. Wash dates and soak for 10-15 minutes. Remove the seeds and cut into thin slices. Also slice the garlic and ginger into thin discs, then matchstick style. Put all the stuffing ingredients into a large container, adding the chopped pickled shrimp (saewoojut), 2 tsp salt, sugar and pine nuts.
• Remove the salted cabbage and rinse well. Drain. Squeeze excess water out.
• Stuff a handful of the vegetable mixture in between each cabbage leaf. When all the layers have their stuffing, try to wrap the loose, most-outside large leaf around the cabbage. Put these stuffed cabbage chunks into a large glass jar, one by one, and set aside.
• In a bowl, mix 2 1/2 cups - 3 cups of water, 2 tsp salt and 1 tbsp of pickled shrimp juice. Pour into the cabbage jar. It should cover all the cabbage. If not, push the cabbage down with the aide of a small stone. Taste the liquid to see if it has enough salt (if there's not enough salt, the cabbage will get soggy quickly). Leave it at room temperature for a day, then move it to a cooler place for another day or two. After that, store in the refrigerator.

Serving Size: 10
Preparation Time: 40 minutes

More Treats

Kongnamul Guk (Bean Sprout Soup)

Chonggak Kimchi (Bachelor Kimchi)

Mul Kimchi (Water Kimchi)

Hobakjuk (Korean Squash Porridge)

• Login to post comments