BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)
We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can't handle spicy foods and is milder in flavor. Enjoy with rice and other meals.
Provided by mykoreaneats
Categories Side Dish Vegetables Carrots
Time P1DT13h10m
Yield 12
Number Of Ingredients 16
Steps:
- Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
- Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
- Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
- Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
- Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
- Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 11.3 g, Cholesterol 2.5 mg, Fat 0.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4201.1 mg, Sugar 4.6 g
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Yogesh Bardyawa
[email protected]I love making this kimchi. It's so easy and it always turns out great.
cheddar better
[email protected]This is my go-to kimchi recipe. It's always a hit with my friends and family.
Matthew Morbid
[email protected]I'm not a big fan of kimchi, but I thought I'd give this recipe a try. I was pleasantly surprised! The kimchi was delicious and I'll definitely be making it again.
Shah zman
[email protected]This kimchi is a great way to add some flavor to your meals. I love it on rice, noodles, and even in sandwiches.
HARACORE
[email protected]This is the first time I've ever made kimchi and it turned out great! I'm so glad I found this recipe.
skshohan hosen
[email protected]I've been making kimchi for years and this is one of the best recipes I've tried. The kimchi is flavorful and has a great texture.
Lou Green
[email protected]This kimchi was a bit too spicy for me, but I still enjoyed it. I think it would be perfect for those who like their kimchi spicy.
Bishwa Mahato
[email protected]I found this recipe to be a bit bland. I think it could use some more spices.
OMEGA CHAD
[email protected]This kimchi is a bit too sour for my taste.
Joey Therrien
[email protected]I love the simplicity of this kimchi recipe. It's perfect for those who are new to making kimchi or for those who want a quick and easy kimchi fix.
Ndifreke Ben
[email protected]This is the best kimchi recipe I've ever tried. It's so simple to make and the results are always amazing.
Jason Rezaee
[email protected]Easy to make and oh-so-tasty! The kimchi was a hit at my last party. I'll definitely be making it again.
Okojie Donald
[email protected]This kimchi turned out delicious! It had a nice balance between sour and sweet, and the texture was perfect. I added a bit of gochugaru to give it a little bit of heat. Will definitely be making this again!