Delicious Korean White Kimchi Recipe: A Mild and Flavorful Twist

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.