Non-Spicy White Kimchi (Baek Kimchi)
"Mild and refreshing White Kimchi (Baek Kimchi) recipe...."
INGREDIENTS
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PICKLED KIMCHI
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1 large napa cabbage (1.6 kg / 3.5 pounds)
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1/4 cup coarse sea salt
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Pickling brine (Combine these two. Salt should be mostly dissolved prior to use)
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3/4 cups coarse sea salt
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4 cups water
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KIMCHI FILLINGS
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1/2 carrot (100g / 3.5 ounces), julienned
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200g / 7 ounces Korean radish or daikon radish, julienned
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20g / 0.7 ounces asian chives, chopped in little finger lengths
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30g / 1 ounce red bell pepper, julienned
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4 fitted dried jujube (10g / 0.4 ounces), thinly sliced
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1 Tbsp pine nuts
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KIMCHI BRINE
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4 cups water
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1 Tbsp coarse sea salt
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300g / 0.7 pounds Korean pear or bosc pear, peeled and seeded
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150g / 5.3 ounces red apple, peeled and seeded
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50g / 1.8 ounces onion, peeled
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1 Tbsp minced garlic
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1 tsp minced ginger
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*1 Tbsp = 15 ml, 1 Cup = 250 ml
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