My younger son loves kimchi, prepared the way I learned from Bok-Soon. And he also likes to eat spicy - but not always. That's why we sometimes like to make baek-kimchi 백김치, white kimchi without chili, together. I found this recipe at Maangchi’s website and adapted it a bit. If you like Korean cuisine, you can't beat Maangchi.

INGREDIENTS

  • 1 napa cabbage
  • 1 handful of salt
  • 1 Korean radish (or daikon)
  • 1 carrot
  • Asian chives
  • 3 jujubes
  • 1 nashi pear
  • 2 garlic cloves
  • 1 medium sized white onion
  • 1 pc. of ginger
  • 800ml water
  • 80 g Salz

PREPARATION

Cut the stalk of the napa cabbage into quarters at the bottom, then tear apart. Wash. Salt thoroughly between the leaves. Let it stand weighted down with plate and weight so that the cabbage draws water and becomes soft. This takes a few hours - or overnight.

Rinse the softened cabbage well with fresh water to remove the salt.

Puree the peeled, quartered pear, garlic, quartered onion and peeled ginger with a hand blender or in the kitchen machine until smooth. In a large bowl, mix a 5% brine of 800ml water with 40 grams of salt and hang the puree in a cheesecloth in the brine.

While the brine is flavored, squeeze the aroma out with a wooden spoon from time to time and prepare the vegetables.

Kalle macht Baek-Kimchi

Cut the radish and carrot in julienne. Remove the seeds from the jujube and also cut into fine strips. Add the Asian chives chopped into about 3cm long pieces.

Spread the vegetable filling between each leaf of the cabbage. Then roll up the cabbage quarters like roulades and stuff them into an flip-top jar. And I mean stuff it, really press it in properly.

Remove the cheesecloth with the solid pulp from the brine and cover the cabbage quarters in the glass with the flavoured brine up to the top. Maybe there is too much brine. The rest can be used on the fly as a dip for the rest of the radish, which tastes extremely delicious!

Place the glass in the kitchen to ferment. When the brine becomes sour, it ferments. This depends on the temperature and takes 1-3 days. If the brine becomes cloudy, it is a good sign. Then it is time to put the kimchi in the refrigerator. There it may continue to flavor for 1-2 weeks before it is ready.

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