Description
Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.
Ingredients
- 1 head napa cabbage
- 3 tablespoons salt
- water to cover
- 1 cup water
- 1 cup thinly grated white (daikon) radish
- 2 green onions, sliced diagonally into thin strips
- 4 cloves garlic, minced
- 2 slices fresh ginger
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 3 pinches dried Korean red pepper threads
Instructions
- Cut cabbage lengthwise into quarters
- keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft
- 4 to 5 hours.
- Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.
- Combine 1 cup water
- radish
- green onions
- garlic
- ginger
- sugar
- 1 teaspoon salt
- vinegar
- and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.
- Peel back the large outer leaf of each quarter
- without removing it from the core
- and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.
Prep Time: 30 mins
Total Time: 1 day
Servings: 10