Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing.
Last summer, I harvested 1¼ pounds of green onions from our Vegetable Garden. From this harvest, I made Ginger Scallion Beef Stir Fry, Stuffed Cucumber Kimchi, and today’s Baek Kimchi (White Kimchi). I have always wanted to make Baek Kimchi and I finally did but for some reason I never got round to posting the recipe until today. So, there you have it just in time for spring and a new planting season. You bet I’ll be planting more onions in my vegetable garden as soon as the ground thaws. 😉
I love planting onions because it takes very little time for green onions to grow. I usually get my first harvest in 4 to 5 weeks which is a good thing because it is very encouraging to get early produce from the vegetable garden. Fresh green onions are also incredibly fragrant and sweet and can be used in all kinds of cooked dishes as well, like this hearty Sausage, Potato, and Egg Skillet.
Now, back to this Baek Kimchi (White Kimchi) which I adapted from this recipe. Ro-Ri San and I really enjoyed this non-spicy condiment and finished it within a week. I think this kimchi would taste even better if one or two fresh red chilies were added to the mix but that would alter it from non-spicy to spicy. Can you tell I love spicy food? 😉
Baek Kimchi (White Kimchi)
- 1 medium Napa cabbage (2½ lb/1.12kg)
- ¼ cup kosher salt
- 2 oz green onions (cut into 2-inch lengths and slice thinly) (56g)
- 1 medium carrot (peeled and julienned)
- 8 oz Korean radish (peeled and julienned)
- 1 Korean or Bosc pear (peeled and julienned)
- 2 oz Chinese chives (cut into 2-inch lengths) (56g)
- 5 red dates / jujubes (rinsed, seeded, and cut into strips)
- ½ red bell pepper (julienned)
- ½ yellow bell pepper (julienned)
- 4 cloves garlic (minced)
- 2 tbsp pine nuts (40g)
- 2 tsp salt
- 1 tsp sugar
- 1 cup water (240ml)
- Cut the root end of the Napa cabbage about half way. Then rip it apart into two separate halves.
- Repeat the process for each of the half to make four pieces of cabbage.
- Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Pour in enough water to cover the cabbage. Cover and leave overnight (6 to 8 hours).
- Drain and rinse cabbage under running water. Squeeze out excess water and drain on colander for 30 minutes.
- Cut and slice green onions and carrot.
- Peel and julienne Korean radish and Korean or Bosc pear.
- Cut Chinese chives and red dates.
- Mix all the other ingredients together a bowl.
- Cut off a little of the root end from each of the four pieces of cabbage.
- Place one piece of cabbage in prepared container. Spread stuffing between each leaf and around the cabbage. Repeat with the rest.
- Place cabbage facing up in a container and close the lid. Keep container in the fridge. Container may be left out at room temperature for a day to quicken the fermenting process. After that it should be kept in the refrigerator and consume within a week.
To serve, simply cut off the end of each cabbage wedge. Then cut the stuffed cabbage wedge cross-wise into 2-inch sections.
Transfer cut sections to individual small plates and drizzle a tablespoon of kimchi juice from the container over the Baek Kimchi if preferred. Delicious served with steamed rice or noodles. Do give it a try.
Enjoy…..and have a wonderful day! 😎
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