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Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com
5 from 1 vote

Baek Kimchi (White Kimchi)

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Keyword : baek kimchi, white kimchi
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Prep Time 45 minutes
Total Time 45 minutes
Servings : 16
Calories : 42kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.
    Baek Kimchi (White Kimchi)-11
  • 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).
    Baek Kimchi (White Kimchi)-12
  • Drain and rinse cabbage very well 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.
    Baek Kimchi (White Kimchi)-15
  • Cut Chinese chives and red dates.
    Baek Kimchi (White Kimchi)-16
  • Mix all the other ingredients together a bowl.
    Baek Kimchi (White Kimchi)-17
  • 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.

Nutrition

Calories: 42kcal
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