If you've never had White Kimchi, or Baek Kimchi, it is definitley a must try. The less spicy sister of Red Kimchi, this Kimchi is sour, fruity, refreshing and delicous. This kimchi takes less ingredients and know-how to make so I thougth this would be a great place to start in our kimchi journey.
Brine for Cabbage
3/4 cup coarse or kosher salt
4 cups water
1 head Napa cabbage
1/4 cup salt for sprinkling
Brine for Kimchi Fermentation
4 cups water
1 TBS kosher salt
1/2 Asian pear (substitue with red apple)
1/2 red apple
1 small onion
2" piece of gigner
2 cloves garlic
Filling
3/4 carrot - sliced thin
4 - 6 jujube berries - sliced thin (substitue with dates)
1/2 cup daikon radish - sliced thin
1/2 bell pepper - sliced thin
handful of chives - cut to 1/2 finger lenth
1 TBS pine nuts
Equipment
Food processor or blender
large bowls
cheese cloth, nut milk bag, or strainer
sharp knife
air tight container large enough to fit your kimchi
Негізгі бет Тәжірибелік нұсқаулар және стиль White Kimchi
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