KIMCHI · Medium · 2 hr + 2 days ferment
Baek Kimchi — White Water Kimchi
By Kimchee Curator
No chili, all refreshment — pine nuts, pear, and jujube in a clear brine that becomes cold noodle broth.
TL;DR
No chili, all refreshment — pine nuts, pear, and jujube in a clear brine that becomes cold noodle broth.
Prep 30 min + 1 hr saltCook 10 minServes 8 cups
Ingredients
- 1 small napa cabbage + 300g Korean radish, thin sliced
- 1.5 Tbsp coarse salt
- 1 L filtered water, 22g salt, 10g sugar
- 4 garlic cloves sliced, 1 tsp ginger
- 1 Asian pear julienned, 3 jujubes
- 1 Tbsp pine nuts, 1 cheongyang pepper (optional)
Steps
- Salt cabbage/radish 60 min, rinse lightly, drain.
- Dissolve water-salt-sugar brine; cool completely.
- Pack vegetables, pear, garlic, ginger, jujubes and pine nuts; pour brine to cover, weight down.
- Ferment 24 hrs at room temp until faintly fizzy, then 4–7 days refrigerated. Serve chilled with brine as soup.
- Keep submerged; skim any surface film; brine clears as it matures.
Tips
- Use filtered water — chlorine stalls lactobacillus.