How To Make White Kimchi with Esther Choi | At Home With Us

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce provides umami flavor without fish allergens.

napa cabbage

🥗Healthier: green cabbage

💰Cheaper: savoy cabbage

Green cabbage is more accessible and still crunchy.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

apple

🥗Healthier: pear

💰Cheaper: banana

Pear offers similar sweetness and moisture.

Quarter the napa cabbage and remove the core.

Sprinkle rock salt between the layers of cabbage and let it brine for 8 to 12 hours, flipping every 2 hours.

Wash the cabbage three times and let it drain until wilted.

Mix 1.5 cups of water and 0.5 cups of rice flour in a pot, then heat while whisking until thickened, then cool.

Blend together the peeled and chopped Asian pear, onion, garlic, and ginger.

Add scallions, shredded carrots, and sweet bell peppers to the mixture.

Incorporate the cooled rice roux and 1 cup of fish sauce into the vegetable mixture.

Layer the brined cabbage with the vegetable mixture in a glass jar, ensuring to pack it tightly and leave room for fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens