How to make Korean White Kimchi

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.

Cut the daikon radish finely and mince it.

Julienne the Asian pear.

Finely julienne the dried jujube.

Soak the dried stone ear mushrooms in water to rehydrate, then julienne them.

Prepare garlic and ginger, using half the amount of ginger compared to garlic.

Use fresh green onion or substitute with minari in winter.

Prepare a sticky rice porridge by cooking sticky rice and grinding it.

Season the stuffing with salt and fish sauce after preparing all ingredients.

Brine the napa cabbage with salt, then stuff the brined cabbage with the prepared mixture, focusing on the root part for more stuffing.

Wrap the stuffed cabbage tightly using the outer leaves to prevent the stuffing from falling out.

Ferment the white kimchi at room temperature overnight, then refrigerate it for about 20 days for optimal flavor.

Make a broth for the kimchi using purified water, 1 tablespoon of salt per 2 liters, and add ingredients like radish juice, Asian pear juice, kelp, minced garlic, minced ginger, and fish sauce.

Dissolve the salt in the broth and pour it over the white kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens