Refreshing and Zesty White Kimchi (Baek Kimchi)
How to Make Delicious Baek Kimchi with a Zesty Broth
Today, I’m excited to share how to make Baek Kimchi using pre-salted cabbage! This recipe uses pre-salted cabbage for convenience, and I’ve added radish to give it a refreshing and zesty broth, similar to Dongchimi. It has already fermented beautifully in this warm weather! You can enjoy this as both Baek Kimchi and Dongchimi. It’s a wonderful side dish that’s perfect for guests.
Main Ingredients- Pre-salted Napa Cabbage 1/2 head x 3 (total 1.5 heads)
- Pear 1
- Apple 1
- Carrot 1/2
- Radish (small) 1
- Korean Water Parsley (Minari) 1 bunch
- Green Onions (Scallions) 1 bunch
- Small Radishes 3 (for adding to the kimchi)
- Crown Daisy (Gat) 1 bunch
Seasoning Ingredients- Garlic 20 cloves
- Onion 1
- Salted Shrimp (Saeu-jeot) 5 Tbsp
- Fish Sauce (Myeolchi Aekjeot) 2 Tbsp
- Ginger (thumb-sized) 1 piece
- Jujubes (Dates) 10
- Chestnuts 5
- Sugar 1 Tbsp
- Water 1 liter
- Coarse Sea Salt 2 Tbsp (for adjusting taste)
- Garlic 20 cloves
- Onion 1
- Salted Shrimp (Saeu-jeot) 5 Tbsp
- Fish Sauce (Myeolchi Aekjeot) 2 Tbsp
- Ginger (thumb-sized) 1 piece
- Jujubes (Dates) 10
- Chestnuts 5
- Sugar 1 Tbsp
- Water 1 liter
- Coarse Sea Salt 2 Tbsp (for adjusting taste)
Cooking Instructions
Step 1
First, prepare the 3 half-heads of pre-salted Napa cabbage. Trim off any outer leaves and cut each half into two pieces, creating a total of 6 pieces. This makes it easier to stuff the filling.
Step 2
Peel the fruits and vegetables that will add a refreshing taste to the Baek Kimchi. Remove the seeds from the pear and apple, and wash the dirt off the carrot and radish.
Step 3
Thinly julienne the peeled pear and apple (use 1/2 of each). Julienne the small radish (1 piece) to a similar thickness as the apple and pear.
Step 4
Place the ingredients for the Baek Kimchi broth base into a blender. Add 20 cloves of peeled garlic, 1 onion, 1/2 of the pear and apple reserved for blending, and 5 Tbsp of salted shrimp. Pour in about 200-300ml of the 1 liter of water and blend until smooth.
Step 5
Strain the blended mixture through a fine sieve lined with cheesecloth to get a clear liquid. Mix this strained liquid with the remaining water to create the Baek Kimchi broth. If you prefer a very clear broth, strain it multiple times.
Step 6
Prepare the jujubes and chestnuts, which will add sweetness and flavor. Remove the pits from the jujubes and slice them thinly. Peel the chestnuts and slice them into similar thin strips.
Step 7
Wash the Korean water parsley (minari) and green onions and cut them into appropriate lengths. Minari can be cut into about 5-6 cm pieces, and green onions into about 3-4 cm pieces.
Step 8
In a bowl, combine the julienned carrots, pear, apple, and radish. Add the sliced chestnuts and jujubes, and gently mix. Finally, add the chopped minari and green onions and toss lightly, being careful not to mash the ingredients.
Step 9
Now it’s time to season the Baek Kimchi filling. Add the blended marinade ingredients, 2 Tbsp of fish sauce, and 1 Tbsp of sugar to the vegetable mixture and combine well. Taste and adjust the seasoning with coarse sea salt or more salted shrimp, according to your preference. (You can also adjust the amount of filling ingredients to your liking).
Step 10
Carefully stuff the prepared Baek Kimchi filling into the layers of the pre-salted cabbage leaves. Start from the white part of the cabbage and work your way to the tips of the leaves, ensuring an even distribution of the filling.
Step 11
The charm of Baek Kimchi lies in its clean flavor without chili powder! Once the cabbage is filled, neatly fold the outermost green leaves over the filling to shape it. This neat packing helps it maintain its shape as it ferments.
Step 12
If you’d like to enjoy the refreshing taste of Dongchimi along with your Baek Kimchi, prepare 3 small radishes. Wash them clean and then roll them lightly in coarse sea salt to season them.
Step 13
Place the salt-seasoned small radishes between the stuffed cabbage leaves, or at the top or bottom of the kimchi container. This will allow the radishes to release their refreshing flavor, making the broth even more delicious. Finally, cover the stuffed cabbage with the outer green leaves to prevent the filling from drying out.
Step 14
Properly stored Baek Kimchi will ferment beautifully in the refrigerator, developing a deliciously zesty and deep flavor over time. It’s a wonderful unique kimchi to serve for holidays, special occasions, or when entertaining guests! Serving it alongside sliced radish, like Dongchimi, is also a fantastic combination.
Step 15
Allow the kimchi to ferment at room temperature for one to two days before refrigerating. The fermentation time may vary depending on the weather and temperature, so taste the broth and refrigerate it once it reaches your desired level of fermentation.
Step 16
I’ve taken out one well-fermented Baek Kimchi head and one of the small radishes we added. All that’s left is to slice it for a delicious Baek Kimchi dish.
Step 17
Slice the Baek Kimchi into bite-sized pieces and arrange them on a plate. Pouring a little of the Baek Kimchi broth alongside makes it look more appealing and enhances the refreshing taste.
