Quick White Kimchi


Baek Kimchi | 백김치

WhiteKimchi

 

Ingredients

5 pounds Napa cabbage
3-5 pounds Korean turnip
2 inch ginger, thinly sliced
5 medium garlic, thinly sliced
2 green onions, white part and root
1/2 Asian pear
2 Asian red peppers
2 Asian green peppers
Kosher salt (1 tablespoon Kosher salt to 3 pounds of turnip)

Broth
1/2 cup Sweet Rice Flour Base
2 cups dashi
5 cups water
1 tablespoon kosher salt
Liquid from salted turnips

 

Kimchi Salting

Salt the cabbage as shown in How-To Salt Cabbage for Kimchi Making.

 
 

White Kimchi

Cut and remove the leaves from the turnip. Save the leaves for later to make Dried Turnip Leaves.

 
 

White Kimchi

Using a sharp knife, scape the outer skin of the turnip. I prefer this method but you can also use a peepler.

 
 

Cut the turnip.

 
 

White Kimchi

Transfer to a bowl and add the salt. Leave at room temperature for about 30 minutes. Save the liquid from the salting process for the broth.

 

While the turnip is salting, prep the other ingredients.

 

White Kimchi

Wash the peppers. Cut the end of the stems and discard.

 
 

White Kimchi

Peel and slice the ginger and garlic. Slice green onion white part, including the root.

 
 

White Kimchi

Put the sliced ginger and garlic into a pouch (available in Asian grocery stores).
You can also make a pouch by using two layers of 5 inch by 5 inch cheese cloth, pull up the corners and tie it with a string.

 
 

White Kimchi

Remove seeds and cut in half a half an Asian pear so that you have 2 quartered pieces. Do not remove the skin. Set aside with other prepped ingredients.

 
 

White Kimchi

Place the salted turnip pieces in the bottom of the jar.

 
 

White Kimchi

Place the salted cabbage on top. Add a layer of turnip.

 
 

White Kimchi

Add the peppers, garlic and ginger pouch, pears and green onions.

 
 

White Kimchi

Continue placing cabbage and turnip alternating the two layers with the rest of the pieces.

 
 

White Kimchi16

Combine Sweet Rice Flour Base, dashi, water and liquid from the turnip salting process.

 
 

White Kimchi

Pour the combined broth over the jar until tops of the vegetables are covered.

 
 

White Kimchi

Cover the top layer tightly with plastic wrap.

 
 

White Kimchi

Fill a bag with stones (washed and clean) and seal tightly. Place the bag on top of the jar to weigh down the ingredients. This step will help the Kimchi to stay crispy through the fermentation process.

 
 

White Kimchi

Place the lid and let it stand at room temperature for about two days or until fermented to your taste. Or transfer directly to a refrigerator and let it sit for about a month or until fermented.

The most optimum way for the the flavors to fully develop is for it to be allowed to ferment slowly in the refrigerator.

 

White Kimchi

Plating:
Slice the cabbage and turnip. Arrange in a pretty bowl and pour broth to barely cover the top. Garnish with shilgochu (dried red pepper threads) or thinly sliced Asian red peppers. The broth is wonderful to add to make Nangmyun (cold noodles) broth.

 

Shilgochu | 실고추
shilgochu2Dried red pepper threads are often used as a garnish. They are available in Korean grocery stores. Using scissors, cut to desired lengths before use. As a substitute, finely julienned fresh asian red pepper can be used.

 
 
 


Related Recipes

 
 

Quick White Kimchi
 
Ingredients
  • 5 pounds Napa cabbage
  • 3-5 pounds Korean turnip
  • 2 inch ginger, thinly sliced
  • 5 medium garlic, thinly sliced
  • 2 green onions, white part and root
  • ½ Asian pear
  • 2 Asian red peppers
  • 2 Asian green peppers
  • Kosher salt (1 tablespoon Kosher salt to 3 pounds of turnip)
Broth
  • ½ cup Sweet Rice Flour Base
  • 2 cups dashi
  • 5 cups water
  • 1 tablespoon kosher salt
  • Liquid from salted turnips
Instructions
Salting
  1. Salt the cabbage as shown in How-To Salt Cabbage for Kimchi Making.
  2. Cut and remove the leaves from the turnip. Save the leaves for later to make Dried Turnip Leaves.
  3. Using a sharp knife, scape the outer skin of the turnip. I prefer this method but you can also use a peepler. Cut the turnip into 2 inch by 3 inch, ½ inch thick pieces.
  4. Transfer to a bowl and add the salt. Leave at room temperature for about 30 minutes. Save the liquid from the salting process for the broth.
Prep Aromatics
  1. While the turnip is salting, prep the other ingredients. Wash the peppers. Cut the end of the stems and discard. Peel and slice the ginger and garlic. Slice green onion white part, including the root.
  2. Put the sliced ginger and garlic into a pouch (available in Asian grocery stores). You can also make a pouch by using two layers of 5 inch by 5 inch cheese cloth, pull up the corners and tie it with a string.
  3. Remove the seeds and cut in half a half an Asian pear so that you have 2 quartered pieces. Do not remove the skin. Set aside with other prepped ingredients.
Assembly
  1. Place the salted turnip pieces in the bottom of the jar. Place the salted cabbage on top. Add a layer of turnip. Add the peppers, garlic and ginger pouch, pears and green onions. Continue placing cabbage and turnip alternating the two layers with the rest of the pieces.
  2. Combine Sweet Rice Flour Base, dashi, water and liquid from the turnip salting process. Pour the combined broth over the jar until tops of the vegetables are covered.
  3. Cover the top layer tightly with plastic wrap. Fill a bag with stones (washed and clean) and seal tightly. Place the bag on top of the jar to weigh down the ingredients. This step will help the Kimchi to stay crispy through the fermentation process.
  4. Place the lid and let it stand at room temperature for about two days or until fermented to your taste. Or transfer directly to a refrigerator and let it sit for about a month or until fermented.
Plating
  1. Slice the cabbage and turnip. Arrange in a pretty bowl and pour broth to barely cover the top. Garnish with shilgochu (dried red pepper threads) or thinly sliced Asian red peppers.
Notes
The most optimum way for the the flavors to fully develop is for it to be allowed to ferment slowly in the refrigerator.

Related Links:
How-To Salt Cabbage
Sweet Rice Flour Base