Baek kimchi korean white non spicy kimchi –Discover the delightful world of making Non-Spicy White Kimchi, known as Baek Kimchi! This unique version of kimchi is perfect for those looking to enjoy the flavors without the heat. It’s a refreshing side dish that celebrates the natural taste of vegetables and can elevate any meal. Let’s dive into the recipe and enjoy the process of creating this traditional Korean delicacy!
Ingredients for Baek Kimchi
To create your own Non-Spicy White Kimchi, gather the following ingredients:
- 1 large napa cabbage
- 1 cup of sea salt
- 5 cups of water
- 1 small Korean radish (mu), sliced
- 1 carrot, julienned
- 5 green onions, chopped
- 3 tablespoons of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 tablespoons of fish sauce (or a vegan alternative)
- 1 tablespoon of sesame seeds
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Instructions to Make Baek Kimchi
Making Baek Kimchi is a straightforward process. Follow these steps to create your own batch of this refreshing delight:
- Start by cutting the napa cabbage in half lengthwise and then into quarters. Submerge the cabbage pieces in a large bowl of water combined with sea salt, ensuring they’re fully covered. Let it soak for about 2-3 hours to allow the salt to draw out moisture.
- Once the cabbage is wilted, rinse it thoroughly under cold running water to remove excess salt. Drain and set aside.
- In a separate bowl, mix the sliced Korean radish, julienned carrot, chopped green onions, sugar, minced garlic, minced ginger, and fish sauce. This will be your kimchi seasoning paste.
- Combine the cabbage with the seasoning mix, ensuring every piece is well-coated. You can use gloves to make it easier.
- Transfer the mixture into a clean, airtight jar, pressing down to eliminate any air pockets. Make sure to leave some space at the top of the jar as the kimchi will expand as it ferments.
- Sprinkle sesame seeds on top for added flavor and texture.
- Seal the jar and let it sit at room temperature for 1-2 days to ferment. After that, transfer it to the refrigerator, where it can continue to develop flavor for weeks, if you can resist eating it all right away!
Enjoy your homemade Non-Spicy White Kimchi as a side dish with rice, in wraps, or simply as a crunchy snack. It’s a perfect way to enhance your meals while keeping things cool and refreshing!
