Non-Spicy Kimchi White kimchi Baek Kimchi [백김치 레시피 만들기] Fermenting White Kimchi [白キムチ]
Updated: Apr 4
Baek/White Kimchi (백김치) is one of my FAVORITE Kimchis. (For those of you that are not familiar with Korean cuisines, there are hundreds of varieties of Kimchi.) Baek/White Kimchi is NOT SPICY and it has far less salty than your traditional spicy Kimchi. It is crunchy, juicy, and highly addictive. It literally is a crunchy vegetable party in your mouth. And because this White Kimchi is light in salt, you can literally eat so much of it, alone and as is. The best part of White Kimchi is the refreshing fermented juice. I mean, what can I say, other than, that once this juice hits the lips, YOU WILL NOT BE ABLE TO STOP....literally 😋😜😊 I warmed you 😎
Baek Kimchi: 백김치
"Baek" 백 means White
This AUTHENTIC 🇰🇷Korean 🇰🇷White-Kimchi recipe video is lesson-based as if I'm right there with you, with EASY-TO-FOLLOW step by step instructions.
Today's Baek/White Kimchi Napa Cabbage (백김치) Recipe Includes:
Small Portion Recipe for ONE Napa Cabbage
How To Store & Ferment White Kimchi (properly storing and fermenting your Kimchi is the 2nd half of making sure your Kimchi tastes delicious)
Below You'll Find:
Kimchi Storage & Fermentation Tips
1 Napa Cabbage (about 6 lbs.) *Cabbage
5 Cups Water (room temperature)
1 Cups Starch Gravy (pul 풀: glue) see below for recipe
1/8 Cup Fish Sauce
1 Tbsp Korean Plum Extract (Maesil 매실청) *Honey
1/2 Tbsp Salt Brined Shrimp (Saeu-Jeot 새우젓) see below for homemade recipe
1/2 Individual Packet Artificial Sweetener *Light Brown Sugar, 1/4 Tsp
(Options: White Flour, Sweet White Rice or Potato Flour)
1/4 Cup White Flour
1 Cup Water
5 to 6 Scallions/Green Onions (cut into 1.5 to 2 inches in length)
5 to 6 Garlic Cloves
Fresh Ginger, julienned (less than thumb size)
2 Inch section of Korean radish "Mu" 무 (peeled and cut into sticks/julienned, slightly thicker than a spaghetti noodle, but smaller than linguine) *Red radish, peel the outer red skin
1 Small Carrot (julienned, cut into the same size as the radish)
1/4 Medium Size Onion
1/4 Slice of Korean Pear (onion and pear similar in amount) *Bosc pear
Homemade Salt Fermented Shrimp
Mix equal parts, shrimp (cut into chunks/no shell) and coarse salt. Add one whole shrimp with the head and shell on to the mixture. Store in a glass jar. Gently press down to pack it down and add a layer of saran wrap on top. Leave the jar in the refrigerator for a week. Then stir to mix and you should see some shrimp liquid. Pack it down again and add a layer of saran wrap. Place it back in the refrigerator and another week later, it should be ready for use.
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GEARS USED IN TODAY'S VIDEO:
For TIPS on Napa Cabbage Shopping, Cutting, Trimming, Salt-Brining, and Washing, PLEASE WATCH:
EASY KIMCHI RECIPE & MUKBANG [SMALL BATCH KIMCHI RECIPE] Whole & Sliced Kimchi (통배추김치 막김치) キムチ 泡菜
IMPORTANT: Salt-Brining your Napa Cabbage is the very first and most critical step in making sure your Kimchi comes out tasting delicious😋
Mix 1/4 cup of flour to 1/2 cup of room-temperature water. Whisk well. In a small pot, bring 1/2 cup of water to boil, then lower to heat to medium-low. Add the flour-water mixture and whisk for 1 to 2 minutes or until it thickens. Transfer the gravy to a mixing bowl and let it cool down to room temperature. It is also very important to cool down the hot starch gravy before using it to make your White Kimchi soaking water.
Place a fine-mesh strainer into a large bowl. Add the room-temperature gravy starch into the strainer. Then pour 4 cups of room-temperature water. Using a soft spatula, mix the gravy starch and water in the strainer, to dissolve the gravy starch. Discard any lumps and clusters left on the strainer.
WHITE KIMCHI SOAKING WATER
In a blender, add the garlic, onion, pear, fish sauce, Maesil (plum extract), salt-brined shrimp, and 1/2 of the starch-gravy water (made above) and blend for 30 to 60 seconds to liquify all the ingredients. Pour the blended liquid back to the large bowl with the rest of the starch-gravy water.
Add the radish, carrots, scallions, ginger, and artificial sweetener to the bowl. Mix well and have a taste. At this point, we are tasting for its saltiness. (All the foam and raw taste of the vegetables will subside as it ferments.) The saltiness of the liquid should be mild. You do not want this liquid to be "salty." White Kimchi is made to taste mildly salty. Add 1 cup of water and mix well.
STUFFING YOUR SALT-BRINED CABBAGE LEAVES
Starting with the leaf on the back (biggest leaf on the outer part of the cabbage), lay it flat on a large plate. (TIP: Don't assemble this on a cutting board, as the kimchi juice will run all over.) With your disposable kitchen gloves on, take a small amount of the vegetable mixture (roughly less than half the size of your palm. If you have big hands, less than 1/3 size of your palm), and put it at the base of the root of the napa cabbage (as shown in the video). Repeat the process of each layer of the napa cabbage leaves, and for all four quartered-sections of the cabbage.
Gently pick up the stuffed napa cabbage, wrap the second lower half of the cabbage, using the very last leaf at the back (as shown in the video). Place the stuffed and wrapped napa cabbage in a container. (Kimchi storage container size used in the video is 4.5 liters.)
Optional: Add the salt-brined Korean radish halves to the Kimchi container, wedging each piece in between the quartered cabbage.
(Cut 3 to 4 slices of Korean radish, approximately 1/3" thick. Cut the slices in half. Place each layer in a bowl, with a sprinkle (less than 1/4 tsp) of brining salt or coarse Kosher salt in between each layer. Let it sit on your kitchen counter for 15 minutes. You should see the natural liquid from the radish slices at the bottom of the bowl. Rinse thoroughly in cold water, several times. Have a taste. Your salt-brined radish should taste just salty enough to enhance the flavors of the radish. In other words, it should taste good as is, and NOT SALTY. The same principle applies to salt-brining your napa cabbage.)
FERMENTING YOUR WHITE KIMCHI
Pour the rest of the White Kimchi soaking water into the Kimchi container. Any leafy stragglers of the napa cabbage that you'll find at the end of rinsing your salt-brined napa cabbage, get stuffed around the edge of the kimchi container. Gently press down from the top of the Kimchi container, release any air bubble trapped below. Then add a layer of saran wrap/plastic sheet. Again, gently press down to release any air bubbles. Stuff the excess edges of the saran wrap inside the Kimchi container. Lockdown the Kimchi container lid and place your White Kimchi on your kitchen counter, away from the heat and window, for 10 to 12 hours. (If you are desperate to speed up the fermentation process, let your White Kimchi sit on the kitchen counter for 24 hours, but not more than that.) Then place your White Kimchi in the refrigerator and wait at least a week before consuming it.
How tangy or fresh-tasting you prefer your kimchi is very personal. For me, when it comes to White Kimchi, I wait at least 2 weeks before consuming it. And by week three or four, it is perfectly fermented for me. So, give it time and check-in weekly with your White Kimchi. (Yes, it is personal "check-in time" to give TLC to your fermenting Kimchi😂.) To give it extra TLC, every two weeks, restack/rotate your Kimchi, so the bottom portion is moved up to the top and vice versa. (DO NOT PRESS DOWN ON THE KIMCHI...🙅🏻♀️🙅🏻♀️🙅🏻♀️) Always keep your Kimchi covered with a sheet of saran wrap inside the kimchi container. It is like a blanket to keep the moisture as closely contained as possible.
Slowly fermenting your White Kimchi and keeping it at a cool and controlled temperature is ideal.
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