Mild White Kimchi
When I first embarked on making Mild White Kimchi, I wanted to create something that would be a delightful addition to any meal while catering to those who prefer a gentler flavor. This Mild White Kimchi is not your typical spicy kimchi; instead, it’s a refreshing alternative with a milder taste. As I prepared the ingredients, I could already picture the vibrant colors and crisp textures coming together in harmony. The process of making this kimchi is like a dance of flavors, blending the sweetness of fruits with the crunch of fresh vegetables.
Preparing the Cabbage
To start, I cut the large napa cabbage into manageable pieces and generously sprinkled it with coarse sea salt. The salt works its magic, drawing out excess moisture and preparing the cabbage for the pickling brine. After pouring the brine over the salted cabbage and placing a heavy object on top, I let it sit for a while, occasionally turning the cabbage to ensure even seasoning. This step is crucial, as it lays the foundation for the kimchi’s distinctive flavor.
Creating the Kimchi Brine
While the cabbage was pickling, I turned my attention to making the kimchi brine. In the blender, I combined water, sea salt, pear, apple, onion, garlic, and ginger to create a smooth and fragrant liquid. Straining the mixture through a cheesecloth, I was left with a beautifully clear brine that would infuse the kimchi with a subtle sweetness and depth. The final touch was adding the julienned vegetables and fruits, each carefully prepared to add its unique texture and flavor to the kimchi.
Fermentation and Final Touches
Once everything was prepared, I layered the pickled cabbage with the flavorful fillings and poured the brine over it, making sure everything was submerged. The container was then covered and left at room temperature to ferment. The transformation that happens over the next 12 hours is magical—what starts as a simple mix of ingredients becomes a delicious, tangy side dish that complements any meal. After a few days in the refrigerator, the Mild White Kimchi is ready to enjoy, and it only gets better with time.
Table of Contents
Chef’s Notes- Mild White Kimchi
- Uniform Cutting: Make sure all vegetables are cut to a similar size. This helps ensure even fermentation and a consistent texture in the final dish.
- Salting the Cabbage: When salting the cabbage, apply the salt generously to the white parts and make sure it is evenly distributed. This helps the cabbage release its moisture and start the pickling process effectively.
- Brine Adjustment: If the brine doesn’t fully cover the cabbage, you can prepare a bit more by doubling the brine ingredients. The cabbage should be fully submerged to ferment properly.
- Fermentation Time: The fermentation time can vary based on your room temperature. In warmer climates, the kimchi will ferment faster, so start checking it after 12 hours. In cooler environments, it may take up to 24 hours.
- Flavor Development: The kimchi will develop more flavor as it ferments. Although it’s edible from day 3, it’s best enjoyed after a week when the flavors are well-developed.
Mild White Kimchi
4
servings1
hour55
minutes17
kcal12
hours13
hours55
minutesDive into the world of Korean cuisine with this Mild White Kimchi recipe! It’s a refreshing, non-spicy alternative to traditional kimchi, perfect for those who prefer a milder taste. This easy-to-follow recipe will guide you through creating a delicious and healthy side dish that gets better with age. Ideal for any meal, this kimchi is sure to become a staple in your kitchen.
Ingredients
- Pickled Kimchi
1 large napa cabbage (about 3.5 pounds)
1/4 cup coarse sea salt
- Pickling Brine
3/4 cup coarse sea salt
4 cups water
- Kimchi Fillings
1/2 cup julienned carrots
1 cup julienned daikon radish
1/4 cup chopped green onions (cut into finger-length pieces)
1/4 cup julienned red bell pepper
4 thinly sliced dried apricots (substitute for jujube)
1 tablespoon sunflower seeds (substitute for pine nuts)
- Kimchi Brine
4 cups water
1 tablespoon coarse sea salt
1 medium pear (peeled and seeded)
1 small red apple (peeled and seeded)
1 small onion (peeled)
1 tablespoon minced garlic
1 teaspoon minced ginger
Alternative Ingredients:
Napa Cabbage: Can be replaced with green cabbage.
Coarse Sea Salt: Kosher salt can be used as a substitute.
Daikon Radish: Regular radish or turnip can be used.
Asian Chives: Green onions or scallions can be used.
Red Bell Pepper: Yellow or orange bell pepper can be used.
Dried Jujube: Dried apricots or dates can be used.
Pine Nuts: Sunflower seeds or slivered almonds can be used.
Korean Pear: Bosc pear or any sweet pear variety can be used.
Red Apple: Any sweet apple variety can be used.
- Alternative Ingredients:
Napa Cabbage: Can be replaced with green cabbage.
Coarse Sea Salt: Kosher salt can be used as a substitute.
Daikon Radish: Regular radish or turnip can be used.
Asian Chives: Green onions or scallions can be used.
Red Bell Pepper: Yellow or orange bell pepper can be used.
Dried Jujube: Dried apricots or dates can be used.
Pine Nuts: Sunflower seeds or slivered almonds can be used.
Korean Pear: Bosc pear or any sweet pear variety can be used.
Red Apple: Any sweet apple variety can be used.
Directions
- Preparing the Cabbage: Cut the napa cabbage into halves and then quarters. Sprinkle coarse sea salt on the white parts of the cabbage and pour the pickling brine over it. Place a heavy object on top to keep the cabbage submerged and let it sit at room temperature for about 90 minutes. Turn the cabbage every 30 minutes to ensure even pickling.
- Rinsing the Cabbage: Rinse the cabbage thoroughly under running water to remove excess salt. Drain well using a colander for about 10-20 minutes.
- Preparing Fillings and Brine: While the cabbage is pickling, prepare the kimchi fillings by julienning the carrots, radish, bell pepper, and slicing the dried apricots. Chop the green onions into finger-length pieces and set aside with sunflower seeds.
- Making Kimchi Brine: In a blender, combine water and coarse sea salt with peeled and seeded pear, apple, onion, minced garlic, and ginger. Blend until smooth. Strain the mixture through a cheese cloth into a large bowl to extract the juice.
- Filling the Cabbage: On a clean surface, take each quarter of the pickled cabbage and layer it with the prepared fillings starting from the bottom leaves up to the top. Place each filled quarter into a large container (about 5 liters).
- Adding Brine: Pour the prepared kimchi brine over the filled cabbage in the container. Place a heavy plate or stone on top to keep the kimchi submerged in the brine. Close the lid tightly.
- Fermentation: Leave the container at room temperature for about 12 hours in summer or 24 hours in winter before transferring it to the refrigerator. The kimchi can be served from day 3 but tastes best after about a week.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- colander
- blender
- strainer
- cheese cloth
Nutrition Facts
- Calories: 17kcal
- Carbohydrates: 3g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5013mg
- Potassium: 54mg
- Fiber: 0g
- Sugar: 2g
- Vitamin A: 295IU
- Vitamin C: 5mg
- Calcium: 11mg
- Iron: 0.1mg
FAQs- Mild White Kimchi
Can I use green cabbage instead of napa cabbage?
Yes, you can substitute green cabbage for napa cabbage. However, napa cabbage has a milder flavor and a more delicate texture which is preferred for traditional kimchi.
What can I use if I don’t have dried jujube?
You can replace dried jujube with dried apricots or dates. They provide a similar sweetness and texture to the brine.
How can I adjust the saltiness of the kimchi?
If you find the kimchi too salty, try reducing the amount of coarse sea salt in the brine or rinsing the cabbage more thoroughly to remove excess salt.
Can I ferment the kimchi in the refrigerator?
Yes, after the initial fermentation at room temperature, you can move the kimchi to the refrigerator to slow down the fermentation process. This will help preserve the kimchi for a longer period.
What should I do if my cabbage isn’t fully submerged in the brine?
Use a clean, heavy plate or a weight to keep the cabbage submerged. This prevents the growth of mold and ensures even fermentation.
