Ingredients

  • 1 Medium sized casserole dish
  • 1 large napa cabbage (1½ kg worth)

    2 tbsp salt, for the brine

    43 g salt, for the cabbage

    250g daikon radish, cut into matchsticks

    32 g carrots, cut into matchsticks

    3/4 stalk chives, slice

    ½ red bell pepper, deseeded and cut into thin strips

    1 medium Korean pear, peeled and cored

    4 cloves garlic

    64 g onion

    1 tsp ginger

    3 jujubes, seeded and cut into thin strips

    2 fresh chestnuts, peeled and cut into thin strips

     

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Recipe Courtesy of
Asian Food Network

Korean Banchan: Non-Spicy White Kimchi

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Korean Banchan: Non-Spicy White Kimchi is truly a delectable dish that is well worth the time and effort it takes to prepare it. The secret ingredient to this dish is pear, which when blended with other spices, adds a refreshing flavor to the brine. This non spicy white kimchi is made without red pepper flakes, thus it is great for kids and a favorite for everyone all around.
  • Medium
  • 30 min
  • 120 min
  • 10 min
  • 12 steps
  • 13 Ingredients
  • Medium
  • 12 steps
  • 13 Ingredients
  • 30 min
  • 120 min
  • 10 min

Directions

  1. Preparing the cabbage and vegetables

    • Cut the cabbage in half and remove the core.

    • Rinse the halves under running water or soak them in a basin for a few seconds until all the leaves are wet.

    • Sprinkle 43 g of salt evenly between the leaves. Let them sit for about 2 hours, turning them over every 20 minutes.

    • Rinse the cabbage under running water or wash in a basin to get rid of any dirt or salt. Drain and set aside.

    • Combine daikon radish, carrot, red bell pepper, chives, chestnuts and jujubes in a separate bowl. Set aside.



  2. Making the brine

    • In a blender, blend the onion, ginger, garlic, and Korean pear into a creamy paste. Set aside.

    • Mix 4 cups of water with 2 tablespoons of salt in a bowl. Stir it well until the salt is thoroughly dissolved.

    • Put the blended paste into a muslin cloth and put the cloth into the bowl of brine for the blended flavors to seep through. Squeeze it a bit and stir the brine for a while.



  3. Making the kimchi

    • Spread the daikon radish, carrot, red bell pepper, chives, chestnuts and jujubes between each leaf of the cabbage and put into a container or casserole.

    • Pour the brine over the kimchi until it’s submerged.

    • Cover and let it sit at room temperature until it starts fermenting, between 1½ to 3 days, depending on how warm your room is. A warmer room will ferment faster. Keep an eye on the kimchi and taste it every now and then. When the brine turns sour, it’s fermenting.

    • Move it to the fridge, which will slow down the fermentation process. It will keep for about 1 month.

     Making the kimchi


Plate & Serve!

  • Serve cold with rice and other complimentary dishes.
Plate & Serve!
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    Ingredients
    • 1 Medium sized casserole dish
    • 1 large napa cabbage (1½ kg worth)

      2 tbsp salt, for the brine

      43 g salt, for the cabbage

      250g daikon radish, cut into matchsticks

      32 g carrots, cut into matchsticks

      3/4 stalk chives, slice

      ½ red bell pepper, deseeded and cut into thin strips

      1 medium Korean pear, peeled and cored

      4 cloves garlic

      64 g onion

      1 tsp ginger

      3 jujubes, seeded and cut into thin strips

      2 fresh chestnuts, peeled and cut into thin strips

       

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