Crisp and Refreshing White Kimchi
How to Make Beautiful White Kimchi (Baek Kimchi)
This homemade white kimchi is not only visually appealing, perfect for a celebratory feast, but also boasts a delightful crisp texture and a refreshing broth. Learn how to make this elegant dish that will add a touch of sophistication to your special occasion table.
Main Ingredients
- 20 inner leaves of napa cabbage
- 2 red bell peppers
- 2 yellow bell peppers
- 1/4 Korean radish (mu)
- 8-10 stalks of green onion (jjokpa)
- 1/2 pear
Seasoning and Broth Ingredients
- 1 cup kelp stock
- 1/3 cup glutinous rice paste (chapssalpul)
- 45g garlic (approx. 15-20 cloves)
- 10g ginger (approx. 1/2 inch piece)
- 1/2 Tbsp flower salt
- 1 cup water
- 1 cup kelp stock
- 1/3 cup glutinous rice paste (chapssalpul)
- 45g garlic (approx. 15-20 cloves)
- 10g ginger (approx. 1/2 inch piece)
- 1/2 Tbsp flower salt
- 1 cup water
Cooking Instructions
Step 1
Start by preparing the inner leaves of the napa cabbage, which will form the body of the white kimchi. Select the yellow, tender inner parts for their sweetness. Slightly greenish outer leaves are also acceptable, but using large, fresh cabbage heads will result in a more aesthetically pleasing kimchi.
Step 2
Generously sprinkle 3-4 handfuls of coarse sea salt evenly over the stem areas of the prepared cabbage leaves. Be gentle to avoid breaking the cabbage. Ensuring the salt is well-distributed on the stems will help them brine effectively.
Step 3
Check if the cabbage is properly brined by gently bending the stems. They should be flexible and soft, not brittle. Once sufficiently brined, rinse the cabbage leaves 2-3 times under running water to remove excess salt. Drain them well in a colander.
Step 4
Prepare the vegetables that will add color and flavor. Finely julienne the red and yellow bell peppers after removing the seeds. Julienne the Korean radish to a similar thickness. Trim and cut the green onions into 4-5 cm (about 2 inches) lengths.
Step 5
In a bowl, gently toss the julienned bell peppers and radish with 1 tablespoon of flower salt. Let them sit for 20-30 minutes to soften slightly. This step helps to retain the vegetables’ crispness while infusing the broth with subtle sweetness and color.
Step 6
Prepare the salted shrimp broth for added umami. In a pot, combine 1 cup of water and 1 tablespoon of salted shrimp. Bring to a boil, then let it cool completely. Boiling and cooling the salted shrimp helps to mellow its flavor and keeps the broth clear.
Step 7
Prepare the garlic, ginger, and pear for the seasoning paste. Peel the garlic and ginger. Remove the core from the pear. Chop them into manageable pieces for blending.
Step 8
Add the chopped garlic, ginger, and pear to a blender. Pour in the cooled salted shrimp broth. Blend until you achieve a smooth paste.
Step 9
Strain the blended mixture through a fine-mesh sieve, collecting only the smooth liquid. Discard the solids or save them for other culinary uses.
Step 10
Now, create the white kimchi broth. In a bowl, combine the strained liquid, glutinous rice paste, kelp stock, 1 cup of water, and 1/2 tablespoon of flower salt. Mix well and adjust seasoning if necessary by adding more salt.
Step 11
Lay a drained cabbage leaf flat. Place a portion of the prepared julienned vegetables and green onions near the stem end. Carefully roll the cabbage leaf tightly from the stem side inwards. Avoid rolling too tightly, leaving a little room for the flavors to meld.
Step 12
If the cabbage leaves are small and difficult to roll with filling, you can overlap two leaves to create a larger wrapper. This ensures the filling stays neatly inside and maintains a beautiful shape.
Step 13
Arrange the rolled white kimchi neatly in a storage container. Pour the prepared broth over the kimchi, ensuring all the pieces are fully submerged. Covering the kimchi completely with broth is crucial for proper fermentation and freshness.
Step 14
Leave the container at room temperature for about one day to allow the kimchi to begin fermenting. After that, refrigerate it for storage. When ready to serve, cut the white kimchi into bite-sized pieces and arrange them on a plate with some of its refreshing broth.
