She Strengthens

Discover the Refreshing Taste of White Kimchi

Are you craving a tangy and delicious snack? Look no further than this unique white kimchi recipe, which combines the sweetness of Asian pear with a cool and refreshing flavor profile.

A Twist on Traditional Kimchi

Unlike its spicy counterpart, this white kimchi recipe is perfect for those who prefer a milder taste. It’s also incredibly versatile, making it an excellent addition to a variety of dishes.

Inspired by Korean Soul Food

This recipe comes from Judy Joo’s cookbook, “Judy Joo’s Korean Soul Food,” which features a collection of mouth-watering dishes from her Cooking Channel show “Korean Food Made Simple.”

Get Ready to Indulge

With a preparation time of just one hour, you can enjoy this tasty treat in no time. And if you’re feeling adventurous, be sure to explore other versions of kimchi without cabbage for even more flavorful options.

Ingredients

• 230g sea salt
• 1 large Korean cabbage or several heads Chinese cabbage (2.2-2.7kg/5-6lb total weight)
• 20g sweet rice flour
• 1 large Asian pear, grated, juice and pulp reserved
• 1 small onion, grated, juice and pulp reserved
• 4 tsp garlic, grated or finely chopped
• 2 tsp ginger, grated or finely chopped
• 2½ tbsp sea salt
• ½ leek, cut into 5cm (2in) lengths and julienned
• 450g mu (Korean white radish) or mooli, peeled and julienned
• 1 carrot, julienned
• 1 red chili, deseeded and julienned lengthways
• 1 green chili, deseeded and julienned lengthways
• 30g daechu (dried jujube dates), deseeded and julienned
• 20g pine nuts

Preparing the Kimchi

To begin, combine 2 liters (3½ pints) of warm water with 115g (4oz) of sea salt in a large bowl. Stir until the salt dissolves, then let it cool.

Salting the Cabbage

Next, partially cut the cabbage in half lengthways, starting from the root end and cutting about halfway to the top. Pull the cabbage apart to split it in half completely, keeping the leaves intact and whole. Loosen the leaves of each wedge, then sprinkle the remaining 115g (4oz) salt over and between all the leaves, salting the core area heavily.

Rinsing and Draining

Rinse the wedges well under cold running water, gently squeezing out any excess moisture. Place the cabbage cut-side down in a colander and let it drain for at least 30 minutes.

Creating the Starch Paste

In a small saucepan, combine 200ml (7fl oz) of water with the sweet rice flour. Cook over medium heat, stirring frequently, until the mixture thickens and starts to bubble. Transfer it to a bowl and let it cool.

Assembling the Kimchi

In a separate bowl, combine 80g (3oz) of the starch paste with all of the kimchi paste ingredients. Rub the paste over the wedges and between each leaf, then pull the outer leaf of each wedge tightly over the rest to form a tidy parcel. Pack the kimchi into a container with a tight-fitting lid, pressing down well to avoid air pockets.

Finishing Touches

Add 250ml (8fl oz) of water to the bowl used for the paste, then pour it into the kimchi container. Press a piece of clingfilm onto the surface of the kimchi, then cover. The kimchi can be eaten at this stage or left to sit at room temperature for about 2-3 days until it starts to sour and ‘bubble.’ Store the kimchi in the fridge, where it will continue to ferment at a slower pace. Cut the kimchi before serving.