White Kimchi (Baek-Kimchi: 백김치)


1 large napa cabbage (3 pounds’ worth)
⅓ cup, 1 tablespoon plus 2 teaspoons salt
½ pound Korean radish (or daikon) cut into matchsticks
¼ cup carrot, cut into matchsticks
¾ cup buchu (Asian chives), cut into 1 inch pieces
3 jujubes, seeded, cut into thin strips
2 fresh chestnuts, peeled and cut into thin strips
2 tablespoons pine nuts
½ of red bell pepper (1/3 cup’s worth), cored, seeded, and cut into thin strips
1 medium Korean pear (2 cups’s worth), peeled and cored
4 garlic cloves
½ cup onion
1 teaspoon ginger


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