Recipes - Korean

Baek Kimchi (White Kimchi)
Baek Kimchi


Unlike regular kimchi, White Kimchi (Baek Kimchi) isn't spicy - great for those who can't handle the heat. Try this refreshing Korean side dish. Recipe by Asian Inspirations.
Cooking Time:
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pickle
Cuisine: Korean









Ingredients:

1/2 large wombok
1/2 cup coarse sea salt
½ carrot (thinly julienned)
100g daikon radish (thinly julienned)
10g chives (cut into 5cm, lengthwise)
10g red capsicum (thinly julienned)
2 dried red dates (thinly sliced)
½ tbsp pine nuts

PICKLING BRINE

1/2 cups coarse sea salt
4 cups water

KIMCHI BRINE

2 cups water
½ tbsp coarse sea salt
½ large nashi pear (peeled and seeded)
½ red apple (peeled and seeded)
¼ small brown onion (peeled)
½ tbsp minced garlic
½ tsp minced ginger




Steps:

1. Clean wombok and remove any outer leaves that are damaged, brown or dirty, and cut the wombok into half. Combine pickling brine ingredients in a large bowl and place wombok in. Make sure that the brine seeps fully into the wombok by spreading out the leaves with your hands and twirling it around. Leave wombok in brine for at least 2-3 hours until the leaves start to soften.
2. Remove wombok from brine and keep brine aside. Sprinkle ½ cup of salt directly on the white part of the wombok, starting from the outer leaves. Place the wombok back into the brine. Let it sit in brine for another 10-12 hours. Rotate the womboks every now and then so that they are evenly pickled.
3. After 10-12 hours, the white part of the wombok should be soft and bendable. Remove wombok from brine and rinse under running water for 2 times. All salt residue will have to be rinsed off. Drain and place on a strainer. Keep and set brine aside for later use.
4. Prepare all other ingredients. Set aside.
5. In a large bowl, dissolve ½ tbsp salt in 2 cups of water. Set aside.
6. Combine all other Kimchi brine ingredients in a blender and blend until pureed. Place puree mix into a cheese cloth or strainer, place in the bowl of dissolved salt water to soak, and then squeeze out all juice from cheese cloth or strainer. Set aside.
7. Place the pickled cabbage on to a clean board. Starting from the bottom of the wombok, fill between the wombok with the other prepared ingredients, evenly, one layer at a time. Once done, place the kimchi into a large container, facing down.
8. Pour the Kimchi brine into the kimchi container or a glass jar and keep lid closed. Leave to sit at room temperature for another 12 hrs if weather is warm, or for 20 hours if weather is cold, and then keep container or jar in the fridge. Kimchi may be served after day 3 of pickling, though it is more flavourful as it ages.


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Baek Kimchi (White Kimchi)

Baek Kimchi (White Kimchi)

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Unlike regular kimchi, White Kimchi (Baek Kimchi) isn't spicy - great for those who can't handle the heat. Try this refreshing Korean side dish. Recipe by Asian Inspirations.

Cooking Time:
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pickle
Cuisine: Korean
Pickle time : 1 week
Ingredients

1/2 large wombok
1/2 cup coarse sea salt
½ carrot (thinly julienned)
100g daikon radish (thinly julienned)
10g chives (cut into 5cm, lengthwise)
10g red capsicum (thinly julienned)
2 dried red dates (thinly sliced)
½ tbsp pine nuts

PICKLING BRINE

1/2 cups coarse sea salt
4 cups water

KIMCHI BRINE

2 cups water
½ tbsp coarse sea salt
½ large nashi pear (peeled and seeded)
½ red apple (peeled and seeded)
¼ small brown onion (peeled)
½ tbsp minced garlic
½ tsp minced ginger

Instructions

1. Clean wombok and remove any outer leaves that are damaged, brown or dirty, and cut the wombok into half. Combine pickling brine ingredients in a large bowl and place wombok in. Make sure that the brine seeps fully into the wombok by spreading out the leaves with your hands and twirling it around. Leave wombok in brine for at least 2-3 hours until the leaves start to soften.
2. Remove wombok from brine and keep brine aside. Sprinkle ½ cup of salt directly on the white part of the wombok, starting from the outer leaves. Place the wombok back into the brine. Let it sit in brine for another 10-12 hours. Rotate the womboks every now and then so that they are evenly pickled.
3. After 10-12 hours, the white part of the wombok should be soft and bendable. Remove wombok from brine and rinse under running water for 2 times. All salt residue will have to be rinsed off. Drain and place on a strainer. Keep and set brine aside for later use.
4. Prepare all other ingredients. Set aside.
5. In a large bowl, dissolve ½ tbsp salt in 2 cups of water. Set aside.
6. Combine all other Kimchi brine ingredients in a blender and blend until pureed. Place puree mix into a cheese cloth or strainer, place in the bowl of dissolved salt water to soak, and then squeeze out all juice from cheese cloth or strainer. Set aside.
7. Place the pickled cabbage on to a clean board. Starting from the bottom of the wombok, fill between the wombok with the other prepared ingredients, evenly, one layer at a time. Once done, place the kimchi into a large container, facing down.
8. Pour the Kimchi brine into the kimchi container or a glass jar and keep lid closed. Leave to sit at room temperature for another 12 hrs if weather is warm, or for 20 hours if weather is cold, and then keep container or jar in the fridge. Kimchi may be served after day 3 of pickling, though it is more flavourful as it ages.

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