How to make Korean White Kimchi
Korean White Kimchi Recipe – Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes.
Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi often tastes better with age.
Korean White Kimchi, this type of kimchi is not as common as the spicy variety and is a delicacy of Korea’s fiercely independent northern provinces. Fresh pear gives this variety of kimchi a tart, mild flavor that has little in common with the tear-inducing red chili kimchi found throughout the rest of the country.
Korean White Kimchi Ingredients by Pinoy Recipe dot net:
- 1 large Chinese cabbage (about 1 1/2 kg/3 1/2 lbs)
- 250 g (1 cup) sea salt or coarse salt
- 3 liters (12 cups) water
- 1 daikon radish (about 500 g/1 lb), peeled and cut into matchsticks
- 2 fresh porcini or other mushrooms, stems trimmed and caps sliced into strips
- 1 Chinese or Japanese pear, peeled and cut into strips
- 1 spring onion, minced
- 3 – 4 red finger-length chilies, deseeded and cut into thin strips
- 4 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 100 g (1/2 cup) sugar
- 250 ml (1 cup) water