Mild White Kimchi (Baek Kimchi)
A mild version of traditional kimchi that contains no spicy ingredients.
Servings: 10
Calories: 17kcal
Equipment
- 1 32oz Glass Mason Jar with Lid
- 1 Glass Weight optional
Ingredients
- 13 ounces Napa Cabbage, chopped
- 5 ounces Vegetable Add-Ins I used a mixture of carrot, red bell pepper and green onion
- 2 ounces Apple, finely diced
- 1.5 tsp Ginger, grated or minced
- 2 tsp Sea Salt, fine
Extra Brine
- 8 ounces Water
- 1/2 tsp Sea Salt, fine
Instructions
- 1. Place the chopped napa cabbage in a bowl and sprinkle lightly with salt. Massage gently until it begins to soften and release liquid. Let sit for 2 hours, tossing occasionally. 2. Add the mixed vegetables, chopped apple, and grated ginger to the cabbage. Toss gently to combine.3. Pack the mixture tightly into a clean 32oz wide-mouth mason jar, pressing down firmly to remove air pockets.4. Mix the brine by dissolving ½ teaspoon salt into 1 cup of water.5. Pour enough brine into the jar to fully submerge the vegetables. Leave at least 1 inch of extra room at the top. Place glass weight on top to keep ingredients submerged (optional). If you don't have a glass weight, you can pack a cabbage leaf at the top to keep everything submerged (including the cabbage leaf!). If you don't have any extra leaves, fill a small zip lock bag with some water and use it as a weight to keep everything submerged. Place cap on the jar and allow it to ferment at room temperature for 3 to 5 days. Release trapped gas once or twice daily or leave the cap on slightly loose so excess gas can escape. 6. Start tasting the kimchi on day 2. Once it reaches a lightly tangy, pleasant flavor, transfer the jar to the refrigerator to slow fermentation. Or if you prefer a strong, sour kimchi, keep fermenting at room temperature until desired sour level.
Notes
You probably won't need to use all of the brine, but use enough that will cover the jar and leave at least 1/2" or 1" of space at the top to allow for the room for the glass weight and for extra liquid that will be released during the first 2-3 days. Check once or twice daily to release trapped gas build up. Try the kimchi on day 3 to see if it's sour enough, sourness levels vary depending on room temperature.