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Title: Baek Kimchi (Vegan White Kimchi)
Categories: Korean
Yield: 8 Cups

1 c Coarse sea salt
1 Napa cabbage (3 lb)
1 c Apple; peeled, rough chopped
1/2 c Onion; peeled, rough chopped
10 Green onions; untrimmed but
- thoroughly washed
7 cl Garlic; up to 8, peeled
1 Ginger thumb; peeled
1 c Korean radish; rough chopped
1 c Korean pear; peeled,
- rough chopped
3 Red chile peppers; seeded
- and thinly sliced
4 tb Sea salt; up to 6 tb

Preparation time: 30 minutes

A delicious and easy to follow vegan white kimchi recipe.

Salting the Cabbage:

Begin by creating the brine for your white kimchi--in a large bowl,
mix 3/4 cups of salt with 1 quart of very cold water, until the salt
dissolves. Set aside.

Remove any extra "stub" at the butt or root end of your cabbage head
(mine usually come quite neatly trimmed). Cut a 2" slit down the root
end of your cabbage end. Then, using your hands, split the cabbage
head in two. Repeat with the two halves of cabbage--cut a slit at the
root end and use your bare hands to split them in half. You should
have 4 cabbage quarters.

Use the remaining 1/4 cup of salt to sprinkle over each individual
cabbage leaf by pulling the inner leaves of each quarter towards you
and sprinkling a little salt on the bottom leaf. You want to pay
particular attention to the white part of the cabbage, which is the
thickest. This part will require more salt to wilt and pickle than
the leafier, green parts. Repeat with each leaf of the cabbage
quarter.

Then, place each quarter face down in the bowl of the salt brine you
created in Step 1. For the next 2 to 6 hours, flip the cabbage
quarters every 30 to 45 minutes so that they are equally exposed to
the salt water. You will know that your cabbage is ready when the
thickest parts of the cabbage head are quite pliable. Depending on
how large and thick your cabbage head is, this can take anywhere from
2 to 6 hours.

Make the White Kimchi Broth:

While your cabbage is pickling, make the kimchi broth by blending
together your onion, Korean pear, Korean radish, apple, garlic, and
ginger, with 1 cup of water. Then, strain the blended ingredients
through a mesh strainer into a large container that's large enough to
house your cabbage heads (remember, they will shrink considerably in
the next several hours). Add 1 quart of cold water to the strained
ingredients (you can strain the water together with the blended
ingredients, a little bit at a time, as it helps with straining). Mix
in 4 to 6 tb of salt to the liquid--it should taste "too salty," but
that saltiness will dissipate over time and optimize the fermentation
process.

Once you've determined that your cabbage leaves are ready, drain all
the salt water and make sure you rinse the cabbage leaves thoroughly
in cold water. The general rule is to rinse them each twice. Squeeze
out excess liquid and pat them dry as best you can with a kitchen
towel. Then, place them, face down, in the large container containing
your white kimchi broth. Press down on them to remove any air bubbles.

Add your green onion, whole, directly to your cabbage heads. Ideally,
your cabbage heads should be in a container where they are completely
submerged or pressed down. If you don't have a container that fits
the cabbage heads, add a layer of plastic wrap to the top of the
kimchi before closing the lid.

Leave your white kimchi out at room temperature for 3 days. Give your
kimchi a taste. If it hasn't fermented as much as you'd like (i.e.,
because your cabbage leaves are very thick), let it sit at room
temperature another day. Afterwards, store in the refrigerator.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
moms-easy-white-kimchi-baek-kimchi-recipe/>

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