Easy White Kimchi

This non-spicy kimchi takes is crisp, tangy, and good for you. It is quick and
easy to put together and only takes 2 days to ferment. Vegan option available.

Servings: 32 oz

Author:

Course:

Side Dish Appetizer

Cuisine:

korean

Keywords:

fermentation Pickles

Instructions

1 Slice the daikon into cubes or half circles that are about 1/4" thick.

Chop up the napa cabbage into 2-3" wide pieces.

(optional) Cut the carrot into thin matchsticks, about 2-3" thick.
2 Add all the cut veggies into a large bowl with 2 tbsp coarse salt and 1 cup
water. Let soak for about 4 hours, mixing the mixture up every hour.
3 Mix together glutinous rice flour with water in a pot and heat over medium heat,
stirring until it has thickened and looks slightly cloudy.
4 Mix in salt, sugar, and fish sauce. Once the mixture has cooled, add minced
garlic and ginger and any reserved kimchi brine* (optional).
5 If you are using mason jars or some other heat-safe container, sanitize them by
dunking them in hot water. Drain and let cool. If you are using plastic, make
sure that your containers are clean.
6 When the napa cabbage easily bends but still holds a crunch, it is ready for the
fermentation step. Thoroughly rinse the veggies you prepared earlier and let
them drain in a colander.
7 Tightly pack your fermenting containers with the veggies, making sure to press
down to remove any trapped air. Leave about 1.5" of space at the top. Pour your
brine over the vegetables, completely covering them. It is ok if some veggie
pieces float to the top.
8 Cover and leave, place it on a drip tray, and leave it to ferment in a dark
place at room temperature for about 2 days or when it becomes very bubbly and
the vegetables starts becoming tangy. Be careful opening the containers for the
first time, and I highly recommend opening them in a sink since the fermentation
process introduces gases, and the kimchi may force its way out.
9 Store in the fridge and enjoy within a month.

Easy White Kimchi

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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