Baek Kimchi (White Kimchi)
Best-known Korean fermented food -- highly valued for disease prevention effects
| Ingredients: 1 napa cabbage 1 cup water + 1 cup sea salt 3 green onions 2 carrots 1 juienned pear 1 medium onion 3 tbsp finely minced garlic 1 tbsp finely minced ginger 1/4 cup salted anchovy sauce 1 tbsp sugar 1/3 cup pear juice 1/3 cup water |
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Preparation:
- Clean the cabbage under running water, remove all the dirt. Cut in half in length.
- Mix 1 cup water with 1/2 sea salt and soak the halfed cabbage in the salted water. Put remaining salt in every layer of the cabbage. Let it sit for 4 hours.
- Cut the green onion in 1" length, slice onion thinly and julienne carrots.
- Mix all the prepared vegetables (green onion, onion and carrot) with julienned pear and add garlic & ginger. Coat it with anchovy sauce.
- Mix sugar, pear juice and 1/3 cup water.
- Take out the cabbage from the salted water and rinse under water, squeeze out excess water.
- Put mixed vegies under every layer of the cabbage, and place it in a big glass jar (any container will do), and pour in the prepared pear water juice.
- Leave in room temperature for 2-3 days. After 2-3 days, store in the refrigerator.
Courtesy of Specialty Restaurants in Seoul
 Japan (Tokyo & Kyoto) |
 The Spirit of Old Japan |
