Baek Kimchi – White Kimchi in Brine

Cut the napa cabbage heads in half, salt the leaves, and set them aside to cure for two to three hours, turning them over a few times. Next, rinse off the excess salt and drain well.

Julienne the carrot and daikon radish finely. Cut the scallions into 2–3 cm lengths. Slice the bell pepper thinly, and bias-slice the hot pepper. Mix the veggies, add a teaspoon of salt, and let them rest briefly.

Peel the yellow onion, garlic, ginger, and pear, and blend them into a smooth paste. Stir the paste into water, then strain thoroughly (or squeeze through cheesecloth). Stir 1–2 tablespoons of salt into the brine.

Take a cured and drained cabbage half, gently peel back the leaves one by one, and tuck the veggie mixture between them. Fold the stuffed half back onto itself, tucking the leaves inward as tightly as possible.

Pack the cabbage tightly into a container and pour the prepared brine over it until completely submerged.