Non spicy white kimchi
Non spicy white kimchi
VIDEO RECIPE
USEFUL INFORMATION
Yield
Yield
≈ 2kg
Ingredients
Ingredients
- 1.5 kg Napa cabbage
- 250g White radish (daikon)
- 1 Carrot
- 1 Red pepper
- 1 Apple
- 1 Pear
- 4 Cloves of garlic
- 1 Piece of gginger
- 10 x 5 cm Kombu seaweed
- 40g Grey salt or other non-iodised salt
Method
Method
- Weigh all the vegetables and calculate 2% of the weight, which will be the amount of salt to use
- Score the cabbage at the bottom and divide it into four parts, then separate by hand
- Wash all the vegetables and let them dry
- Cut the cabbage and start draining it by adding the salt and massaging it gently
- Add the seaweed, the other vegetables and the cut fruit in julienne
- Use a garlic press and fine grater to add the garlic and ginger
- Leave to drain for another good half hour and then place in a closed container, making sure that the liquid released by the vegetables covers everything
- Close and allow to ferment for at least 2 or 3 days, checking from time to time and ensuring the vegetables back under the released water
- Store in the fridge and use in the first 3 months, even if thanks to fermentation it is possible to consume it in the 6 months following its preparation