Skip to product information
1 of 2

Non spicy white kimchi

Non spicy white kimchi




≈ 2kg


  • 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


  1. Weigh all the vegetables and calculate 2% of the weight, which will be the amount of salt to use
  2. Score the cabbage at the bottom and divide it into four parts, then separate by hand
  3. Wash all the vegetables and let them dry
  4. Cut the cabbage and start draining it by adding the salt and massaging it gently
  5. Add the seaweed, the other vegetables and the cut fruit in julienne
  6. Use a garlic press and fine grater to add the garlic and ginger
  7. 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
  8. 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
  9. 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
View full details