Baek Kimchi - Pickle More Than Just the Cabbage for Crisp and Refreshing Results

Steps

1. 1

   Wash the baby cabbages, cut them in half lengthwise, and make a slit near the root end.

2. 2

   Mix 1.5 cups of coarse salt into 3L of water to make brine, add the cabbage, and pickle for 2-3 hours.

3. 3

   Dissolve 0.5 cups of coarse salt in 1L of water, then add the julienned radish and bell pepper and pickle together for 2-3 hours.

4. 4

   Lightly rinse the dried sea lettuce and soak in cold water for 30 minutes to rehydrate.

5. 5

   Boil 1L of water in a pot, turn off the heat, then add 1L of mineral water and kelp, steeping for at least 30 minutes to make kelp broth.

6. 6

   Mix 5 tbsp of flour into 500ml of water and heat until bubbling, then turn off the heat and let cool.

7. 7

   After pickling, rinse the cabbage, radish, and bell pepper in cold water to desalt, then drain in a colander.

8. 8

   Blend pear, onion, garlic, and ginger with 1 cup of mineral water until smooth.

9. 9

   Strain the blended juice through cheesecloth, squeezing tightly to remove solids, then mix with kelp broth, flour paste, green plum extract, anchovy fish sauce, and sea salt to adjust seasoning.

10. 10

    Place the drained sea lettuce into a broth pack.

11. 11

    Stuff the pickled radish and bell pepper between the cabbage leaves.

12. 12

    Lay the sea lettuce pack in a kimchi container, add the cabbage, and pour in the brine. Leave at room temperature for one day, then refrigerate; it will be ready to eat in 3-4 days.