White Kimchi - Salting the Cabbage for 3 Hours and Adding Soju Creates a Uniquely Refreshing Taste

Steps

1. 1

   Quarter each head of cabbage.

2. 2

   Fill a basin with water, dissolve half a cup of sea salt, submerge the cabbage, wet it with the brine, then stand it up with the root end up and sprinkle another half cup of salt over the leaves. Salt for 1 hour 30 minutes.

3. 3

   Boil 4L of water with 40g of dried kelp in a pot for 10 minutes, remove the kelp, and let the broth cool.

4. 4

   Mix 2 tbsp glutinous rice flour with 100ml of water, then combine with 200ml of kelp broth in a pan, bring to a boil, turn off the heat, and let cool.

5. 5

   Julienne the radish with a mandoline and thinly slice the red chili peppers after removing the seeds.

6. 6

   Blend the apple, Asian pear, 1 onion, garlic, ginger, and chili seeds with 100ml of bottled water in a blender.

7. 7

   Wrap the blended mixture in cheesecloth and squeeze out the juice.

8. 8

   Combine the cooled kelp broth with the glutinous rice paste, 0.5 tbsp nusugar, 3 tbsp sea salt, 2 tbsp plum extract, 0.5 cups anchovy sauce, the squeezed juice, and 0.5 cups soju, and mix well.

9. 9

   After 1 hour 30 minutes of the first salting, add 1 more cup of sea salt to water, lay the cabbage flat, sprinkle another handful of salt, and salt for another 1 hour 30 minutes.

10. 10

    Rinse the well-salted cabbage twice in cold water.

11. 11

    Stack the cabbage in a zigzag pattern in a kimchi container, add onion, julienned radish, green onions, and red chili peppers, then pour in the broth.