Baek Kimchi (Korean White Non-Spicy Kimchi)

We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can’t handle spicy foods and is milder in flavor. Enjoy with rice and other meals.

Step: 1

Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.

Step: 2

Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.

Step: 3

Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.

Step: 4

Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.

Step: 5

Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.

Step: 6

Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

Per Serving: 52 calories; protein 1.8g; carbohydrates 11.3g; fat 0.3g; cholesterol 2.5mg; sodium 4201.1mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .