Baek Kimchi (White Kimchi) Recipe
A kimchi recipe you’ll return to again and again, from chef Kwang Uh of LA’s Baroo. See the steps on Fine Dining Lovers.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Pot
- Stove
- Fine-mesh sieve
Ingredients
- Napa cabbages: 2 large (about 15 lbs total weight)
- Sea salt: 14 oz (just under 1 cup)
- Filtered water: 1.8 gallons
- Dashima (dried kelp): 1.75 oz piece
- Sweet rice flour: 2 tbsp
- Korean pear: 1 ½. large (about 1.5 lbs total weight)
- Garlic: 10 cloves
- Ginger: 2-inch piece ginger
- Anchovy fish sauce: ¼ cup (or other fish sauce. about 2 fl oz)
- Sugar: 1 ½ tsp
- Dried chili pepper seed: up to 1 oz (about 4 tbsp)
- Korean radish: ¼ cut into batonnets (about ½ lb)
- Fuji apple: ½. cut into batonnets
- Green chili pepper: 1. seeded and sliced
- Korean red chili pepper: 1. seeded and sliced
- Green onions: 2. sliced
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