White cabbage kimchi [Baek kimchi 백김치]

Baek kimchi is a mild, watery kimchi that has a light, crunchy taste and is good as an appetizer.

Ingredients for salting
Chinese cabbage 1 head
Radish 1/2 (cut into thin strips)
8 cups water
1 1/2 cup coarse seasalt

Ingredients for sauce mixture
Salt 1 tablespoon
Pear (thin strips) 1/2
Jujube (thin slices) 5
Radish (thin strips, from above) 1/2
Pine nuts 1 teaspoon
Red chilli strips (very thin strips) a few
Garlic (thin slices) 1/2 head
Ginger (thin slices) 1 knob

Ingredients for salt brine
Salted shrimp sauce 5 tablespoon (can be replaced with salt - but quantity has to be adjusted)
Water 2- 3 cups



Salting
Dissolve 1 cup salt in 8 cups of water
Make a cut at the base of the cabbage about 1-2" deep.
Using hands, half the cabbage by pulling them apart along the cut line.
Make another cut at the base about 1-2" deep
Use remaining 1/2 cup salt to sprinkle on the cabbage, leaf by leaf (starting from the outer leaf)
Place cabbage (cut side up) in saltwater for the optimal 8 hours.
After 8 hours, wash the cabbage under running water until it doesnt feel slippery.
Drain

Place radish strips in the same saltwater for about an hour. Wash with running water and drain.

Discard saltwater.

Sauce mixture
Mix the ingredients for sauce mixture.

Spread the mixture on the cabbage, leaf by leaf, starting from the outer leaf. Place inside a container.

Salt brine

Combine 5 tablespoons of salted shrimp sauce in 2 cups of water.
Gently pour saltwater into the container until it covers the entire cabbage.



To serve, take out a little cabbage out and cut into 1" slices.