Kimchi Blanco

Ingredients for White Kimchi

• 1/2 Asian pear

• 1 (2" piece) of ginger

• 4 dientes de ajo

• 2 cucharadas de sal kosher

• 900g Napa cabbage, sliced crosswise into 1" strips

• 1/2 daikon, peeled, thinly sliced

• 4 thinly sliced spring onions

• Gasa

Peel and chop 1/2 Asian pear, one 2" piece of ginger, and 4 garlic cloves. Place in a food processor, add 2 tablespoons kosher salt, and process to a fine paste. Transfer to a large bowl and add 900g Napa cabbage, sliced crosswise into 1" strips, 1/2 daikon, peeled, thinly sliced, and 4 thinly sliced spring onions. Massage mixture with your hands until very well combined and cabbage starts releasing its liquid. Continue massaging until there is enough liquid to completely submerge cabbage (press it down into bowl to check).

Transfer cabbage and liquid to a large crock or jar. Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged. Seal crock or cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment (the longer it sits, the more pronounced the flavour will be), then chill.

Kimchi can be made 6 months ahead. Keep chilled.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.