Baek White Kimchi - basic vegan recipe

cabbage & vegetables

1. Cut cabbage into bite sized pieces. Rinse and drain. Sprinkle salt all over cabbage leaves and massage for a few minutes.
2. Set cabbage aside for a total of 2 hours, turn every 30 minutes or so to ensure the salt extracts as much cabbage liquid as possible.
3. When ready the cabbage should be wilted and a bit translucent, if you're not sure add another 30 minutes of salting time.
4. Rinse cabbage 3 times and drain well.
5. Prepare other ingredients.
6. Peel pear and cut into thin slices.
7. Cut off a chunk of radish and peel the skin, cut into thin pieces.
8. Thinly slice onion, garlic and ginger into slivers or matchsticks.
9. Add everything plus the chilli flakes (if using) to drained cabbage in a large mixing bowl and mix thoroughly.

Brine

1. Make brine by combining water, salt and sweetener of choice.

Fermenting

1. Transfer cabbage mixture into a sterilized container or jar and leave at least a 5cm gap from the top of the liquid to the lid.
2. Pour in brine until the cabbage mixture is just covered. The liquid content will increase as the radish and pear in the kimchi ferments.
3. Ferment at room temperature away from direct sunlight for 24-48 hours, place jar on a small plate encase the jar overflows... Fermentation will depend on the temperature of the room.
4. Carefully open the lid after 24 hours to release air pressure. ( The kimchi will release gas as it ferments so you need to do this at least once every 24 hours so the jar does not explode)
5. Taste the kimchi after fermenting for 24 hours, assess. Move to the fridge once the kimchi tastes sour/ slightly tangy. It will continue to ferment slowly in the fridge.