A refreshing Korean side dish offers a mild, tangy flavor that's perfect for those who prefer a gentler taste. Made with crunchy napa cabbage and a blend of fresh vegetables, it's a delicious way to enjoy traditional kimchi without the heat.
Prep Time59 min
Total Time1 hr
Difficulty
Hard
Kitchen Tips
Use fresh, firm napa cabbage for the best texture.
Make sure to salt the cabbage thoroughly to draw out moisture and create a crisp bite.
Keep all vegetables cut evenly to ensure consistent fermentation and flavor absorption.
Ingredients
0/15
Why You'll Love Making This
This version of kimchi offers a mild and refreshing flavor, perfect for those who prefer a less spicy option. It is crisp, tangy, and full of traditional Korean flavors without the heat. It’s a great way to enjoy kimchi’s health benefits with a gentle twist.
Step 1
Dissolv half a cup of coarse salt in a large bowl of water. Submerge the cabbage in the salty water and let it soak for anywhere from 12 to 24 hours. Once it’s ready, drain the cabbage, give it a good rinse, and squeeze out as much water as you can.
Step 2
While the cabbage is soaking, soak the jujubes in a small bowl of water for about 10 to 15 minutes. After that, drain them, remove the pits, and slice them thinly.
Step 3
Blend half a cup of water with the salted shrimp, scallions, garlic, and ginger in a food processor until it’s nice and smooth. Pour this mixture into a large bowl, then add the jujube slices, radish, chestnuts, pear, carrots, red and green chili peppers, brown sugar, and two teaspoons of salt. Pour in the remaining five cups of water and mix everything together.
Step 4
Now, toss the cabbage into the bowl and stir to coat it all really well with the seasoning. Pack the mixture tightly into an airtight jar, pouring in any leftover liquid from the bowl.
Step 5
Seal the jar and leave it out at room temperature for a day or two until you see it start to ferment. Once it’s bubbling a bit, pop it in the fridge to slow down the fermentation and enjoy whenever you like!
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people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Advice
Serve chilled as a side dish alongside rice, grilled meats, or Korean stews. It also pairs well with mild dishes like tofu or noodles, adding a clean, tangy contrast that brightens the meal.
How To Freeze This Dish
Store in an airtight container in the refrigerator to slow fermentation and maintain crunchiness. It will develop more flavor over time but is best enjoyed within a few weeks for optimal freshness.
Frequently Asked Questions
Can I make this recipe without the salted fermented shrimp?
Yes, you can omit it for a vegetarian version, but it will change the traditional flavor slightly.
How long should I ferment before refrigerating?
Let it ferment at room temperature for 1 to 2 days until you see bubbles, then refrigerate.
What can I use if I don’t have jujubes?
You can skip them or substitute with dried dates or raisins for a similar sweetness.
How salty will the kimchi be after soaking the cabbage?
The soaking softens the cabbage and seasons it, but rinsing and squeezing reduce excess salt for balanced flavor.
Can I use regular radish instead of Korean radish?
Yes, regular radish works fine, just cut it into matchsticks as instructed.
Is it normal for the kimchi to taste mild or less spicy?
Yes, this recipe is a white kimchi variety and is intentionally non-spicy or only mildly spicy.
How long can I store it in the refrigerator?
It can be stored for several weeks to a few months, slowly fermenting and developing flavor over time.
Do I need an airtight jar for fermenting?
Yes, an airtight jar helps control fermentation and prevents contamination.
This creamy and comforting chili comes together quickly in just one pot, making dinner both easy and delicious. Packed with tender chicken, beans, and...
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