How To Make White Kimchi with Esther Choi | At Home With Us

White kimchi (or baek kimchi) is the non-spicy, lesser-known sibling of Korea’s most famous food product. If you’re into the funk and the fermentation of red kimchi, but not the heat, try this refreshing variety, which features Esther Choi’s secret ingredient: lemon/lime seltzer. GET THE RECIPE ►► f52.co/3eH0j0n
For more of Esther Choi’s cooking, follow her on Instagram @choibites
PREP TIME: 12 hours 30 minutes
COOK TIME: 20 minutes
MAKES: 1 large jar kimchi
INGREDIENTS
2 heads Napa cabbage, quartered lengthwise
1 cup rock salt or very coarse salt
1/2 cup rice flour (non-glutinous)
1/2 cup cane sugar
1 cup fish sauce (if vegetarian, use vegetarian oyster sauce instead)
1 head garlic, peeled
1 large piece (½ cup) fresh ginger, peeled
1 large Asian pear, peeled, cored, and halved
1 large yellow onion, peeled and halved
1 cans lemon or lime seltzer
1/2 cup salted baby shrimp (saeujeot)
1 bunch scallions, cut into 2-inch pieces
1 cup shredded carrot
1 cup julienned red, yellow, or orange bell peppers
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