THIS KIMCHI IS GOOD for those with a low tolerance for heat (such as younger children). It is a light somewhat sweet pickle with just a touch of fermented flavor. If you want to up the funky flavor, add 2-4 tbsp of fish sauce to the brine.
- Prep Time: about 2hrs, largely unattended.
- Brining time: 3 days
- Yields: 1 ½ quart
Ingredients
- 1 Napa cabbage, quartered
- ¼ cup kosher or coarse sea salt dissolved in 4 cups water
Puree:
- 1 tbsp kosher or coarse sea salt
- 1 Asian or Bosc pear, peeled and cored
- 1 small red apple, peeled and cored
- 1 large or 2 small shallots
- 3 minced cloves garlic
- 1 tsp grated ginger
- 4 cups of water
Preparation
- Soak the cabbage quarters in the brine, weighed down with a plate, for about 1 ½ hour. Drain well.
- Meanwhile, puree the additional water and salt, pear, apple, shallot, garlic, and ginger in a food processor or blender. Push this mixture through a fine sieve to remove coarse food particles, toss with cabbage quarters. Cover loosely, then leave at cool room temperature for 12-24 hours to ferment.
- Transfer to the refrigerator for another 3-7 days (it gets sourer as you leave it). This kimchi does not keep as long as others, about two weeks.
