I love Korean food especially banchan and kimchi. This non spicy kimchi is not commonly served in Korean Restaurants in Malaysia and was surprised when I came across it in Korean dramas.
Most of my Korean food Recipes are sourced from Maangchi since 2009. Her explanations are clear, straightforward and simple. Besides, she is based in US so she would explain the some ‘foreign’ ingredients and where to get it.
It usually has a pinkish tinge from soaking hot pepper powder in cheesecloth when preparing salt water. I have omitted it as I did not want it to look ‘spicy’.
Nabak Kimchi Recipe (Adapted from Maangchi)
- 1 Pear
- 1 Apple
- 1 Medium size Napa Cabbage
- 1 Radish (Chinese White Radish)
- 1 Japanese Cucumber
- 5 Spring Onion
- Half thumbsize Ginger
- 2 Garlic Cloves
- 1/2 Onion
The recipe is really straightforward. Just salt the radish and napa cabbage for an hour. Rinse the napa cabbage (to prevent it from being too salty) Cut up the rest of the ingredients. Add salt brine:salt and drinking water to taste. Put it in a container and make all the vegetables are submerged in the salt brine.
Leave it on the countertop at room temperature. I taste it every 5-8 hours. My Kimchi was sour after 22 hours (30°C room temperature) so I moved it to the fridge.
Maybe I could a similar method with chinese preserved vegetable?