The Pickle 25 · No. 20 of 25

1. No.20Photo: Sunja's

   Kimchi and kraut

   Mild White Kimchi

   From Sunja's · Vermont · @sunjaskimchi

   Fermented○○○No heat

   A Vermont family has been making Sunja's kimchi for over 30 years. The white kimchi has no chili at all: cabbage, pear, garlic and ginger in a cool, sweet brine.

   Baek kimchi is kimchi for people who think they don't like kimchi. Crisp, sweet, gently sour, and the brine is a drink.

   Eat it withNoodlesGrilled fishFried rice for kids

   Order from Sunja's ↗More from Sunja's ↗

   Chef's quick version

   Baek kimchi (white kimchi)

   1 hour 30 min, then 2 days · makes About 2 quarts · No chili: the flavor is Asian pear, garlic and ginger. Lots of brine, served cold.

   Save to my recipes

   You need

   • 1 small napa cabbage (about 1½ lb / 680 g), cut into 2-inch pieces
   • 3 tbsp kosher salt
   • ½ Asian pear, peeled and sliced thin
   • ½ small daikon, cut into thin matchsticks
   • 4 garlic cloves, sliced
   • 1-inch piece ginger, sliced thin
   • 3 scallions, cut into 2-inch pieces
   • 1 red jujube or ½ red bell pepper, sliced (for color)
   • 4 cups (950 ml) water mixed with 2 tsp salt and 1 tsp sugar

   How to make it

   1. Toss the cabbage with the 3 tbsp salt and leave 1 hour, turning twice. Rinse and drain.
   2. Layer the cabbage in a jar with the pear, daikon, garlic, ginger, scallions and pepper.
   3. Pour in the salted water to cover.
   4. Leave on the counter 1 to 2 days until it tastes lightly sour, then refrigerate. Serve cold with some of the brine.

   Chef's own quick version, in our words. It isn't Sunja's's recipe: for the real thing, order the jar.

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Sunja's didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.