Clearly, this is the best White Kimchi.
Special thanks to my lovely grandmother for passing down her secrets.
These videos are made so I can preserve and share the memories of my family and my culture.
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INGREDIENTS AND RECIPE ▹
INGREDIENTS
Salt (Kosher salt is fine, normal salt is fine)
Napa Cabbage (Chinese Cabbage)
Korean Radish (Daikon or Mu)
Onion
Paprika
Ginger (around one knob size)
Garlic (a handful)
Apple Juice (around 3ish cups)
Sprite/7 Up/Ginger Ale (1 can)
Water (around 1-2 cups)
*Spicy Peppers and Apple/Pear Slices Optional
RECIPE
- Cut cabbages in half from stem
- Rinse and drain
- Create brine (about 1/2 cup salt per cabbage)
- Dunk each cabbage half in brine (you can add an additional cut at the base to help brining process)
- Set salted cabbage aside on counter for a few hours (or overnight)
-Cut Korean radish (or daikon) into rectangles
-Add about 1/4 cup of salt
-Add about 1 tbsp sugar
-Mix well and set aside
-Cut up vegetables for stuffing
-Julienne carrots, slice paprika, onion, and ginger
-Rinse cabbages until desired saltiness
-Stuff each cabbage with a handful of sliced vegetables
-Wrap neatly and set into container
-Add radishes into container
-Use excess liquid from radishes to create kimchi broth
-Add about 3 cups of apple juice
-Around 1-2 cups of water
-One can of sprite into mixture
-Pour into container (taste test to make sure flavors are well balanced)
*Do not overfill container. It will spill over as the cabbages ferment
-Top with garlic and/or spicy peppers
-Set aside and enjoy!
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OUR WOODWORKING ▹
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▹ CINEMATOGRAPHY by Will Nitz and Mary Kim
▹ EDITING by Mary Kim
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PHOTOGRAPHY ▹
http://captured-by-mary.com/