Baek Kimchi: Traditional Non-Spicy White Kimchi

Cut the napa cabbage lengthwise into quarters, then chop into 5cm (2-inch) pieces. Place in a large bowl, sprinkle with coarse sea salt, and toss to coat evenly. Let it sit for 2-3 hours, tossing occasionally, until the cabbage softens and releases water.

While the cabbage is brining, prepare the filling. Peel and julienne the Korean radish and Asian pear. Finely mince the garlic and ginger. Chop the green onions into 3cm (1-inch) pieces.

Rinse the brined cabbage thoroughly under cold running water 2-3 times to remove excess salt. Squeeze gently to remove as much water as possible without damaging the leaves. Set aside.

In a clean large bowl, combine the rinsed cabbage, julienned radish, pear, minced garlic, ginger, and chopped green onions. Add the granulated sugar and mix gently but thoroughly.

Prepare the kimchi brine: In a separate bowl, combine 2 cups of water with an additional 1 teaspoon of salt (adjust to taste, it should be slightly saltier than soup). Stir until salt dissolves.

Pack the mixed kimchi ingredients tightly into a clean glass jar or airtight container. Pour the prepared brine over the kimchi, ensuring all ingredients are submerged. If needed, add a little more water to cover.

Cover the container and let it ferment at room temperature (around 20-22°C) for 2-3 days, or until it reaches your desired level of sourness. Taste daily. Once fermented, transfer to the refrigerator to slow down the fermentation process.