Baek Kimchi

Quarter the Napa cabbage lengthwise, keeping the core intact. Sprinkle 200g of Coarse sea salt evenly between the leaves of the Napa cabbage. Let the Napa cabbage brine for 2-3 hours, turning every 30 minutes, until the leaves are pliable. Rinse the Napa cabbage thoroughly under cold running water 2-3 times to remove excess salt, then drain well and gently squeeze out any remaining water.

While the Napa cabbage is brining, prepare the filling ingredients. Julienne the Korean radish, Asian pear, and Red bell pepper into thin strips. Slice the Jujube and Chestnuts thinly. Mince the Garlic and Ginger finely. Chop the Green onion and Korean chives into 3-4 cm lengths.

To prepare the rice flour paste, combine 30g of Glutinous rice flour with 150g of Water in a small saucepan. Whisk constantly over medium heat until the mixture thickens into a smooth paste. Remove from heat and let it cool completely.