White Kimchi
-Mix 6 cups water and 6 TBS coarse sea salt in very large bowl, stirring to dissolve salt.
-Take the outer leaves off of 1 large head of savoy cabbage and quarter it lengthwise with the root ends left intact.
-Place cabbage cut side up, in the water so that it almost covers cabbage.
-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.
-Drain cabbage; discard water.
-Rinse cabbage under cold water.
-Mix the following together in the same large bowl:
4 cups water
1 TBS coarse sea salt
1 TBS sugar
1 tsp fish sauce
-Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.
-Peel, core and chop the following into matchsticks.
1 Asian pear
1 daikon radish
1 carrot
-Cut 10 chives into 1 inch strips.
-Mince 3 garlic cloves.
-Finally mince a small knob of ginger.
-Mix Asian pear, daikon, chives, garlic and ginger in medium bowl.
-Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1.5 TBS).
-Nestle layered cabbage in bowl of brine as tightly as possible.
-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours.
-Then refrigerate kimchi submerged in brine for 24 hours.
-Remove weight. Cover and keep refrigerated in brine for up to 3 weeks.
-To serve, lift cabbage from brine, allowing excess brine to drip back into bowl.
-Place on work surface. Cut crosswise into 1- to 2-inch slices.