Korean Non-Spicy White Kimchi (Baek-kimchi)

Halve and wet the cabbage, then distribute 1/3 cup coarse salt between leaves. Salt for 1½–2 hours, turning about every 20 minutes.

Rinse salted cabbage thoroughly in cold water, quarter and drain. Thinly slice radish, carrot, chives, jujubes, chestnuts and bell pepper; combine.

Blend pear, garlic, onion and ginger. Strain into 4 cups water containing 2 tbsp plus 2 tsp dissolved coarse salt to make the brine.

Tuck the shredded filling between cabbage leaves and sprinkle pine nuts. Pack into a clean container and pour brine over to submerge the vegetables.

The source recipe allows about 1½–3 days of fermentation, depending on room temperature, then refrigerates when the brine turns sour. Timing varies; discard any batch with mold or unusual odors.