Baek kimchi means "white" kimchi. It's not as spicy as some of the kimchis you may have had. It is still made of baechu, or Napa cabbage, and is more delicate tasting.
1/2 cup coarse salt
1 napa cabbage 1 1/2 - 2 lb (baechu)
1/2 Korean radish, about 1 lb (moo)
1/2 yellow onion
1 bunch of Korean watercress (minari), appx 4 oz
1/2 Korean pear (bae)
2 stalks green onion (pa)
5-6 Korean dates (daechu)
7-8 peeled garlic pieces
5-6 slices ginger
1 tsp sugar
1 tbsp pine nuts
3 tbsp pickled shrimp (saewoojut), chopped small
2 tsp salt
2.5 - 3 cups of water
2 tsp salt
1 tbsp pickled shrimp juice (saewoojut), drain from the jar
Prepare a bucket of water, about 1/2 gallon, and dissolve 1/2 cup of coarse salt. Cut cabbage into 4-6 pieces, and dunk into the salt water. After about 1/2 hour, remove the cabbage pieces - do not discard the water - and sprinkle the cabbage leaf layers (near their thicker stems only) with a generous pinch of salt, using ~1 tsp on each pieces. Add the cabbage chunks back into the the salt water and press down with an heavy, clean object like a rock. Leave it in the salt water for 24 hours, turning around the position of the cabbages occasionally.
Get the stuffing ready: peel and wash the radish; cut into thin discs and then cut matchstick style - you can also use a vegetable slicer or a mandolin at medium thickness. Also slice onion and cut into match stick style. Chop watercress (minari) and green onion into 2" lengths. Slice pear into a thick discs, then cut matchstick style, a little thicker than the radish. Wash dates and soak for 10-15 minutes. Remove the seeds and cut into thin slices. Also slice the garlic and ginger into thin discs, then matchstick style. Put all the stuffing ingredients into a large container, adding the chopped pickled shrimp (saewoojut), 2 tsp salt, sugar and pine nuts.
Remove the salted cabbage and rinse well. Drain. Squeeze excess water out.
Stuff a handful of the vegetable mixture in between each cabbage leaf. When all the layers have their stuffing, try to wrap the loose, most-outside large leaf around the cabbage. Put these stuffed cabbage chunks into a large glass jar, one by one, and set aside.
In a bowl, mix 2 1/2 cups - 3 cups of water, 2 tsp salt and 1 tbsp of pickled shrimp juice. Pour into the cabbage jar. It should cover all the cabbage. If not, push the cabbage down with the aide of a small stone. Taste the liquid to see if it has enough salt (if there's not enough salt, the cabbage will get soggy quickly). Leave it at room temperature for a day, then move it to a cooler place for another day or two. After that, store in the refrigerator.