White Kimchi Baek Kimchi without Chilli

Quarter the napa cabbage lengthwise. Sprinkle the coarse sea salt between the leaves, focusing on the thicker stems. Let the cabbage sit for 4 to 6 hours until the stems are flexible, turning them every hour.

Rinse the cabbage thoroughly under cold running water 3 times to remove excess salt. Drain well in a colander for at least 30 minutes.

Make the rice porridge by whisking 2 tablespoons of sweet rice flour into 1 cup of water. Simmer over low heat, stirring constantly until it thickens into a translucent paste. Let it cool completely.

Prepare the brine base by blending half of the pear, half of the apple, the onion, garlic, and ginger with 2 cups of water. Strain this mixture through a fine-mesh sieve or nut milk bag into a large bowl, discarding the solids.

Mix the strained liquid with the cooled rice porridge, the remaining 5 cups of water, and 1-2 tablespoons of salt (to taste). The brine should be slightly saltier than a soup.

Thinly slice the remaining half of the pear, apple, red bell pepper, and green onions into matchsticks. Stuff these julienned vegetables between the leaves of the salted cabbage.

Place the stuffed cabbage tightly into a clean glass jar or fermentation container. Pour the brine over the cabbage until it is completely submerged.

Leave the container at room temperature for 1 to 2 days (depending on the warmth of your kitchen) until you see tiny bubbles. Once it smells slightly sour and fizzy, move it to the refrigerator to age for another 3-5 days before serving.