Combine the water and remaining salt in a large pot and stir until the salt is dissolved. Soak the cabbage in the salt water for about 3–6 hours. Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.
3 Prepare the Stuffing by combining the daikon radish and chili powder in a large bowl and mixing well. Add all the other ingredients and stir until well blended.
4 Separate the leaves of the cabbage halves again and spread some of the Stuffing between each, making sure that all the leaves are well coated on both sides.
5 Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep for 2–3 weeks.
Serves 4-6
Preparation time: 1 day
White Kimchi
This type of kimchi is not as common as the spicy variety and is a delicacy of Korea's fiercely independent northern provinces. Fresh pear gives this variety of kimchi a tart, mild flavor that has little in common with the tear-inducing red chili kimchi found throughout the rest of the country.
1 large Chinese cabbage (about 1½ kg/3½ lbs)
250 g (1 cup) sea salt or coarse salt
3 liters (12 cups) water
Stuffing
1 daikon radish (about 500 g/1 lb), peeled and cut into matchsticks
2 fresh porcini or other mushrooms, stems trimmed and caps sliced into strips
1 Chinese or Japanese pear, peeled and cut into strips
1 spring onion, minced
3–4 red finger-length chilies, deseeded and cut into thin strips
4 cloves garlic, minced
1 teaspoon minced fresh ginger root
100 g (½ cup) sugar
250 ml (1 cup) water
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