Name: White Kimchi
Yield: 12 to 16 Servings
Ingredients: 7 tablespoons coarse kosher salt, divided; 1 large head of Napa cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact; 1 tablespoon sugar; 1 teaspoon fish sauce (such as nam pla or nuoc nam); 1 Asian pear (about 12 ounces), peeled, cored, cut into matchstick-size strips; 1/2 pound daikon (Japanese white radish),* peeled, cut into matchstick-size strips; 6 green onions (white and pale green parts only), cut into matchstick-size strips; 3 garlic cloves, minced

Image may contain Plant Food Produce and Vegetable

Typically a spicy dish of fermented firm leafy cabbage and other vegetables, this mild version of Korean kimchi omits chilies. Begin making it at least three days ahead.

Recipe notes