Baek Kimchi (White Cabbage Kimchi)

Paek kimchi originaly came from North Korea where less salt and red pepper are used in cooking. (Cabbages are soaked in brine until they have softened and are seasoned using ginger, garlic strips, and red pepper threads instead of red pepper powder. The materials used for stuffing vary according to personal taste. It can combine radishes, mushrooms, Korean pears, chestnuts, and dates with watercress greens and mustard leaves, and even little bit of pepper powder.)

source and photos: lifeinkorea