My mom has been suffering from indigestion (something about acid problem) and can't eat too much of spicy foods, greasy, any other strong flavored foods anymore. One of her friends, who was having similar symptoms, told her that regular American (?) cabbage (not Korean cabbage) that you usually use for coleslaw is good for the stomach (acid and lining protection...etc..) and suggested the following EASY recipe.

**When we lived in Denver, Colorado in 90's there weren't many Koreans back there and not enough Korean groceries either. However, Koreans NEED Kimchi and back then we learned that we could use the American Cabbage Kimchi. It does taste different from Regular Korean Kimchi but it had to do.**

In MD we had no problem getting Korean groceries and just forgot about such Kimchi until now. Back in Denver, we just substituted Korean Napa Cabbage with Cabbage but this recipe doesn't involve any spicy red hot pepper but instead use Red bell pepper thus having non spicy yet red Kimchi!

My mom loves this Kimchi now since it's friendly to her stomach and she can eat Kimchi!
Hope this helps other people who has gastrointestinal health issues or anyone who prefers non spicy fermented foods!

Ingredients
1 cabbage (~3 lbs)
1/2 Korean Radish/Daikon (~12 oz)
2 tbs Minced Garlic
1 Red bell pepper-
3 tbs salt

Thinly slice cabbage like so...and...

...also daikon/Korean radish.

Cut Red bell pepper into squares and grind Red bell pepper with 2 cups of water.

Add garlic, salt, scallion, and red bell pepper to cabbage and daikon slices and mix thoroughly.

*OPTIONAL-You can add sugar to your taste
Let it sit in room temperature for maybe half day (depending on how the weather is...) before refrigerating (to promote fermentation) but be careful not to let it sit out too long.

We are done! Since it's not too strong it will be friendly to your stomach (heard it actually promotes its health too!!!) and still have all the fermented food benefits too! Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Following recipe makes about 4 servings:

Ingredients
2 quarter-head kimchi
1 cup frozen vegetables
3 Tbsp sesame oil(or olive oil, vegetable oil)
4 cups steamed rice
3 scallions-chopped

Well, Let's Start!


Chop Kimchi to your own bite size, but not too big. They should all blend in nicely at the end.

Fry half of 3tbsp (so 1.5tbsp) of sesame oil and Kimchi together first. Fry till Kimchi color turns little deeper and more tender.

Then add some frozen vegetables and fry for another 2-3 minutes. Now Add rice and rest of the sesame oil. Lastly add scallions and fry lightly. Now you are done! That wasn't so bad eh?

***Bonus Tip: You can put a fried egg on the top or scramble and mix with fried rice itself. If you think vegetarian dish is not enough for you, you can add grounded meat, shrimp, or fish cakes. (Or in my case, I sometimes put Spam or hotdogs. Easy fast meat(?) LOL.)***

Well, all you have to do now is ENJOY!

Kimchi related items on ebay:

Premium Sanitized Red Pepper 1kg for Kimchi Korean Food US $89.99

K is for Kimchi - food funny humor lol tee t-shirt NEW US $16.75

K is for Kimchi - food funny humor lol tee t-shirt NEW US $14.25

K is for Kimchi - food funny humor lol tee t-shirt NEW US $14.25

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Basically, just like all the other Kimchi recipe, veggies will be pickled, washed, and mixed with spices at the end. Do you start to see the pattern?  So let's start!

Ingredients

 

5 bunches of Yeolmu (Young Radish)

3 bunches of chinese cabbage (slender and greener than Napa Cabbage)

5 red hot peppers
1 RED bellpepper
2 cups water*    for peppers
1/4 onion
10 Scallions
1tbsp ground garlic
1tbsp ground ginger
2.5 tbsp salt*    for mixing
1tbsp rice flour
10cups water*  for rice flour
1 cup Salt*       for pickling

Clean and wash Yeolmu and cabbage. Sprinkle 1 cup of salt and let it sit for about 2 hours. Wash thoroughly and drain.

Grind red hot pepper, bell pepper, and 2 cups of water in a mixer.

Mix 10 cup water with rice flour. Just make sure to stir thoroughly till boiling. Cut onions and scallions into even lengths. Now mix all the remaining ingredients together. Be gentle but thorough while mixing cabbage and Yeolmu.

Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Prepare fresh red peppers like so and thinly slice. Carrots too.
You could also mix in an Asian Pear if you like.

The stuffing for white kimchi should look like this. Mix them well together.

Stuff Napa cabbage just like so. More detailed instructions are found in Pogi Kimchi Recipe. Everything else is the same with Pogi Kimchi recipe.
You can enjoy the Kimchi without the spicyness now.
Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Ingredients

1 whole Napa Cabbage (Medium-size)
3 scallions, cut into 1 inch lengths
1/2 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1/4 cup 'morton' salt (for pickling)
1 tsp 'morton’ salt (for mixing)
1/2 cup hot chili pepper flake
1 tbsp fish sauce
1 tbsp sweet rice power OR flour

DON’T wash it yet. Just take off all the dirty (holes..unappealing brown color) outer leaves.

Split Napa into 4 parts. First split into two halves and then into quarters.
Cut each quarter Napa into 1.5 in. length.

Wash Napa once and drain. Now we are ready to pickle Napa.

In a bowl, add Napa little by little while sprinkling salt on it so you can sprinkle salt evenly.

Let it sit for 2 hrs.

WHILE YOU ARE WAITING FOR NAPA …let's prepare Pul.

Mix 1 cup water and flour/sweet rice powder in a pot and stir till boil. Turn it off when it boils and let it cool. Set it aside. (This porridge like mixture is called “Pul” which is used to pull all the flavors together and helps fermentation process.)

WHEN NAPA IS READY…

Wash Napa and drain.

Combine drained Napa with hot pepper flakes, scallions, garlic, ginger, fish sauce, and 1tsp salt. Mix well.

Now it's done! You can eat it now or let it be processed at least 24 hrs.

Store Kimchi in a jar, (You should leave some room for fermentation or it will overflow from the jar). Press them down firmly to get rid of any air bubbles. Store in the room temperature for 24 hours and then refrigerate. YAY!!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Basically, we will be pickling a napa cabbage and stuff daikon stuffing mix between the pickled Napa leaves. Daikon stuffing mix is all the ingredients combined together.
Let's start!

You will need the following:

Ingredients
Pickling
1 whole Napa Cabbage (Medium-size)
1/2 cup 'morton' salt
4 cup water

Daikon stuffing
12-14oz Daikon/Japanese radish, peeled
3 scallions, cut into 2 inches lengths
1 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1 tsp 'morton' salt (for Daikon stuffing)
1/4 cup fish sauce
1/4 cup sweet rice power OR flour
1 cup hot chili pepper flake(NOTE: COARSE powder! Not the fine powder!! & make sure it's MADE IN KOREA)

Korean pepper powder on ebay:

KOREA Chili Powder Pepper Korean Kimchi Spicy Piment US $7.98

***Young's Tip: You can adjust the amount of ginger, garlic, hot pepper, and scallions based on your taste.***

Directions:

DON'T wash it yet. Just take off all the dirty (holes..unappealing brown color) outer leaves.

Don't cut all the way through. Cut into Napa about an inch and then separate with your hands.

Split Napa into 4 parts. First split into two halves and then into quarters. Now we are ready to pickle Napa.

(**Remember 1/2 cup listed for pickling?) Just mix half of salt (1/4 cup) with water in a bowl first.
Soak Napa in the salt water and take it out right away. Squeeze out excess water gently.

With the remaining 1/4 cup salt, sprinkle in between each Napa leaf. Make sure you control yourself so you'll have enough for all of them. Press Napa down firmly to help salt soak in....Let it sit for 2.5hrs.

WHILE YOU ARE WAITING FOR NAPA ...we will start preparing radish stuffing.

Mix 2 cups water and flour or sweet rice powder in a pot and stir till boil. Turn it off when it boils and let it cool. Set it aside. (This porridge like mixture is called "Pul" which is used to pull all the flavors together and to help fermentation process.)

Thinly slice daikon (or Japanese radish).

Combine chopped radish, hot pepper flake, scallions, minced ginger, garlic and mix in a large bowl. Next, combine fish sauce, 1tsp salt, and Pul (porridge mixture) and mix thoroughly (but gently) again.

(BECAREFUL!!!:There are 2 kinds of hot pepper flakes. One is coarse flakes and the other one is fine powder. Coarse flakes are the ones used for Kimchi. The pepper powder is for making hot pepper paste.
Also, make sure those peppers are from Korea. You should be able to find that information on the back in English.)

WHEN NAPA IS READY...

Wash Napa thoroughly in the running water. Wash 3-4 times. Make sure to clean between the leaves too. Drain.

Lightly stuff radish mixture into Napa leaves. (Here, you need to estimate equal distribution and don't overstuff).

Put stuffed Napas in a jar, smallest leaves facing up. (You should leave some room for fermentation or it will overflow from the jar). Press them down firmly to get rid of any air bubbles. When you put all Napas in, mix any remaining fallen leaves and stuffing together. Put the mixture in the jar to cover Napas (This is to aid fermentation process). YAY!!

Let the jar sit 24hrs in a room temperature and then store in the fridge.

Enjoy!!!

***Young's Tip: You can start eating Kimchi even before you let it sit for 24hrs.***

Kimchi Recipes:

Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi