Korean white kimchi

Overview

Have you ever tasted non-spicy kimchi? Korean kimchi is here for people who don’t like spicy food!

First pickle the cabbage. For the steps of pickling the cabbage, please refer to Eva’s cooking method of "Spicy Cabbage". Rinse the pickled cabbage with water and put it in a sieve to dry for a while to drain off the water.
Cut pears, bell peppers, radishes, and onions into shreds and have them ready. Not much of each ingredient is used, half of the pear is used, half of the green pepper is just for good looks (colorful peppers are too expensive, embarrassing), the radish is cut to a thickness of about 1 cm, and two layers of onion are used.
Peel and mince both heads of garlic. Be careful not to use a blender or crush the garlic. Cut it into pieces, not mince it. Garlic needs to be enough to taste good!
Add the ingredients in the above 2 steps with half a spoonful of salt and a spoonful of fish sauce and mix to make a white kimchi dressing.
Spread our ingredients layer by layer on the pickled cabbage.
Put the remaining half of a pear and a small amount of onion into a blender, pour a cup of water (the size of a paper cup), add a spoonful of fish sauce and a small spoonful of salt (about 1/3 spoon), and mix well.
Pour in the sauce we have mixed. Place it in a kimchi box, cover it, and leave it at room temperature (approximately 18-20 degrees Celsius is more suitable) overnight.
Then put it in the refrigerator and eat it after two days!