White kimchi (or baek kimchi) is the non-spicy, lesser-known sibling of Korea’s most famous food product. If you’re into the funk and the fermentation of red kimchi, but not the heat, try this refreshing variety, which features Esther Choi’s secret ingredient: lemon/lime seltzer. GET THE RECIPE ►► https://f52.co/3eH0j0nFor more of Esther Choi’s cooking, follow her on Instagram @choibitesPREP TIME: 12 hours 30 minutesCOOK TIME: 20 minutesMAKES: 1 large jar kimchiINGREDIENTS2 heads Napa cabbage, quartered lengthwise1 cup rock salt or very coarse salt1/2 cup rice flour (non-glutinous)1/2 cup cane sugar1 cup fish sauce (if vegetarian, use vegetarian oyster sauce instead)1 head garlic, peeled1 large piece (½ cup) fresh ginger, peeled1 large Asian pear, peeled, cored, and halved1 large yellow onion, peeled and halved1 cans lemon or lime seltzer1/2 cup salted baby shrimp (saeujeot)1 bunch scallions, cut into 2-inch pieces1 cup shredded carrot1 cup julienned red, yellow, or orange bell peppersSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.