Baek Kimchi (White Kimchi): A Mild, Non-Spicy Alternative

Baek kimchi (백김치) literally means "white kimchi" - a traditional Korean fermented vegetable dish made without red pepper flakes. It's just as authentic as spicy kimchi and has been enjoyed in Korea for centuries.

White kimchi is:

• Mild and refreshing
• Slightly sweet and tangy
• Light and crisp
• Perfect for those who can't handle spice

The fermentation brine becomes a delicious, slightly effervescent soup that's traditionally drunk alongside the vegetables.

Traditional Ingredients

For the Vegetables:

• 1 large napa cabbage (about 2 lbs)
• 1/4 cup sea salt (for salting)
• 1 Korean radish (mu), julienned
• 4-5 green onions, cut into 2-inch pieces
• 4-5 whole garlic cloves
• 1 small ginger knob, sliced
• Optional: 2-3 dried jujubes (Korean dates)
• Optional: pine nuts for serving

For the Brine:

• 4 cups water
• 2 tbsp salt
• 1 tbsp rice flour (cooked into paste with 1/2 cup water)
• 1 Asian pear, juiced or grated
• Optional: 1 tbsp fish sauce or salted shrimp (omit for vegan)

How to Make Baek Kimchi

Step 1: Prepare and Salt Cabbage

1. Quarter the cabbage lengthwise, keeping root intact
2. Salt generously between leaves
3. Let sit 3-4 hours, turning occasionally
4. Rinse thoroughly and squeeze out excess water

Step 2: Prepare the Filling

1. Julienne Korean radish into thin matchsticks
2. Cut green onions into 2-inch pieces
3. Peel garlic cloves (leave whole)
4. Slice ginger

Step 3: Make the Brine

1. Cook rice flour with 1/2 cup water until thick paste forms
2. Cool completely
3. Mix with remaining water, salt, and pear juice
4. Adjust saltiness to taste (should be like mild seawater)

Step 4: Assemble

1. Tuck radish and green onions between cabbage leaves
2. Add garlic and ginger to the jar
3. Pack cabbage into fermentation vessel
4. Pour brine to cover completely
5. Weight cabbage to keep submerged

Step 5: Ferment

1. Ferment at room temperature 2-3 days
2. Bubbles should appear
3. Taste daily - looking for mild sourness
4. Refrigerate when tangy enough

Serving White Kimchi

Traditional Serving:

• Cut cabbage into bite-sized pieces
• Serve in a bowl with some brine
• Garnish with pine nuts
• The brine is meant to be sipped!

As a Side Dish:

• Pairs with any Korean meal
• Great with grilled meats
• Refreshing palate cleanser

In Recipes:

• Add to cold noodle soups
• Use in dumpling filling
• Wrap fish or meat before grilling

Variations of White Kimchi

Dongchimi (Radish Water Kimchi) Similar style but uses whole small radishes instead of cabbage. The brine becomes the star - often used for cold noodle soups.

Nabak Kimchi Square-cut kimchi made with both radish and cabbage in a watery brine. Refreshing summer dish.

Chonggak Kimchi Variation Use small ponytail radishes prepared without red pepper.

Modern Additions:

• Add thinly sliced apple for sweetness
• Include Korean chives for color
• Add julienned carrots

Frequently Asked Questions

Does white kimchi taste like regular kimchi? It has the same fermented tang but no heat. The flavor is milder, cleaner, and more refreshing. It's kimchi for people who don't like spicy food.

How long does white kimchi last? Refrigerated, it lasts 2-3 months. However, it's best eaten within the first month when the texture is still crisp.

Can children eat white kimchi? Yes! It's perfect for children. No spice, and the mild tangy flavor is often appealing. It's a great way to introduce fermented foods to kids.

Why is my white kimchi cloudy? Cloudy brine is completely normal and indicates active fermentation. It's a sign that beneficial bacteria are doing their job.

Related Tools

• Salt Calculator
• Brine Calculator

Related Guides

• Kimchi
• Vegan Kimchi