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Fermented & pastes

White Kimchi

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baek-kimchi

Mild, non-spicy napa cabbage kimchi fermented in a refreshing brine.

Hard1 hr 30 min10 servings★ 52Vegan
White Kimchi

History & culture

White kimchi (baek kimchi) from northern traditions skips red chili, prized for a mild broth and clean flavor at ceremonial tables. Families in cooler regions may ferment napa with garlic, ginger, and pear rather than gochugaru, yielding a pale brine. The style has gained appreciation nationwide and among diners seeking less heat, including in modern Korean restaurants abroad.

Servings
10

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Ingredients & steps

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Ingredients

  • Garlic
    4 cloves
  • Asian pear (or apple)

    SubstituteBosc pear or grated apple

    ½ thinly sliced
  • Water
    4 cups
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Korean radish (mu)

    Substitutedaikon radish

    200 g, julienned
  • Napa cabbage

    SubstituteChinese cabbage

    1 medium head

Seasonings

  • Sugar
    2 tbsp
  • Salt
    ½ cup (for brining)

Steps

  1. 1120 min

    Quarter cabbage and salt between leaves. Rest 2 hours, rinse and drain.

    • Napa cabbage
    • Salt
  2. 2

    Stuff cabbage with radish, pear, garlic and green onion. Pack tightly in a container.

    • Korean radish (mu)
    • Asian pear (or apple)
    • Garlic
    • Green onion
    • Napa cabbage
  3. 32880 min

    Dissolve remaining salt and sugar in water to make a light brine. Pour over cabbage, ferment 1–2 days at room temperature until lightly tangy, then refrigerate.

    • Water
    • Salt
    • Sugar

Storage & reheating

Refrigerate 3–4 weeks submerged in brine.

Troubleshooting

  • ⚠️ Too bland

    → Add more garlic and pear; ferment one more day at room temp.

  • ⚠️ Cabbage too soft

    → Reduce salting time and keep refrigerated sooner.