Baek Kimchi: Traditional Korean Non-Spicy White Kimchi

This refreshing kimchi offers a mild, tangy twist on the classic spicy version, making it perfect for those who prefer gentle flavors. Easy to prepare, it brings a crisp, fermented crunch to any meal.

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TIME1 hr 1 min

SERVINGS4

RATING5.0 / 5

Baek Kimchi: Traditional Korean Non-Spicy White Kimchi

01 / WHAT YOU NEED

Ingredients

½ cup coarse salt 1 napa cabbage, cut into chunks 2 jujube (Chinese dates), or more to taste (Optional) 5 ½ cups water, divided 3 tablespoons salted fermented shrimp (saewujeot) 2 scallions, cut into 1-inch pieces 6 cloves garlic, sliced 2 tablespoons sliced fresh ginger ½ Korean radish, cut into matchsticks 5 chestnuts, cut into thin strips ½ pear, cut into matchsticks 2 carrots, cut into matchsticks 1 red chile pepper, seeded and thinly sliced, or more to taste 4 teaspoons brown sugar 2 teaspoons salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by dissolving half a cup of coarse salt in a large bowl of water. Submerge the cabbage in the salty water and let it soak for anywhere between 12 and 24 hours. Once it’s done soaking, drain the cabbage, give it a good rinse, and squeeze out as much water as you can.

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Step 2

While the cabbage is soaking, soak the jujube in a small bowl of water for about 10 to 15 minutes. After that, drain, remove the pits, and slice them thinly.

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Step 3

Next, blend half a cup of water with the salted shrimp, scallions, garlic, and ginger in a food processor until it turns into a smooth paste. Pour this mixture into a large bowl, then add the sliced jujube, radish, chestnuts, pear, carrots, red and green chile peppers, brown sugar, and two teaspoons of salt. Stir in five cups of water and mix everything together.

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Step 4

Add the cabbage to the bowl and toss it all until the cabbage is well coated with the mixture. Pack the cabbage and its juices tightly into an airtight jar, making sure to pour in any leftover liquid from the bowl.

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Step 5

Seal the jar and leave it out at room temperature for a day or two to start fermenting. Once you see it beginning to bubble and develop that tangy flavor, move it to the fridge to slow down the fermentation.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh, firm napa cabbage for the best texture.
- Soak the cabbage thoroughly in salt water to ensure it softens evenly.
- Add plenty of pear or apple to balance the savory and tangy flavors with natural sweetness.

Why you’ll love it

This kimchi offers a refreshing alternative to the classic spicy version. Its mild flavors highlight the natural crunch and sweetness of the vegetables. It’s perfect for those who want to enjoy traditional Korean flavors without the heat.

Serving ideas

Serve chilled as a side dish with rice and grilled meats. It also pairs well with mild soups or noodles. The light and crisp taste makes it a great addition to a variety of meals.

Storage & leftovers

Store in an airtight container in the refrigerator. It will develop more flavor over time but is best enjoyed within two weeks. Keep it cold to maintain its crispness and prevent over-fermentation.