Easy White Kimchi (Baek Kimchi)

Easy White Kimchi (Baek Kimchi)

This easy white kimchi (baek kimchi) recipe is perfect for those who love mild, non-spicy kimchi with a clean, crisp flavor. Made with napa cabbage and a refreshing brine, it’s simple, chili-free, and ready after quick fermentation.

Course Kimchi, Side Dish

Cuisine Korean

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Keyword baek kimchi, kimchi, napa cabbage, white cabbage kimchi, white kimchi

Prep Time 2 30

Servings people

Calories 51

Author Hyegyoung K. Ford

Equipment

1 kimchi container 3 quart (3 liter) in size

Ingredients

Salt brine

1 head (5 lb, 2.3 kg) napa cabbage quartered
10 cup (2.5 liter) water
1 cup (225g) Korean coarse sea salt divided

sweet rice porridge

4 cup (1 liter) water
1 large piece dried sea kelp (dashima)
2 tbsp sweet rice flour or plain wheat flour

Aromatics

1/2 Asian pear peeled and diced
1/2 lb Korean radish or daikon peeled and diced
1/2 large onion diced
7 cloves garlic
1 inch fresh ginger chopped

Kimchi brine

2-3/4 cup (700 ml) mineral water
3 tbsp Korean anchovy sauce
2 tbsp Korean plum extract (maeshil cheong) optional
1/2 tbsp kosher salt
1 tbsp sugar

Optional garnishes

2 bunches green onion tied into small knots to form individual bundles
2 fresh red chilies or red bell pepper seeded and thinly julienned
4 dried jujube seeded and thinly julienned

Instructions

To Salt Brine the Cabbage: Dissolve Korean coarse sea salt in a large bowl of water. Submerge the cabbage completely, ensuring the salt water reaches all the layers between the leaves.
Sprinkle extra salt on the thick stem parts of the cabbage. Place the cabbage back into the brine and weigh it down with a heavy object to keep it submerged. Soak for 2 hours, turning the cabbage halfway through.
Rinse the salted cabbage thoroughly with water to remove excess salt. Let it drain in a colander.
To Make the Sea Kelp Stock and Sweet Rice Porridge: Boil a piece of sea kelp in water for a few minutes, then remove the kelp and reserved 3-1/2 cup (0.8 lier) of the stock. Whisk sweet rice flour into the kelp stock and simmer over medium heat until it thickens into a smooth, runny, syrup-like consistency. Let it cool completely.
To Prepare the Aromatics: Dice onion, Korean radish, pear, garlic, and ginger. Blend them in a blender until smooth. Pour the aromatic puree into a fine kitchen bag or linen and squeeze out the liquid into a kimchi container, discarding the fibrous residue.
To Make the Kimchi Brine: Mix the cooled rice porridge with the strained aromatic liquid. Add Korean anchovy sauce, salt, sugar, Korean plum extract, and mineral water. Whisk well until everything is combined. Taste and adjust the salt as needed.
To Assemble and Ferment the Kimchi: Submerge the brined cabbage in the prepared kimchi brine, spooning the liquid over the leaves to coat them evenly.
If using, tuck tied green onions between the cabbage layers. Sprinkle thinly sliced red chili (or sweet red pepper) and dried jujubes for added flavor and color.
Cover the container with a lid. Let the container sit at room temperature for 2-3 days to kickstart fermentation, depending on the weather. Transfer to the refrigerator and ferment for an additional 3-5 days.
Storage Tips: White kimchi will keep for about a month in a standard refrigerator or up to 3 months in a kimchi fridge. Enjoy its bright, tangy flavors as a refreshing side dish!

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