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White kimchi is a type of kimchi that, in addition to being known as Baek Kimchi, is characterized by a flavor that is believed to be mild and pleasant, and it does not contain any ingredients that are considered to be spicy.

In addition, it is very well-liked by children and individuals who express apprehension when it comes to consuming products that contain pepper. This recipe is suitable for individuals who do not consume gluten, as well as vegans and vegetarians, and they will not experience any difficulties in doing so.
What is the first thing that comes to mind when you think about kimchi or kimchee (also known as 蹀치)? In the following list, which one is it? A kimchi that is made from napa cabbage and appears to be pretty spicy is something that you could want to think about purchasing in the event that nothing is discovered.

The very least that can be said about it is the perspective that my kid holds about kimchi in general! To have some fun.

According to her, any red kimchi, which is the most prevalent type, is regarded as “bad kimchi,” but white kimchi, which is also known as Baek Kimchi, is believed to be “good kimchi” because it does not contain any elements that are considered to be spicy. In the past, I have provided an explanation that the phrase “Baek Kimchi” (also written as 就빀치, 白쳡菜) is utilized to refer to white kimchi. Baek Kimchi, on the other hand, does not include any chili flakes, in contrast to ordinary kimchi, which is a spicy variety of kimchi that is prepared with gochugaru, which are Korean chili flakes. Traditional kimchi is a wonderful and spicy option that may be found in the form of baek kimchi. As an alternative, it is bathed in a brine that is flavored with salt and fruit. This brine is then applied to the meat.


The flavor of white kimchi is totally dependent on this sauce, which is why it is considered to be such a crucial component in the dish. My preparation of kimchi did not include fish sauce or flour, as is customary when creating traditional kimchi. I did not add these ingredients. I managed to make my own kimchi without using any of these components. However, despite this, there are a significant number of individuals that do incorporate these components. By doing so, you will be able to appreciate the dish’s straightforward character as well as its distinctive flavor to an even higher degree than you would have been without doing so.

Another significant distinction between white kimchi and normal kimchi is that white kimchi is frequently stuffed with a broad array of odd ingredients. This is a characteristic that sets white kimchi apart from ordinary kimchi. Pine nuts, dried jujubes, chestnuts, and a wide variety of other peculiar products are included in this category of components.

In the event that you have the ability to exclude certain components, it is my advice that you do not do so. This is because, despite their rarity, they impart a flavor that is not only delicate but also wonderful to the kimchi. This is the reason why this is significant. On the other hand, white kimchi has a flavor that is not overbearing and is instead exciting. In the case of Korean BBQ that has been char-grilled, the flavor is really fantastic. Not only is it a wonderful complement to any Korean food, but it is exceptionally delectable when combined with Korean barbecue. Taking this into mind, this combination is the sole thing that causes my mouth to become moist when I am having this thought. Oh my goodness, mmmm

The process of putting it all together is a breeze (there are only four primary stages!). Because it is not difficult on your stomach, you should give it a shot as soon as you are able to because it is completely safe. I sincerely hope that you do. If you are interested in trying some of my other kimchi recipes, which are listed below for your convenience, you might want to consider following the link. The Kimchi Salad (also known as Baechu Geotjeori) and the Radish Kimchi (also known as Kkakdugi) are two dishes that are sometimes referred to as kimchi.


Pickled Kimchi

  • 1 large napa cabbage (1.6 kg / 3.5 pounds)
  • 1/4 cup coarse sea salt
  • Pickling brine (Combine these two. Salt should be mostly dissolved prior to use)
    • 3/4 cups coarse sea salt
    • 4 cups water

Kimchi fillings

  • 1/2 carrot (100g / 3.5 ounces), julienned
  • 200g / 7 ounces Korean radish or daikon radish, julienned
  • 20g / 0.7 ounces asian chives, chopped in little finger lengths
  • 30g / 1 ounce red bell pepper, julienned
  • 4 fitted dried jujube (10g / 0.4 ounces), thinly sliced
  • 1 Tbsp pine nuts

Kimchi brine

  • 4 cups water
  • 1 Tbsp coarse sea salt
  • 300g / 0.7 pounds Korean pear or bosc pear, peeled and seeded
  • 150g / 5.3 ounces red apple, peeled and seeded
  • 50g / 1.8 ounces onion, peeled
  • 1 Tbsp minced garlic
  • 1 tsp minced ginger

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!


1. Cut the cabbage into half then quadrants. Sprinkle the salt directly on the white part of the cabbage and pour the pickling brine onto the cabbage. Place a heavy object (e.g. a large salad bowl full of water) onto the cabbage to stop the cabbage floating and to help with the pickling process. Leave it at room temperature until the white part of the cabbage is flexible (for about 1 hour 30 mins). During this time turn the cabbage over a few times to change the position (e.g. every 30 mins). Rinse the cabbage a few times in running water. Rinse off any residue salt. Drain and place on a strainer to drain off the water for 10 to 20 mins.

2. Prepare kimchi fillings during step 1 per instruction above (ingredients section). Also, prepare the kimchi brine. Mix the water and salt in a large bowl. Puree Korean pear, apple, onion, garlic and ginger in a blender. Place the blended ingredients into the strainer / cheese cloth and clip the top so that the food content doesn’t come out. Put it into the bowl (salty water from earlier) and soak the strainer / cheese cloth. Squeeze out all the juice from the strainer / cloth to dissolve into the water.

3. Place the pickled cabbage  (from step 1) onto a clean board. Starting from the bottom leaves, fill the cabbage with kimchi fillings, evenly, one layer of cabbage at a time. Once done, place the kimchi into a large container, facing down. (I used a 5L container for this recipe.) Repeat this step with the remaining ingredients.

4. Pour the Kimchi brine (from step 2) into the kimchi container. Place a heavy stone or a plate on top to stop the kimchi floating and submerge the kimchi well in the brine. Close the lid. Leave at room temperature for 12 hrs (in summer) / 24 hrs (in winter) then transfer it to the fridge.


5. You can start serving the kimchi from about day 3. Though it tastes better as it ages (from about day 7) but before it turns too sour. Cut the kimchi as you need before serving. (I normally cut one whole quadrant slice at a time.) Serve the sliced kimchi on a plate and add a few scoops of the kimchi brine on top of the kimchi.


What is non-spicy white kimchi?

The flavor of white kimchi, which is also referred to as “Baek Kimchi” in Korean, is more subdued when compared to the flavor of typical spicy kimchi. This is because white kimchi does not include any components that are considered to be hot. This is because the product does not contain fiery chili peppers, which are the primary ingredient in traditional kimchi. This is the reason why this is the case. The texture of this product is generally described as being crisp, and the flavor of this product is frequently described as being invigorating.

How does non-spicy white kimchi differ from traditional kimchi?

Traditional kimchi is distinguished from white kimchi, which does not include any chili peppers, by the fact that the former does not include any chili peppers, and as a consequence, it does not have any heat. This is the primary distinction between the two types of kimchi. Traditional kimchi is characterized by a spicy flavor, which is one of its defining traits. White kimchi, which does not include any spices, gets its taste from other ingredients like garlic, ginger, and seafood that has been salted. This is because white kimchi does not contain any spices. The taste profile of traditional kimchi, on the other hand, is defined by a flavor profile that is both spicy and pungent. This is in contrast to the flavor profile of traditional kimchi.

What are the key ingredients in non-spicy white kimchi?

A variety of ingredients, including napa cabbage, Korean radishes (mu), garlic, ginger, green onions, salt, sugar, fish sauce, and salted shrimp, are often added to white kimchi, which does not contain any components that are considered to be spicy. As additional potential ingredients, ginger and garlic that have been minced are also possibilities.  These components are responsible for the flavor, which is characterized by these characteristics.

How is non-spicy white kimchi made?

To begin the process of manufacturing white kimchi that does not contain any components that are considered to be spicy, napa cabbage or Korean radishes are first sliced thinly or cut into pieces. This is done before beginning the process. After that, they are immersed in a brine solution that is composed of salt and water in order to eliminate any excess moisture that may be present. Following that, the veggies are washed and drained, and then they are combined with a spice paste that is composed of garlic, ginger, green onions, fish sauce, salted shrimp, and, if desired, a sweetness such as sugar or pear. Finally, the vegetables are seasoned with additional salt and pepper. At last, salt is added to the vegetables before they are served. After the veggies have been seasoned, they are then packed snugly into jars or containers and left to ferment at room temperature for a few days. This period of time is known as the fermentation period. It is done in this manner with the purpose of enhancing the flavor of the vegetables themselves.

 How long does non-spicy white kimchi last?

When properly preserved in the refrigerator, white kimchi that does not contain any spices can have a shelf life that ranges anywhere from a few weeks to a few months. This is provided that the kimchi is stored in a suitable manner. It will continue to ferment until it reaches its full capacity, at which point the flavor will develop and become more complex over the course of those years. This will proceed until it reaches its full potential. It is of the utmost significance to make certain that the kimchi is kept submerged in its brine in order to prevent it from going bad. This is the only way to ensure good quality.

Can I adjust the level of tanginess in non-spicy white kimchi?

Through the manipulation of the fermentation process, it is possible to alter the degree of sourness that is present in white kimchi that does not contain any elements that may be considered spicy. Certainly, this is something that is attainable. Alternatively, the flavor of the kimchi will be more sour if it is fermented for a longer amount of time than it is already fermented for. By tasting the kimchi at regular intervals throughout the fermenting process, you will be able to determine the level of sourness that you desire in the finished product.

 Is non-spicy white kimchi suitable for vegetarians or vegans?

By eliminating the salted shrimp and fish sauce, which are often used for flavoring, you can adapt white kimchi that is not spicy to meet vegetarian or vegan diets or to accommodate other dietary requirements. This can be done in order to accommodate other dietary requirements. Your ability to accommodate a larger variety of dietary choices will be enhanced as a result of this. As an alternative to the umami flavor, it is feasible to use alternatives such as soy sauce or tamari in place of the original component.

Can I use non-spicy white kimchi in recipes?

It is true that white kimchi that does not contain any components that are defined as being hot can be utilized in a broad variety of culinary preparations, including stir-fries, soups, stews, and even as a topping for rice bowls or salads. This is because white kimchi does not contain any components that are deemed to be spicy. As a result of the fact that it possesses a flavor that is not overpowering and a texture that is crisp, it may be utilized to complement a broad variety of various recipes.

Can I make non-spicy white kimchi with different vegetables?

It is possible to manufacture white kimchi that does not contain any spicy components by using a variety of vegetables, such as cucumbers, carrots, or turnips, in addition to Korean radishes or napa cabbage.  The answer to this inquiry is that it is correct. The production of white kimchi varieties that are fully distinct from one another can be accomplished through the use of a broad variety of vegetables in the experimentation process.

Are there any health benefits to eating non-spicy white kimchi?

Unlike spicy kimchi, white kimchi is loaded with probiotics, vitamins, and antioxidants, all of which have the ability to improve digestion, strengthen the immune system, and enhance the overall health of the stomach. White kimchi does not contain any spicy ingredients. This is also the case with kimchi that is traditionally prepared. Because it is a food that is abundant in nutrients, it is a perfect addition to meals because it contains a low number of calories and fat. Additionally, it is a food that is excellent for adding to meals.



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