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Can't handle spicy food? Try 'Baek-Kimchi' (White Kimchi)! It's a non-spicy, refreshing, and 100% vegan Korean fermented dish made with pear, pine nuts, and chestnut. Perfect for beginners and kids. Learn the authentic recipe that boosts your gut health without the heat!
Most people think of Kimchi as red and spicy. But did you know there is a "White" version that is non-spicy, refreshing, and incredibly healthy? 🌿
Baek-Kimchi (White Kimchi) is the original form of Kimchi before chili peppers were introduced to Korea. It has a crisp texture and a clean, fruity broth that acts as a natural digestive aid. If you are a Vegan or have a low tolerance for spicy food, this is the perfect Kimchi for you! Let's make it together. 😉
▲ Beautiful, elegant, and full of probiotics.
1. What is Baek-Kimchi? (The "White" Delight) 🤍
Baek-Kimchi is made without Gochugaru (Red Chili Flakes). Instead, it relies on salt, fruit, and water to create a tangy, fermented brine.
It is often served on special occasions in Korea because it looks elegant with garnishes like jujubes (red dates), chestnuts, and pine nuts. It pairs perfectly with heavy meals or can be eaten as a refreshing salad.
▲ Fresh fruits are key to the natural sweetness.
2. Ingredients: Fruity & Refreshing Flavors 🍐
The flavor profile is mild, slightly sweet, and sour.
✅ Key Ingredients
- Main: 1 Napa Cabbage, 1/2 Radish, 2 Green Onions
- Stuffing: 1/2 Pear (Korean Pear is best), 1/2 Apple, Garlic, Ginger, 1/2 Onion
- Garnish (Optional): Red Bell Pepper (for color), Pine Nuts, Chestnuts
- Brine: Water, Salt, and pureed Pear juice
▲ Salt it well, but rinse thoroughly to avoid saltiness.
3. Step 1: Salting the Cabbage Gently 🥬
Salting is similar to regular Kimchi but slightly less intense to keep it crisp.
- Cut the cabbage into quarters.
- Dissolve 1 cup of coarse salt in water and soak the cabbage.
- Let it sit for about 2 to 3 hours until the stems bend without breaking.
- Rinse 3 times in cold water and drain well.
▲ The brine should be clear, not cloudy.
4. Step 2: Making the Clear Brine (The Secret) 💧
Unlike red Kimchi, Baek-Kimchi has a lot of "water" (brine). The secret is to keep this liquid clear!
🧪 Brine Recipe
- Blend Pear, Apple, Onion, Garlic, and Ginger with a little water.
- Strain the mixture through a cheesecloth or fine mesh bag. Discard the pulp and keep only the juice.
- Mix this juice with 8 cups of water and 3 tbsp of Salt. (Taste it; it should be slightly salty like soup).
▲ Layering the stuffing makes it look like a flower.
5. Step 3: Filling and Fermenting 🏺
Slice the radish, pear, and red bell pepper into thin matchsticks (Julienne).
- Place these stuffings between the cabbage leaves.
- Put the stuffed cabbage into a container.
- Pour the clear brine over the cabbage until it is fully submerged.
- Let it ferment at room temperature for 1-2 days, then move to the fridge.
It is ready to eat when the broth turns slightly sour and carbonated! 😋
6. FAQ (Frequently Asked Questions) ❓
Q1. Can I drink the Kimchi liquid?
A1. Yes! The brine of Baek-Kimchi is full of probiotics (Lactobacillus) and acts as a natural digestive drink. Koreans often drink it with sweet potatoes or noodles.
Q2. How long does it last?
A2. It tastes best within 1 month. Since it has less salt and spice than red Kimchi, it ferments faster and can become too sour if kept too long.
Q3. Why did my brine turn cloudy?
A3. If you didn't strain the blended pear/onion/garlic mixture well, the pulp can make the brine cloudy. It is safe to eat, but clear broth looks better.
Q4. What is the best way to eat Baek-Kimchi?
A4. It pairs perfectly with oily or spicy foods. You can also use the broth to make Cold Noodles (Dongchimi-guksu).
Q5. Is it safe for kids?
A5. Absolutely! It is non-spicy and contains fruits, making it a favorite for Korean children as their "first Kimchi".
Any questions? Leave a comment! 👋
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