I’ve perfected this traditional Korean white kimchi recipe through years of practice, drawing from centuries-old techniques passed down through generations. Unlike its vibrant red cousin, baek-kimchi offers a delicate, refreshing flavor profile that showcases the natural sweetness of napa cabbage and seasonal vegetables. This probiotic-rich fermented dish dates back to the Joseon Dynasty, where it was particularly favored by Korean nobility for its elegant appearance and subtle taste.
The Art of White Kimchi
What makes this recipe special is its pristine, clean flavor profile achieved without red pepper flakes. Instead, it relies on natural fermentation and carefully selected ingredients to develop its characteristic taste. The inclusion of Korean pear and pine nuts adds a subtle sweetness and depth that sets this version apart from other kimchi varieties.
Ingredients
For the Cabbage Base:
- 1 large napa cabbage (1.4 kg / 3 lbs)
- 80g / ⅓ cup + 2 tablespoons + 2 teaspoons kosher salt
For the Filling:
- 225g / ½ pound Korean radish or daikon, matchstick-cut
- 30g / ¼ cup carrots, matchstick-cut
- 75g / ¾ cup buchu (Asian chives), 2.5cm (1-inch) pieces
- 3 jujubes (Korean dates), seeded and julienned
- 2 fresh chestnuts, peeled and thinly sliced
- 30g / 2 tablespoons pine nuts
- ½ red bell pepper (about 80g / ⅓ cup), thinly sliced
- 1 medium Korean pear (about 300g / 2 cups), peeled and cored
For the Brine:
- 4 garlic cloves
- 120g / ½ cup onion
- 5g / 1 teaspoon ginger
- 950ml / 4 cups water
- Additional salt for brine
Instructions
Step 1: Preparing the Cabbage
- Begin by halving the cabbage lengthwise. Make a strategic cut through the core, stopping 5cm (2 inches) above the stem to keep leaves connected.
- Thoroughly rinse each half under cold running water, ensuring water reaches between all leaves.
- Place cabbage in a large basin and carefully distribute ⅓ cup kosher salt between the leaves.
- Let cabbage cure for 1½ to 2 hours, rotating every 20 minutes for even salting.
- Rinse thoroughly under cold water, splitting each half into quarters. Remove remaining core and drain well.
Step 2: Preparing the Filling Mixture
- Combine your matchstick-cut radish, carrots, julienned jujubes, chives, chestnut slices, and red bell pepper strips in a large mixing bowl.
- Gently toss to ensure even distribution of ingredients.
Step 3: Creating the Aromatic Brine
- Place peeled Korean pear, garlic cloves, onion, and ginger in a food processor.
- Blend until you achieve a smooth, creamy consistency.
- In a separate bowl, combine 4 cups water with 2 tablespoons plus 2 teaspoons salt.
- Transfer the fruit-aromatics puree into a cheesecloth or cotton pouch.
- Submerge the pouch in the saltwater brine, gently pressing to release flavors.
- Remove pouch after thoroughly infusing the brine.
Step 4: Assembly and Fermentation
- Carefully spread the vegetable filling mixture between each cabbage leaf.
- Fold prepared quarters and place them in a clean fermentation vessel.
- Pour the flavored brine over the kimchi, ensuring complete submersion.
- Let ferment at room temperature (20-22°C/68-72°F) for 1½ to 3 days.
- Taste periodically – when the brine develops a pleasant tanginess, fermentation is underway.
- Transfer to refrigerator to slow fermentation process.
Storage and Serving
Store white kimchi in the refrigerator for up to one month. Serve chilled as a refreshing banchan (side dish) or as a palate cleanser between rich dishes.
Nutritional Information
(Per 100g serving)
- Calories: 15
- Protein: 1.2g
- Carbohydrates: 3.1g
- Fiber: 1.8g
- Sugar: 1.3g
- Sodium: 378mg
- Fat: 0.2g
Serves: 8-10 portions
Prep Time: 45 minutes
Salting Time: 1½-2 hours
Fermentation Time: 1½-3 days
Chef’s Notes
The key to exceptional white kimchi lies in the quality of your napa cabbage and the precision of your salting process. Look for cabbage heads that feel heavy for their size and show crisp, unblemished leaves. The fermentation time may vary depending on ambient temperature – warmer rooms will accelerate the process, while cooler environments require more patience.
