Baek Kimchi 백김치(Non-Spicy Fermented Cabbage)

Now that we successfully finished our batch of kimchi a couple weeks ago, we thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. So we decided to make some baek kimchi (white kimchi), which is basically the opposite of its cousin, the regular spicy kimchi. However, this type of kimchi is perfect for those who can’t handle spicy foods and is milder in flavor. It’s basically the same setup and procedure as making original kimchi, but a little less hassle and time involved. We provided the recipe below with a few remaining steps MIA from forgetting to take pictures (I got caught up in the kimchi making moment), but our baek kimchi turned out really well despite skimping on some optional ingredients.


baek kimchi

Here is the sauce mixture ingredients for the baek kimchi. As you see, there is no gochugaru (red pepper flakes) as this is a non-spicy dish.

baek kimchi2
Just your regular big-headed Napa cabbage, or baechu in Korean.
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Split into quarters like this and rip it apart for easier cutting.
baek kimchi3
Cut into bite-size pieces or keep quartered until after fermenting.
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Prepare the salt water to soak the cabbage for a minimum of 12 hours.
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Prepare the sauce mixture in a mixing bowl. A larger one than this is recommended.


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After pulsing the garlic, ginger, salted shrimp, onion, and some water, add to the cabbage and leave to ferment a few days at room temperature.


baek kimchi

You probably won’t find real baek kimchi presented to you in this fancy manner.


Servings: 12~14 people
Prep time: 10 minutes
Salting time: 12 hours to 24 hours
Fermenting time: 1 to 2 days


  • 1 Napa cabbage, quartered
  • 2 scallions, cut into 1-inch pieces
  • 1/2  Korean radish, julienned
  • 2 carrots, julienned
  • 1/2 pear (or apple), julienned
  • 5 chestnuts, peeled and julienned
  • 2, 3 Korean dates/jujubes, thinly sliced (optional)
  • 1, 2 red chili peppers, seeded and cut into thin strips
  • 1, 2 green chili peppers, seeded and cut into thin strips
  • 1/2 cup coarse salt
Sauce Mixture:
  • 6 garlic cloves, minced
  • 2 tbsp ginger, minced
  • 3 tbsp saewujeot (salted shrimp)
  • 4 tsp brown sugar
  • 2 tsp salt (kosher or sea salt)
  • 3 cups water
  1. Rinse cabbage under running water, removing any bruised leaves or rotten sections. Cut cabbage into quarters or small bite-size pieces to save time later.
  2. Prepare enough water to cover cabbage and dissolve with 1/2 cup of coarse salt in a large bowl. Add the cabbage chunks into the the salt water until at least partically submerged. Leave it in the salt water for minimum 12 hours (24 hours preferrably).
  3. Meanwhile, prepare the sauce mixture by peeling and washing the radish. Cut into thin discs (mandolin works well) and then cut into matchstick pieces. Do the same with peppers and pear.
  4. If using dates, wash them and soak for 10-15 minutes. Remove the seeds and cut into thin slices. Puree the onion, garlic, ginger, salted shrimp, and 1/2 cup of water in a food processor until smooth. Combine with all the sauce ingredients plus adding 5 more cups of water into a large container.
  5. Remove the salted cabbage and rinse well. Drain and squeeze excess water out.
  6. Mix cabbage leaves with the sauce mixture. When all leaves have been lathered, place your new kimchi into an air-tight jar container. If you have quartered cabbage sections, place the stuffing mixture in between the leaves starting with the bottom leaf and work your way up. Repeat until you have used up all the filling. Pour remaining broth into the glass container.
  7. Let sit at room temperature for a few days and then refrigerate. Enjoy with rice and other meals.

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