Baek Kimchi (백김치): Mild White Kimchi Recipe Kids Will Love

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Annyeonghaseyo, everyone! Chef Mina here from Korean Recipe Lab, bringing you a recipe straight from my family’s kitchen in Seoul. Today, we’re talking about kimchi, but not the fiery red kind you might be thinking of. We’re making Baek Kimchi (백김치), or Mild White Kimchi! This is a truly special dish in Korea, and it’s perfect for those who love the refreshing crunch and probiotic benefits of kimchi but prefer to skip the chili spice. In my family, this is the kimchi we always make for our little ones and for anyone with a sensitive palate, so everyone can enjoy a taste of home.

Baek Kimchi is traditionally served cold, often alongside rich stews or grilled meats, or simply as a refreshing side dish on its own. It’s incredibly light and crisp, with a subtle sweetness from Asian pear and a clean, garlicky finish. Unlike traditional gochugaru (Korean chili powder) kimchi, Baek Kimchi gets its lovely flavor from a clear, slightly effervescent brine packed with aromatics and fresh vegetables. It’s a wonderful way to introduce non-Koreans, and especially children, to the incredible world of kimchi without any heat.

This version focuses on ingredients you can mostly find at a regular Western grocery store, with a few optional additions from an Asian market to truly elevate the flavor. Don’t worry, even without the specialty items, your Baek Kimchi will be delicious!

Ingredients

• For the Cabbage Brining:
• 1 large (about 2-2.5 kg or 4.5-5.5 lb) Napa cabbage
• 150 g (about ⅔ cup) coarse sea salt or pickling salt (not table salt)
• For the Filling (Sok 재료):
• 300 g (about 10 oz) Korean radish (mu 무) or daikon radish, peeled and julienned
• 1 large (about 200 g or 7 oz) carrot, peeled and julienned
• 1 medium (about 250 g or 9 oz) Asian pear or crisp apple (like Fuji or Gala), peeled, cored, and julienned
• 4-5 stalks (about 80 g or 3 oz) green onions (scallions), cut into 5 cm (2-inch) pieces
• For the Brine Liquid (Kimchi Gukmul 김치 국물):
• 1.5 liters (about 6 cups) filtered water or vegetable broth (cold)
• 100 g (about ⅓ cup) garlic, peeled and minced or roughly chopped
• 40 g (about 1.5 inch piece) fresh ginger, peeled and minced or thinly sliced
• 50 g (about ¼ cup) yellow onion, roughly chopped
• 50 g (about ¼ cup) sugar (adjust to taste, less if using very sweet fruit)
• 2 tablespoons fine sea salt (or to taste; adjust after tasting the brine)
• Optional: 3-4 dried jujube (Korean red dates), sliced, for subtle sweetness and aroma
• Optional: A few strands of silgocheu (chili threads) for visual appeal, but completely optional for kids.

Substitutions

Don’t fret if you can’t find every traditional ingredient! For Korean radish (mu), a regular daikon radish is a fantastic substitute; it has a similar crisp texture and mild flavor. Asian pears are wonderful for their sweetness and firm texture, but a crisp, sweet apple like Fuji or Gala works beautifully too. Dried jujube (red dates) add a unique, subtle sweetness, but they are entirely optional; you can simply omit them or add a little extra pear for natural sweetness. While coarse sea salt is best for brining, if you can only find fine sea salt, use about 20% less as it’s saltier by volume.

How to Make It

1. Prepare the Cabbage (Cabbage Brining): First, let’s get our Napa cabbage ready. Cut the cabbage in half lengthwise, then cut each half into quarters, removing the hard core. Separate the leaves gently. In a large basin or a very clean sink, sprinkle the coarse salt evenly between the layers of cabbage leaves, focusing on the thicker, white parts. We do this to draw out excess moisture from the cabbage, which makes it tender and crisp, preventing it from becoming soggy later, and also helps in its preservation. Let it sit for about 2-3 hours, or until the leaves become flexible and pliable. You should be able to bend a leaf without it breaking.
2. Rinse and Drain the Cabbage: Once the cabbage is perfectly pliable, it’s time to rinse off the excess salt. Rinse the cabbage thoroughly under cold running water, leaf by leaf, making sure no salt remains. This step is crucial because too much salt will make your kimchi too salty, while not enough rinsing will leave a grainy texture. After rinsing, gently squeeze out any excess water and place the cabbage in a large colander to drain for at least 30 minutes, or longer, until no more water drips out.
3. Prepare the Kimchi Filling (Sok): While the cabbage is draining, prepare your vegetables for the filling. Julienne the Korean radish (or daikon), carrot, and Asian pear (or apple) into thin, uniform strips. Cut the green onions into 5 cm (2-inch) lengths. Combining these ingredients creates a vibrant, crunchy, and slightly sweet contrast to the cabbage, adding layers of flavor and texture to the Baek Kimchi. Place all these prepared vegetables in a large mixing bowl.
4. Make the Brine Liquid (Kimchi Gukmul): Now for the heart of our Baek Kimchi – the clear brine. In a separate bowl, combine the filtered water (or cold vegetable broth), minced garlic, minced ginger, chopped onion, sugar, and fine sea salt. Whisk everything together until the sugar and salt are completely dissolved. We use cold water or broth here to maintain the crispness of the vegetables and to slow down the initial fermentation process, allowing the flavors to meld beautifully. This mixture creates the base for the fermentation, imparting all the delicious, subtle flavors to our white kimchi. Taste the brine – it should be slightly saltier than soup, but pleasantly so. Adjust salt and sugar if needed.
5. Combine Filling with Brine Aromatics: Strain the brine liquid through a fine-mesh sieve into another clean bowl or pitcher, pressing down on the solids (garlic, ginger, onion) to extract as much flavor as possible. You want a clear liquid. Take a handful of the strained garlic, ginger, and onion pulp and add it directly to the bowl with your julienned radish, carrot, pear, and green onions. This ensures the filling itself is incredibly flavorful, not just relying on the brine. Mix well.
6. Assemble the Baek Kimchi: It’s assembly time! Get a large, clean, airtight container or a traditional kimchi pot (onggi). Arrange a layer of the brined cabbage leaves at the bottom of the container. Then, take small handfuls of the vegetable filling and spread it evenly over the cabbage leaves. Continue layering cabbage and filling until you’ve used up all the ingredients. Press down firmly on the layers as you go to remove any air pockets and ensure everything is submerged in the brine later.
7. Pour in the Brine: Carefully pour the strained, clear brine liquid over the assembled cabbage and filling. Make sure all the cabbage and filling are completely submerged in the liquid. This is crucial for proper fermentation and to prevent spoilage. If needed, place a clean, heavy plate or a small, clean food-grade weight on top of the kimchi to keep everything pressed down under the brine.
8. Fermentation (The Magic Happens!): Cover the container tightly. Leave the Baek Kimchi at room temperature (ideally around 20-22°C or 68-72°F) for 1-2 days. The exact time depends on the temperature and your preference for tanginess. In my kitchen, especially in warmer weather, one day is usually enough. After 1-2 days, you’ll start to see small bubbles and a slightly sour aroma – that’s the good bacteria doing their work! This initial room temperature fermentation kickstarts the process, developing those complex, probiotic-rich flavors that make kimchi so wonderful.
9. Refrigerate and Enjoy: Once you see the bubbles and it tastes pleasantly tangy (taste a small piece!), transfer the container to the refrigerator. The cold temperature will slow down the fermentation significantly, allowing the flavors to deepen and mature without becoming overly sour. Your Baek Kimchi will continue to ferment slowly in the fridge, developing more nuanced flavors over time. It’s best served chilled.

Tips from a Korean Kitchen

In our family, we’ve learned a few tricks over generations to make the best Baek Kimchi:

• Choose Your Cabbage Wisely: Always pick a firm, heavy Napa cabbage with vibrant green outer leaves and a dense head. This ensures a good, crisp texture in your finished kimchi. A fresh cabbage makes all the difference!
• Don’t Skimp on Brining Time: Resist the urge to shorten the brining time. Proper brining is key to achieving that perfect crisp-tender texture and also helps in the kimchi’s preservation. If it’s not pliable enough, it hasn’t released enough water.
• Taste, Taste, Taste the Brine: Before pouring the brine over your kimchi, taste it! It should be savory, slightly sweet, and a little saltier than you might expect for a soup, but not unpleasantly so. Adjusting the salt and sugar here is much easier than trying to fix it later.
• Cleanliness is Next to Kimchi-ness: Always use very clean hands, utensils, and containers when making kimchi. Any unwanted bacteria can ruin your batch. Sterilizing your container with boiling water and letting it cool completely is a good practice.

Storage

Once your Baek Kimchi has fermented for a day or two at room temperature and been transferred to the fridge, it will keep beautifully for up to 1-2 months. The flavor will continue to deepen and become tangier over time. Always ensure the kimchi is submerged in its liquid to prevent mold. Baek Kimchi is not typically frozen, as freezing would alter its delightful crisp texture. Serve it cold, straight from the refrigerator for the best experience – no reheating needed!

FAQ

Is Baek Kimchi truly not spicy?

Yes, Baek Kimchi is absolutely not spicy! Unlike traditional red kimchi, it contains no gochugaru (Korean chili powder). Its flavor comes from garlic, ginger, fresh vegetables, and a clear, slightly sweet and savory brine. This makes it perfect for children, those sensitive to spice, or anyone looking for a refreshing, mild, and probiotic-rich side dish.

Can I add other vegetables to my Baek Kimchi?

Absolutely! This recipe is a wonderful starting point, but feel free to get creative. Many home cooks add cucumber slices, bellflower root (doraji), or even small pieces of watercress. Just make sure any added vegetables are fresh and firm, and consider if they need to be lightly salted beforehand to release water, similar to the cabbage, to prevent your kimchi from becoming watery.

How long does Baek Kimchi take to ferment?

The initial fermentation at room temperature typically takes 1 to 2 days, depending on your kitchen’s temperature and how tangy you prefer your kimchi. In warmer climates, it might be ready in just a day. Once transferred to the refrigerator, it will continue to ferment slowly, developing deeper flavors over several weeks. You can start enjoying it after a day or two in the fridge, but many Koreans find it tastes even better after a week or two.

More Korean Recipes

• Crunchy & Refreshing Kkakdugi Recipe (Cubed Radish Kimchi)
• Kimchi Storage (김치 보관법) & Sour Kimchi Tips
• Quick Oi Muchim (Cucumber Kimchi) in 15 Minutes
• How to Make Kimchi (김치) at Home: A Small-Batch Beginner’s Guide