Maangchi's recipes by category:
Baek-kimchi literally translates as “white kimchi” in English, because it’s not made with hot pepper flakes, which makes it whitish. It’s not spicy at all, but that doesn’t mean it’s bland! As you see in the video, it’s made with precious ingredients like chestnuts, jujubes, pine nuts, and a whole range of vegetables. It has a lot of fresh flavors, is incredibly refreshing, and is beautiful to look at!
This is a vegetarian recipe because unlike some other kimchi recipes I didn’t use fish sauce. But one variation would be to replace the 1 teaspoon of salt with 1 to 2 teaspoons of salted fermented shrimp.
It’s a great kimchi to make for special occasions.
“Oh, check this out, everybody! I made white kimchi!”
They will be impressed!
This is a good recipe for anyone who can’t take spicy food, and also for spicy food lovers who are looking for a change of pace. I usually love freshly made kimchi, but when it comes to baek-kimchi, I always wait until it ferments before I start eating it, which usually takes 1 to 3 days. It becomes a little fizzy, sweet, sour, and nutty – it’s a totally unique taste!
So many of my readers have requested this recipe over years. One of them, Kerry in Minnesota, requested it in 2009 and said:
“Despite being Korean, my stomach can’t handle spicy foods, but I would love to make kimchi. I don’t know if just cutting the amount of hot pepper flakes would make a much milder kimchi, but I would like to try making the white kind, which I hear isn’t spicy at all. Do you have any good white kimchi recipes, Maangchi-ssi?”
She added “ssi” at the end of my name to show me respect, Korean style!
Ok Kerry, here’s the recipe! Thanks for waiting!
Salt the cabbage:
Make the vegetable fillings:
Make seasoning mix for brine:
Posted Wednesday, December 18th, 2013 at 12:01 am
Tagged: baek-kimchi, cabbage kimchi, 백김치, korean food, Korean kitchen, Korean recipes, non-spicy kimchi, pickled cabbage, vegetarian kimchi, water kimchi, White kimchi
Originally posted on December 18, 2013 at 12:01 am by Maangchi .
Enter your email address to be updated when I post a new recipe:
Copyright © Maangchi LLC.
All rights reserved.