Baekkimchi (Korean white kimchi)
Crunchy napa cabbage filled with pear, radish and mild aromatics ferments in a clear, gently sweet brine. This no-chili, vegetarian home version is refreshing rather than spicy.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
8 servings
Everyday kitchen measurements
For 8 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Napa cabbage — 1 small head, about 1 kg is unavailable
Use a firm napa cabbage. If unavailable, use one small savoy cabbage; the leaf texture will be different.
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Essential
Sprinkle between leaves to soften the cabbage. Use plain coarse salt and rinse it off well later.
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Essential
Use drinking water and cool it completely before mixing the brine.
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Essential
Stir until fully dissolved. Do not reduce it for fermentation.
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Substitute available
If Korean radish or daikon — 1/2 medium, cut into thin matchsticks is unavailable
Use daikon if Korean radish is unavailable.
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Substitute available
If Carrot — 1 small, cut into thin matchsticks is unavailable
Use extra radish if unavailable.
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Substitute available
If Asian chives or buchu — 1 small handful, cut into 4 cm pieces is unavailable
Use 2 scallions cut into short lengths if Asian chives are unavailable.
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Substitute available
If Asian pear — 1/2 medium, peeled and thinly sliced is unavailable
Use a sweet apple if Asian pear is unavailable.
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Essential
Blend into the seasoning pouch; use 1/2 level teaspoon garlic powder if needed.
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Substitute available
If Fresh ginger — 2 thin slices is unavailable
Use 1/4 level teaspoon ground ginger if fresh ginger is unavailable.
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Optional
Omit if unavailable; it adds mild sweetness to the brine.
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Optional
Omit for a nut-free version.
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Optional
Omit or use extra carrot; it adds color, not heat.
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Optional
Omit for a completely chili-free version; it is only a garnish.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Peel off any damaged outer cabbage leaves. Cut the cabbage in half lengthwise, then make a short slit through the thick core of each half so the leaves loosen but stay attached. Rinse between the leaves.
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Step 2
Sprinkle 1/4 paper cup coarse salt between the leaves, especially near the thick white ribs. Place in a large bowl for 1 1/2 hours, turning every 30 minutes until the leaves bend easily.
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Step 3
Rinse the cabbage well 2 or 3 times under cold water to remove excess salt. Drain cut-side down for 15 minutes. Cut each half into quarters through the core, keeping the leaves attached at the base.
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Step 4
Cut the radish, carrot, chives and red pepper into thin matchsticks. For the clear seasoning, blend the pear, garlic, ginger and onion with 1/2 paper cup of the boiled-and-cooled water until smooth. Pour through clean cheesecloth or a fine strainer into a bowl; discard the solids.
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Step 5
Stir 1 tablespoon coarse salt into the remaining 4 1/2 paper cups cooled water. Mix in the strained pear seasoning. Tuck small pinches of radish, carrot, chives and pepper between the cabbage leaves. Fold each quarter closed and pack snugly into a clean glass container with the pear slices and pine nuts.
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Step 6
Pour the clear brine over the cabbage until fully submerged. Cover and leave at a cool room temperature for 1 to 2 days, tasting the brine once a day. When it smells pleasantly fermented and tastes lightly sour, refrigerate it. Serve cold with some brine; add chili threads only if desired.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Keep the cabbage submerged in clean brine and refrigerate when pleasantly tangy; warmer rooms ferment faster. This version has no fish sauce and no chili unless you add optional chili threads. Contains pine nuts only if used.