📝 About This Recipe
Baek-kimchi is the sophisticated, non-spicy ancestor of the modern red kimchi, prized for its refreshing, effervescent brine and crisp texture. Unlike its fiery counterparts, this 'white' version relies on the natural sweetness of Korean pear, jujubes, and chestnuts to create a complex, cooling palate cleanser. It is the perfect introduction to fermentation for those who prefer mild flavors and a stunning centerpiece for any traditional Korean table.
🥗 Ingredients
The Cabbage and Brine
- 2 large heads Napa Cabbage (about 4-5 lbs total, halved lengthwise)
- 1 cup Korean Coarse Sea Salt (specifically for kimchi (cheonilyeom))
- 6 cups Water (filtered is best for fermentation)
The Aromatic Stuffing
- 1/2 lb Korean Radish (Mu) (cut into thin matchsticks)
- 1/2 piece Korean Pear (cut into thin matchsticks)
- 5-6 stalks Scallions (cut into 2-inch lengths)
- 1/2 piece Red Bell Pepper (thinly sliced into threads for color)
- 5 pieces Dried Jujubes (pitted and thinly sliced)
- 3-4 pieces Peeled Chestnuts (thinly sliced)
- 1 tablespoon Pine Nuts (whole)
- 3 tablespoons Garlic (minced)
- 1 tablespoon Ginger (minced)
The Fermentation Liquid
- 1 cup Korean Pear Juice (freshly blended and strained)
- 1/4 cup Onion Juice (blended and strained)
- 1 tablespoon Sweet Rice Flour (mixed with 1/2 cup water and simmered into a thin porridge)
- 2 tablespoons Fish Sauce (use high-quality anchovy or sand lance sauce; omit for vegan)
- 1-2 tablespoons Salt (to taste for the final brine)
👨🍳 Instructions
-
1
Prepare the cabbage by cutting a slit at the base and pulling the halves apart by hand to preserve the leaf structure. Rinse the halves in cold water.
-
2
Sprinkle the coarse sea salt between each leaf, concentrating more salt near the thicker white stems. Let the cabbage sit in a large basin for 3-4 hours, turning them every hour until the stems are flexible enough to bend without snapping.
-
3
While the cabbage brines, prepare the 'porridge' by whisking the sweet rice flour and 1/2 cup water in a small pot over medium heat until it bubbles and turns translucent. Let it cool completely.
-
4
Thoroughly rinse the salted cabbage 3 times in cold water to remove excess salt and grit. Drain in a colander, cut-side down, for at least 30 minutes.
-
5
In a large mixing bowl, combine the radish matchsticks, pear matchsticks, scallions, bell pepper, jujubes, chestnuts, garlic, and ginger. Toss gently with a pinch of salt to create the stuffing.
-
6
In a separate large container, whisk together the cooled rice porridge, pear juice, onion juice, fish sauce, and 6 cups of filtered water. Season with salt until it tastes slightly saltier than a soup; the cabbage will absorb some of this salt.
-
7
Stuff the cabbage: Lay a cabbage half on a tray and carefully tuck a small handful of the aromatic stuffing between every 2-3 leaves.
-
8
Fold the outermost leaf over the entire half to create a neat package and place it snugly into a clean, airtight fermentation jar or container.
-
9
Pour the prepared liquid brine over the stuffed cabbages until they are completely submerged. Sprinkle the pine nuts on top.
-
10
Place a weight or a heavy plate on top of the cabbage to keep it under the brine, preventing mold growth.
-
11
Leave the jar at room temperature for 1 to 2 days (depending on the warmth of your kitchen) until you see small bubbles forming and the brine tastes pleasantly tangy.
-
12
Transfer to the refrigerator. It is best enjoyed after aging for another 5-7 days in the cold.
💡 Chef's Tips
Always use Korean coarse sea salt; table salt is too fine and contains iodine which can turn the kimchi bitter and mushy. Ensure the cabbage is fully submerged in the brine at all times to maintain a crisp texture and prevent spoilage. If you want a vegan version, replace the fish sauce with an equal amount of high-quality soy sauce or simply increase the sea salt. For the clearest brine, strain your blended pear and onion juices through a fine-mesh sieve or cheesecloth. Don't over-ferment at room temperature; the beauty of Baek-kimchi is its delicate, clean finish, which can be lost if it becomes too sour.
🍽️ Serving Suggestions
Serve chilled in a shallow bowl with a generous ladle of the sparkling brine. Pairs beautifully with heavy, rich dishes like Galbi (Korean BBQ short ribs) or Bossam (boiled pork belly). Excellent as a refreshing side for spicy noodle dishes like Bibim-guksu. Slice the cabbage into 2-inch wide bite-sized pieces before serving for an elegant presentation. Try it as a palate cleanser between courses during a multi-course dinner.