Korean White Kimchi (Non-Spicy Napa Pear Fermented)
Quick answer
Baek kimchi is a Korean white kimchi made without gochugaru, producing a completely non-spicy, clear-broth fermented vegetable.
What makes this special
- Baek kimchi offers a non-spicy profile where napa cabbage ferments in a clear pear-infused broth.
- Closest modern form to pre-chili-era Goryeo palace kimchi
- Grated pear acts as a natural sweetener and fermentation substrate
Key ingredients
Core cooking flow
- 1 Split 1800 g napa cabbage lengthwise while keeping the base attached, then d...
- 2 Rinse the salted cabbage three times in cold water to remove surface salt.
- 3 Julienne 300 g Korean radish and 150 g peeled Korean pear into fine strips about 0.3 cm thick.
Baek kimchi is a Korean white kimchi made without gochugaru, producing a completely non-spicy, clear-broth fermented vegetable. Napa cabbage is salted and wilted, rinsed, then layered with julienned radish, sliced garlic, and ginger tucked between the leaves. Pureed pear serves as a natural sugar source that feeds fermentation, while dried jujubes add a subtle background sweetness to the brine. Salted water is poured over the assembled cabbage, the container is sealed, and after one day at room temperature the kimchi moves to the refrigerator for a slow ferment. Without chili heat, the flavor centers on the clean lactic acidity that develops over time, balanced by the natural sweetness of pear and jujube and the warm bite of garlic and ginger dissolved into the brine. The fermentation is slower than standard kimchi, reaching optimal taste at two to three weeks. It is eaten with its brine, either on its own or as a palate-clearing side alongside fatty meat dishes. Before chili peppers were introduced to the Korean peninsula in the late sixteenth century, kimchi without gochugaru was the standard form, and baek kimchi is considered the closest modern equivalent to those pre-chili preparations.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Split 1800 g napa cabbage lengthwise while keeping the base attached, then divide 120 g coarse salt between the thick white stems.
Salt for 3 to 4 hours, turning once, until the stems bend softly without snapping.
- 2Season
Rinse the salted cabbage three times in cold water to remove surface salt.
Drain cut side down for at least 30 minutes so excess water leaves the leaves and the final brine stays clear, clean, and not overly salty.
- 3Season
Julienne 300 g Korean radish and 150 g peeled Korean pear into fine strips about 0.3 cm thick.
Mince 20 g garlic and 8 g ginger very finely so they season the brine without leaving large pieces or clouding it too much.
- 4Prep
Place the radish, pear, garlic, ginger, and 60 g scallions cut into 4 cm lengths in a large bowl.
Toss lightly with your fingertips only until evenly distributed, because squeezing hard softens the radish and pear.
- 5Step
Lift each cabbage leaf and spread a thin layer of filling near the stem end where the leaves are thickest.
Do not overfill, or the filling will push out during fermentation, then wrap with outer leaves and pack tightly in the container.
- 6Finish
Dissolve a small amount of salt in 1800 ml cold water, pour enough to cover the cabbage, and press it down with a plate.
Leave at room temperature for half a day, then refrigerate for 2 to 3 weeks until the brine tastes clean, cool, and gently sour.
After the steps
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Recipes That Go Well With This
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Korean Napa Cabbage Kimchi
Baechu kimchi is Korea's definitive fermented food - salted napa cabbage layered with a seasoning paste of gochugaru, anchovy fish sauce, garlic, ginger, and glutinous rice paste, then fermented at controlled temperatures until the correct balance of salt, heat, umami, and lactic acid develops. Kimchi is not a pickled vegetable in the Western sense; it is a living fermented food whose character changes continually from the moment it is made. The salting step is the technical foundation. Coarse sea salt draws moisture from the cabbage over six to eight hours, making the stems flexible while leaving the characteristic crunch intact. Under-salting results in kimchi that weeps too much liquid during fermentation and turns mushy; over-salting suppresses microbial activity and masks the seasoning. The glutinous rice paste in the seasoning serves two purposes simultaneously: it acts as an adhesive that keeps the seasoning paste clinging to each leaf rather than sliding off, and it provides fermentable sugars that give the lactobacillus bacteria an early food source, accelerating the initial fermentation. Julienned radish adds textural contrast, and scallions contribute a layer of savory depth. After one day at room temperature to establish the bacterial culture, the kimchi moves to cold storage where lactic acid accumulates slowly. At two to three weeks, the heat from gochugaru, the umami from fish sauce, and the acidity from fermentation reach their optimal equilibrium. Older kimchi - four weeks or more - develops a pronounced sourness and deeper, more fermented flavor that makes it better suited for cooking in kimchi-jjigae or kimchi-bokkeum than for eating raw.
Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp)
Kolrabi kimchi is made by cutting kohlrabi into 2 cm cubes, brining them in coarse salt, then mixing with gochugaru, fish sauce, minced garlic, and plum syrup before fermentation. Kohlrabi has lower moisture content and a denser cellular structure than Korean radish, which means its crunch holds up through days of fermentation without softening into mush. The brining step draws internal moisture out of the kohlrabi while driving salt evenly into the tissue, and this stage must be completed thoroughly so that seasoning can penetrate all the way through during fermentation. Kohlrabi's natural sweetness creates a clear contrast against the heat of gochugaru, adding textural depth to the flavor profile. Fish sauce builds the savory fermented foundation, while plum syrup contributes both acidity and sweetness to keep the overall seasoning in balance. Eaten immediately after mixing, the kimchi tastes fresh and light, similar to a dressed salad. After one to two days at room temperature or three to four days in the refrigerator, the umami deepens noticeably and the characteristic tang of fermentation emerges. It works well as a substitute for kkakdugi alongside rice and grilled meats.
Korean Braised Eggplant in Seasoned Soy Sauce
Gaji yangnyeom jorim is a Korean braised eggplant side dish made with soy sauce, gochugaru, garlic, and sesame oil. Briefly sauteing the eggplant in oil before adding the braising liquid is important: pre-cooking the surface prevents the eggplant from releasing too much water into the sauce, which keeps the seasoning concentrated and helps it penetrate evenly. A small amount of sugar or plum extract is added to the sauce, giving the finished dish its characteristic glossy sheen. Scallions are stirred in only after the heat is off to preserve their color and texture. The result is a compact, salty-spicy banchan with a deep lacquered surface on each piece. Keeping a batch in the refrigerator means it is available as a side dish for three or more days, and the leftover braising liquid works well as seasoning in bibimbap.
Korean Green Onion Kimchi
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Korean Mallow & Clam Stew
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Korean Scallion Kimchi (Whole Stalk Anchovy Shrimp Paste)
Jjokpa kimchi is a traditional Korean scallion kimchi made by briefly brining whole scallions in coarse salt, then coating them from root to tip with a seasoning paste of anchovy fish sauce, fermented shrimp, gochugaru, and sweet rice flour paste. Using both anchovy fish sauce and salted shrimp together is intentional: the two condiments each carry a different profile of seafood umami, and combining them produces a more complex, layered depth than either alone could achieve. The sweet rice flour paste acts as a binder, adhering the seasoning evenly to the surface of each scallion and keeping it in place as moisture releases during fermentation. Without this paste, the pickling liquid would dilute the coating and the flavor would fade over time. The white bulb sections of the scallion hold their crunch through the brining and fermentation process while absorbing the spice of the gochugaru, and the green tops wilt to a silky texture that releases the scallion's characteristic sweet, pungent aroma. After six hours at room temperature followed by a day of refrigeration, the seasoning has fully penetrated the scallion and the kimchi is ready to eat alongside grilled pork belly or bossam. After three or more days of fermentation, a gentle lactic acidity develops that makes the kimchi equally useful as an ingredient in stews or stir-fries.
Korean White Kimchi Tofu Stew
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