Korean White Kimchi (Non-Spicy Napa Pear Fermented)
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 the 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 profile centers on the clean lactic acidity that develops over time, balanced by the fruit sweetness and the warm bite of garlic and ginger. The fermentation is slower than standard kimchi, reaching its optimal taste at two to three weeks. It is eaten with its brine, either on its own or as a palate cleanser alongside rich meat dishes.
Adjust Servings
Instructions
- 1
Split napa cabbage, salt between layers, and brine for 3-4 hours. Rinse well and drain.
- 2
Julienne radish and pear, then finely mince garlic and ginger.
- 3
Mix radish, pear, garlic, ginger, and scallions to make the filling.
- 4
Stuff the filling between cabbage leaves and pack into a container.
- 5
Pour in lightly salted water, ferment at room temperature for half a day, then refrigerate 2-3 days.
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