Non-Spicy Kimchi (White kimchi: Baek-Kimchi: 백김치)

Ingredients

• 3 pounds Napa Cabbage (Whole head, cut into quarters)
• 2 tablespoons Coarse Sea Salt (For brine)
• 2 teaspoons Coarse Sea Salt (For brine)
• 1/4 cup Coarse Sea Salt (For salting cabbage (approx.))
• 1/4 cup Carrot (Shredded)
• 3/4 cup Asian Chives (Buchu) (Chopped)
• 1/3 cup Red Bell Pepper (Thinly sliced, for color only)
• 4 pieces Chestnuts (Boiled, peeled (optional))
• 3 large pieces Jujubes (Korean dates) (Pitted and sliced)
• 3/4 cup Onion (Diced)
• 4 cloves Garlic (Minced)
• 1 teaspoon Ginger (Fresh, grated)
• 2 cups Korean Pear (Peeled and diced (about half a large pear))
• 4 cups Water (Room temperature)
• 2 tablespoons Pine Nuts (Toasted optional, added before sealing)
• 1 teaspoon Silgochu (Dried Shredded Pepper) (Mild, for garnish (non‑spicy))

Instructions

1. Cut and Salt the Cabbage

   Quarter the napa cabbage, then slice each quarter into 2‑inch strips. Place the pieces in a large bowl, sprinkle coarse sea salt between the leaves and toss to coat evenly.

   Time: PT10M

2. Rest the Cabbage

   Let the salted cabbage sit at room temperature for 1½ hours, turning once halfway through so the salt penetrates all layers.

   Time: PT1H30M

3. Rinse and Drain

   Rinse the cabbage thoroughly under cold running water to remove excess salt, then let it drain in a colander for about 5 minutes.

   Time: PT5M

4. Prepare Fillings

   While the cabbage rests, shred the carrot, chop the Asian chives, slice the red bell pepper, peel and halve the chestnuts (if using), pit and slice the jujubes, dice the onion, mince the garlic, grate the ginger, and dice the Korean pear.

   Time: PT15M

5. Make the Brine

   In a blender combine the onion, garlic, ginger, diced pear, 4 cups water, 2 Tbsp salt and 2 tsp salt. Blend until smooth and creamy.

   Time: PT10M

6. Mix Cabbage with Fillings and Brine

   In a large mixing bowl combine the drained cabbage, carrot, chives, bell pepper, chestnuts, and jujubes. Pour the brine over the mixture and toss thoroughly until every leaf is coated.

   Time: PT10M

7. Pack and Press the Kimchi

   Transfer the mixture into a clean fermentation jar, pressing firmly with a spoon or your hand. Place a cheesecloth or cotton pouch over the surface, add pine nuts and silgochu, then place a weight or small plate on top to keep everything submerged.

   Time: PT5M

8. Ferment at Room Temperature

   Leave the jar on the kitchen counter, uncovered or loosely covered, for 1‑2 days (about 36 hours). Check daily; the broth should become milky‑pink and develop a pleasant sour aroma.

   Time: PT36H

9. Refrigerate and Serve

   Once the desired sourness is reached, seal the jar tightly and store it in the refrigerator. Let it chill for at least a few hours before serving. Cut the kimchi into 2‑inch pieces and enjoy with a small dish of the brine.

   Time: PT2M

Nutrition Facts

Calories

60

Protein

2 g

Carbohydrates

12 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Napa Cabbage: Chinese cabbage
• Instead of Carrot: Daikon radish
• Instead of Asian Chives (Buchu): Green onions
• Instead of Red Bell Pepper: Paprika
• Instead of Jujubes (Korean dates): Dried figs
• Instead of Onion: Shallots
• Instead of Ginger: Ground ginger
• Instead of Korean Pear: Bosc pear

Equipment Needed

• Cutting Board
• Sharp Knife
• Large Bowl
• Colander
• Mixing Bowl
• Blender or Food Processor
• Cheesecloth or Cotton Pouch
• Fermentation Jar or Crock
• Weight or Small Plate
• Measuring Cups and Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Evenly salting and resting the cabbage for 1½ hours
• Pressing the kimchi tightly to eliminate air pockets
• Fermenting at room temperature for the correct time (≈36 hours)

Chef Tips from the Video

• Add a handful of toasted pine nuts just before sealing for a subtle nutty crunch.
• Silgochu adds a gentle peppery aroma without heat—perfect for white kimchi.
• If you prefer a sweeter brine, a drizzle of honey can be added, but traditional baek‑kimchi uses no added sugar.

Troubleshooting

Storage

Refrigerator: Store in a sealed jar for up to 2 weeks; flavor will deepen over time.

Freezer: Kimchi can be frozen for up to 3 months, but texture may become softer after thawing.

Room temperature: Do not keep at room temperature beyond the initial 1‑2 day fermentation period.

Make-Ahead Tips

• The brine can be blended a day ahead and kept refrigerated.
• After the initial fermentation, the kimchi keeps well for up to two weeks in the fridge.

Frequently Asked Questions