Baek Kimchi, meaning “white kimchi,” is a traditional Korean side dish that dates back to the Joseon era when red pepper flakes were scarce. It was made for special occasions and for those who preferred a milder, sweeter flavor profile, often served during summer banquets and royal meals.

In the southern provinces, Baek Kimchi often includes chestnuts and jujubes for added sweetness, while northern versions may omit the nuts and focus more on the pear‑ginger brine. Some regions add a splash of rice wine for extra depth.

Baek Kimchi is typically presented in a small earthenware bowl (onggi) alongside other banchan, allowing diners to take a bite of the crisp cabbage and sip the milky brine. It is especially popular during summer because of its refreshing taste.

Baek Kimchi is often prepared for summer festivals, royal banquets, and family gatherings where a lighter kimchi is desired. It is also served during the Korean New Year (Seollal) as part of the festive spread.

Traditional Baek Kimchi uses napa cabbage, Korean pear, Asian chives (buchu), jujubes, chestnuts, and silgochu. Substitutes include Bosc pear for Korean pear, green onions for buchu, and dried figs for jujubes, though the flavor will shift slightly.

Baek Kimchi complements grilled meats like bulgogi or galbi, rice dishes such as bibimbap, and hearty soups like doenjang jjigae. Its mild flavor balances spicy main courses and adds a refreshing contrast.

Common errors include under‑salting the cabbage (resulting in soggy kimchi), not pressing the mixture firmly (causing air pockets and uneven fermentation), and sealing the jar too tightly during the initial room‑temperature fermentation, which can build pressure.

The natural sweetness and enzymes in Korean pear, combined with ginger’s warmth, create a subtle sweet‑savory balance without the need for refined sugar, staying true to the traditional “white” kimchi profile.

Yes. After the 1‑2 day room‑temperature fermentation, transfer the kimchi to the refrigerator. It can be stored sealed for up to two weeks, and the flavor continues to develop over time.

The cabbage should remain crisp yet slightly softened, the brine should be milky‑pink and slightly cloudy, and the overall dish should have a gentle sour aroma with hints of pear sweetness.

The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials for traditional dishes, modern twists, and detailed explanations of Korean ingredients and techniques.

Maangchi focuses on clear, beginner‑friendly instructions, often using everyday kitchen tools and providing cultural context, whereas many other channels target advanced cooks or emphasize high‑production visuals over detailed technique explanations.