Baek kimchi (“white kimchi”) is made without a single flake of gochugaru — no red color, no heat, just a light, clear brine with pear, carrot, and sometimes chestnut for a mild, faintly sweet flavor. It’s a good option if you want kimchi’s tang without spice, or for anyone in the house who finds our classic kimchi too hot.
Ingredients
- 1 small napa cabbage, cut into bite-sized pieces
- 3 tablespoons fine sea salt
- 1/2 Asian pear, thinly sliced
- 1 small carrot, julienned
- 2 garlic cloves, thinly sliced
- 1 teaspoon grated ginger
- Water for a light brine
Step-by-Step
- Salt the cabbage pieces and let sit for 1-2 hours, until they soften and release liquid.
- Rinse the cabbage well to remove excess salt, then drain.
- Layer the cabbage with pear, carrot, garlic, and ginger in a jar.
- Cover with plain water (a very light brine) until submerged — glass fermentation weights (paid link) help keep everything under the liquid.
- Ferment at room temperature for 2-4 days, then refrigerate once lightly tangy.
What Does It Taste Like?
Baek kimchi is milder and slightly sweeter than red kimchi, with a light, almost effervescent brine that’s often sipped alongside the vegetables themselves. It pairs especially well with rich or spicy foods, since it cools the palate rather than adding more heat.
FAQ
Is baek kimchi really kimchi without chili?
Yes — it’s a traditional regional variety, particularly common in some parts of Korea, that relies on other vegetables and fruit for flavor instead of gochugaru.
Can I use a regular pear instead of Asian pear?
Yes — a regular pear or even a crisp apple works as a substitute, giving a similar light sweetness to the brine.
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Related: Easy Kimchi Recipe · Kkakdugi (Radish Kimchi)