Baek Kimchi (Korean White Non-Spicy Kimchi)

Napa cabbage is layered with radish, pear, chestnuts, and jujube fruit in this authentic Korean recipe for non-spicy baek (white) kimchi.

• Preparation Time: 60 mins
• Total Time: 60 mins
• Calories: 52 Calories

Ingredients

• 2 teaspoons salt
• 4 teaspoons brown sugar
• 6 cloves garlic, sliced
• 2 carrots, cut into matchsticks
• 2 tablespoons sliced fresh ginger
• 1 napa cabbage, cut into chunks
• 3 tablespoons salted fermented shrimp (saewujeot)
• 2 scallions, cut into 1-inch pieces
• 5 chestnuts, cut into thin strips
• 1 red chile pepper, seeded and thinly sliced, or more to taste
• 1 green chile pepper, seeded and thinly sliced, or more to taste
• 0.5 cup coarse salt
• 2 jujube (Chinese dates), or more to taste
• 5.5 cups water, divided
• 0.5 Korean radish, cut into matchsticks
• 0.5 pear, cut into matchsticks

Recipe Instructions

Step 1

Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.

Step 2

Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.

Step 3

Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.

Step 4

Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.

Step 5

Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.

Step 6

Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.