Why You Should Make White Kimchi
This is my simplified recipe for White Kimchi (Baek Kimchi), based on traditional Korean fermentation methods! It captures the clean, delicate flavor of napa cabbage without any gochugaru (Korean red chili powder), making it a wonderful dish for both beginners and seasoned kimchi lovers.
White kimchi is a beautiful example of balance in Korean cooking. It’s bright, slightly sweet, and naturally tangy, thanks to a gentle fermentation with seasonal fruit and kelp broth. If you’re looking for a mild and refreshing kimchi that pairs well with richer main dishes, this recipe is for you.
It also happens to be the first kimchi I ever tried. When I was a kid, I couldn’t eat spicy foods, so my mom would make white kimchi just for me. To this day, it’s the version I turn to when I want something lighter, or when I’m serving guests who are new to kimchi.
Let’s walk through how to make this easy, small-batch White Kimchi in mak-kimchi (cut cabbage kimchi) style!
What is White Kimchi?
White kimchi, or baek kimchi (백김치), is a non-spicy variation of traditional Korean kimchi. Unlike the fiery red versions made with gochugaru (Korean red chili powder), white kimchi is seasoned with a light brine, fruits, and a savory-sweet broth. It’s commonly enjoyed by children, the elderly, and anyone who prefers milder flavors.
But don’t be fooled by its gentle flavor. When fermented properly, white kimchi develops complexity from crisp napa cabbage to subtly sweet broth with hints of pear and garlic.
My version follows a mak-kimchi approach, where the cabbage is pre-cut and simply mixed with vegetables and seasoning. It’s much easier to prepare but still tastes beautifully traditional.
Ingredients for Korean White Kimchi
(Makes about 2,0 liters (2.1 quarts) of kimchi)
Brine
Napa cabbage (baechu), 1kg (about 2.2 lbs), chopped into bite-sized pieces – The foundation of white kimchi. Choose firm, heavy heads with pale green outer leaves and creamy white stems. The root end should be clean and not brown, which indicates freshness. Cutting the cabbage into small pieces saves time and makes it easier to mix and serve.
Coarse sea salt (or kosher salt), ½ cup (about 100g) – Helps draw moisture out of the cabbage and supports lactic acid fermentation. I recommend using mineral-rich sea salt such as Cheonilyeom (Korean solar sea salt) or French Sel Gris de Guérande.
Water, 2 cups – Used to dissolve the salt and brine the cabbage evenly.
Seasoning (Yangnyeom)
Flour slurry (1 tablespoon all-purpose flour + ¾ cup water) – Acts as a natural binder and fermentation booster. As the slurry cools and blends with the vegetables, it helps coat the ingredients evenly. The starch also feeds the beneficial bacteria that drive fermentation.
Substitute: 1½ tablespoons glutinous rice flour or regular rice flour for a gluten-free version.
Korean radish (mu), 200g (about 1½ cups), cut into matchsticks – Adds crunch and a gentle, earthy sweetness. If you can’t find Korean radish, kohlrabi or daikon are great substitutes.
Carrot, 20g, julienned – Provides natural sweetness and beautiful contrast in color.
Green onion, 1 stalk, diagonally sliced – Offers freshness and mild spice. Diagonal cuts create better texture and help it mix more evenly.
Red chili pepper, ½, deseeded and julienned (optional) – Used sparingly to add a hint of heat and subtle color without overpowering the flavor. You can omit it if making this for young children or those very sensitive to spice.
Coarse sea salt, 1 tablespoon – Seasons the vegetables and supports fermentation.
Broth
- Asian pear or red apple, ½ (about 100g), peeled and diced – Adds natural sweetness and a hint of fruitiness to the broth. Korean white kimchi is known for its clean, refreshing broth, and this ingredient is key to that flavor. Fuji, Gala, or Honeycrisp work well.
- Onion, ¼ (about 30g), diced – Adds depth and balances the sweetness of the fruit with savory undertones.
- Garlic, 2 cloves (or about ⅔ tablespoon minced) – Enhances the broth with subtle savory flavor. Use just enough to support, not overpower.
- Ginger, 1 thin slice (or ½ teaspoon minced) – Adds a light warmth and balances the sweetness of the pear and onion.
- Dashima (dried kelp) water, 1¾ cups (350ml) – Brings umami richness without fish sauce
To make: Soak one 10×10 cm piece of dried kelp in 400ml cold water for 5 hours, or steep in hot water for 10 minutes, then cool. - Coarse sea salt, 1 teaspoon – Rounds out the broth with a clean, mineral saltiness.
Step-by-Step Recipe for White Kimchi
Step 1: Brine the Cabbage
- Cut the napa cabbage into quarters, then slice crosswise into bite-sized pieces.
🔥 Pro-tip #1: Don’t throw away the cabbage core. Thinly slice it and use it for kimchi as well. It gives a good crunchy bite!
- Dissolve ½ cup coarse sea salt in 2 cups of water, then pour it over the cabbage. Toss gently to coat.
- Weigh it down with a plate & something heavy (like a pot, mortar, etc.) and flip every 30 minutes.
Let it brine for 1.5 hours in summer, up to 3 hours in winter.
But How do you know it’s been brined well? The white thick stem part of the cabbage should easily bend without breaking.
- Rinse the cabbage 3 times, changing the water each time, then drain in a colander for 10 minutes.
Step 2: Make the Seasoning
- Make the Flour Slurry:
In a pan, combine 1 tbsp flour and ¾ cup water to make a flour slurry.
Whisk until smooth and bring to a boil while stirring continuously. Simmer for 1–2 minutes, then let cool completely.
- Cut Korean radish (or kohlrabi) into matchsticks.
- Cut carrot into thin matchsticks.
- Thinly slice green onion diagonally.
- To add gentle heat without overpowering, halve the red chili pepper lengthwise, scrape out the seeds and thinly slice.
Step 3: Make the Broth
- Make the Dashima water (kelp water) by soaking a piece of dried kelp in 400ml cold water for 5 hours, or steep in hot water for 10 minutes, then cool. Take out the kelp.
- Cut Asian pear (or peeled red apple), onion in to cubes. Crush the garlic and slice a little ginger. Blend everything with 1 tsp coarse sea salt and 1¾ cups (350ml) dashima water until smooth.
Step 4: Mix the Kimchi
- In a large bowl, mix the blended ingredients with the flour slurry, julienned radish (or kohlrabi), carrot, sliced green onion, optional chili pepper, and 1 tbsp salt.
Toss until everything is evenly coated.
- Gently mix the drained cabbage with the seasoning paste, ensuring every piece is coated.
🔥 Pro-tip #3: Mix gently. Don’t mash! Keeping the crunch is key.
- Pack the kimchi tightly into a clean 2-liter container or jar.
- Pour the broth over the packed kimchi, pressing down gently to ensure the cabbage is fully submerged. If available, place a fermentation weight on top.
Step 5: Fermentation & Storage
- Let it sit at room temperature for 1–2 days (just half a day in summer). You’ll know it’s ready to refrigerate when you see small bubbles forming and a slight tanginess in taste.
- Transfer to the refrigerator, where it will slowly develop deeper, complex flavors.
- Although some kimchi can be enjoyed immediately, I recommend waiting at least 5 to 7 days for white kimchi. It develops a much deeper, more harmonious flavor after this time.
Try it at different stages: fresh, tangy, or deeply fermented!
My favorite stage? After around 2-3 weeks.
How to Serve White Kimchi
- 🥢 As a side dish – Serve with seafood dishes, bossam, grilled meats, or simple rice meals. White kimchi has delicate flavors, so it goes well with lightly seasoned seafood dishes.
- 🍜 In cold noodle soup – Pour the broth over thin wheat noodles with some white kimchi and sesame seeds.
- 🧺 In lunch boxes – A clean, mild option to brighten any banchan spread.
A Note on Ingredients
All ingredients used here are easy to find across Europe, the U.S., and beyond. If you can’t find Korean radish, kohlrabi is a great substitute—it’s what I used here since it’s more accessible where I live in Europe. Dashima (dried kelp) is often available in Asian or health food stores, and glutinous rice flour or rice flour can be found online or in Korean pantries.
If you’re searching for how to make kimchi without chili, or a non-spicy kimchi suitable for kids and guests alike, this version of Korean white kimchi is a beautiful place to start.
Watch the Full Recipe on YouTube
Prefer to watch step-by-step? Check out the video on YouTube for a full visual walk-through.
Let Me Know What You Think
Have you made white kimchi before? Let me know in the comments how it turned out and what you had it with!
Happy kimchi making! 🥢✨
🌿Love Korean flavors? Join the seasonal newsletter for recipes & fermentation tips every other week.
Easy White Kimchi (Baek Kimchi) – Non-Spicy, Vegan, Small Batch
Ingredients
Brine
- 1 head Napa cabbage 1kg (about 2.2 lbs)
- 2 cups Water
- ½ cup Coarse sea salt (kosher salt) (about 100g)
Seasoning
- Flour slurry (1 tbsp all-purpose flour + ¾ cup water) Substitute: 1½ tbsp glutinous rice flour or rice flour
- 200 g Korean radish (or kohlrabi) 1¾ cups when cut into matchsticks
- 20 g Carrot ¼ cup when cut into thin matchsticks
- 1 stalk Green onion
- ½ Red chili pepper optional to add heat
- 1 tbsp Coarse sea salt (or kosher salt)
Broth
- ½ Asian pear or red apple about 100g
- ¼ Onion about 50g
- 2 cloves Garlic about ⅔ tbsp minced
- 1 thin slice Ginger about ½ tsp minced
- 1 tsp Coarse sea salt
Instructions
Step 1: Brine the Cabbage
- Cut the napa cabbage into quarters, then slice crosswise into bite-sized pieces.🔥 Pro-tip #1: Don’t throw away the cabbage core. Thinly slice it and use it for kimchi as well. It gives a good crunchy bite!
- Dissolve ½ cup coarse sea salt in 2 cups of water, then pour it over the cabbage. Toss gently to coat.
- Weigh it down with a plate & something heavy (like a pot, mortar, etc.) and flip every 30 minutes. Let it brine for 1.5 hours in summer, up to 3 hours in winter. The thick white stem of the cabbage should bend easily without snapping.
- Rinse the cabbage 3 times, changing the water each time, then drain in a colander for 10 minutes.
Step 2: Make the Seasoning
- Make the Flour Slurry: In a pan, combine 1 tbsp flour and ¾ cup water to make a flour slurry. Whisk until smooth and bring to a boil while stirring continuously. Simmer for 1–2 minutes, then let cool completely.
- Cut Korean radish (or kohlrabi) into matchsticks.
- Cut carrot into thin matchsticks.
- Thinly slice green onion diagonally.
- To add gentle heat without overpowering, halve the red chili pepper lengthwise, scrape out the seeds and thinly slice.
Step 3: Make the Broth
- Make the Dashima water (kelp water) by Soaking a piece of dried kelp in 400ml cold water for 5 hours, or steep in hot water for 10 minutes, then cool. Take out the kelp.
- Cut Asian pear (or peeled red apple), onion in to cubes. Crush the garlic and slice a little ginger. Blend everything with 1 tsp salt and 1¾ cups (350ml) dashima water until smooth.
Step 4: Mix the Kimchi
- In a large bowl, mix the blended ingredients with the flour slurry, julienned radish (or kohlrabi), carrot, sliced green onion, optional chili pepper, and 1 tbsp salt.Toss until everything is evenly coated.
- Gently mix the drained cabbage with the seasoning paste, ensuring every piece is coated.🔥 Pro-tip #2: Mix gently. Don’t mash! Keeping the crunch is key.
- Pack the kimchi tightly into a clean 2-liter container or jar.
- Pour the broth over the packed kimchi, pressing down gently to ensure the cabbage is fully submerged. If available, place a fermentation weight on top.
Step 5: Fermentation & Storage
- Let it sit at room temperature for 1–2 days (just half a day in summer). You’ll know it’s ready to refrigerate when you see small bubbles forming and a slight tanginess in taste.
- Transfer to the refrigerator, where it will slowly develop deeper, complex flavors.
- Although some kimchi can be enjoyed immediately, I recommend waiting at least 5 to 7 days for white kimchi. It develops a much deeper, more harmonious flavor after this time.Try it at different stages—fresh, tangy, or deeply fermented!My favorite stage? After around 2-3 weeks.
