This easy white kimchi (baek kimchi) recipe is perfect for anyone who loves mild, non-spicy kimchi with a clean, crisp flavor. Made with napa cabbage and a refreshing brine, it’s simple to prepare, gochugaru-free, and ready to enjoy after a quick fermentation.
When my kids were little, they were curious about kimchi because I ate it all the time. But the spicy heat was too much for them. So, I used to rinse regular kimchi in water to make it milder and easier for them to enjoy.
That’s when I started making white kimchi (baek kimchi)—a mild, non-spicy version of traditional kimchi with napa cabbage, but without red chili flakes (gochugaru). That’s why it’s called white kimchi—no gochugaru, no red color, just crisp and refreshing flavor!
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It turned out to be the perfect way to introduce them to fermented Korean food without the heat.
Great for kids, beginners, or anyone who prefers a milder option, this crunchy white kimchi is easy to make at home. Whip up a batch in no time—no spice, just delicious flavor!
📌 This white kimchi recipe focuses on simplicity, letting the clean flavor and crisp texture of fermented cabbage shine. By skipping the heavy vegetable filling, you can fully enjoy the cabbage’s natural taste and texture while making the process quicker and easier.
How to Make White Kimchi (Baek Kimchi)
Salt Brine the Cabbage
The key to great white kimchi is napa cabbage. Choose a firm, crisp head with tightly packed yellow leaves inside. Remove the tough, dark green outer leaves to expose the tender, pale-yellow layers for the best texture and flavor.
The traditional way to cut cabbage for kimchi is by splitting it by hand to keep the leaves intact. First, make a small slit at the stem, then gently pull the cabbage apart.
Korean coarse sea salt is another important part to achieving the right texture and ensuring successful fermentation. Dissolve the salt in water to make a brine, then fully submerge the cabbage for even salting.
Sprinkle extra salt on the thick stems to ensure even brining, as they take longer to soften. Let the cabbage soak in the brine for about 2 hours.
Once the cabbage is well brined and softened, rinse it a few times to remove excess salt, then drain well while preparing the kimchi brine.
Sea Kelp Stock and Sweet Rice Porridge
Sea kelp stock adds a rich umami flavor to white kimchi and is easy to make. Simply simmer a piece of sea kelp in water, then mix it with sweet rice flour to create a smooth, runny porridge for the brine.
Prepare the Aromatics
To give white kimchi a full, well-rounded flavor, blend aromatics like onion, Korean radish, garlic, and ginger into a smooth puree.
Strain the puree to extract the liquid for the kimchi brine, leaving out the fibrous residue. Using a fine kitchen bag or linen makes this process easier.
Make the Kimchi Brine
The highlight of this recipe is the kimchi brine, which develops a bright, refreshing, umami-rich flavor during fermentation. Mineral water (not tap water), rice flour porridge with sea kelp stock, and Korean fish sauce come together to create a perfectly balanced, flavorful brine.
Assemble the Kimchi
Return the cabbage to the kimchi brine and add a few green onion bundles. Toss in optional garnishes like dried jujubes and seeded red chili for a pop of color!
Fermenting and Serving Tips
Let baek kimchi sit at room temperature for 2-3 days to start fermentation. Once bubbles form and flavors develop, transfer it to the fridge for another 3-5 days.
As it matures, the flavor becomes refreshingly tangy. Enjoy it at your preferred level of fermentation—it keeps for a month in a regular fridge or up to 3 months in a kimchi fridge.
To serve, slice as needed, place in a bowl, and spoon over the flavorful brine. White kimchi pairs perfectly with grilled pork belly (samgyupsal), or Korean BBQ Short Ribs (LA Galbi) helping to balance their rich flavors.
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Easy White Kimchi (Baek Kimchi)
This easy white kimchi (baek kimchi) recipe is perfect for those who love mild, non-spicy kimchi with a clean, crisp flavor. Made with napa cabbage and a refreshing brine, it’s simple, chili-free, and ready after quick fermentation.
Salt brine
- 1 head (5 lb, 2.3 kg) napa cabbage, quartered
- 10 cup (2.5 liter) water
- 1 cup (225g) Korean coarse sea salt, divided
Aromatics
- 1/2 Asian pear, peeled and diced
- 1/2 lb Korean radish or daikon, peeled and diced
- 1/2 large onion, diced
- 7 cloves garlic
- 1 inch fresh ginger, chopped
Kimchi brine
- 2-3/4 cup (700 ml) mineral water
- 3 tbsp Korean anchovy sauce
- 2 tbsp Korean plum extract (maeshilcheong), optional
- 1/2 tbsp kosher salt
- 1 tbsp sugar
Optional garnishes
- 2 bunches green onion, tied into small knots to form individual bundles
- 2 fresh red chilies or red bell pepper, seeded and thinly julienned
- 4 dried jujube, seeded and thinly julienned
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To Salt Brine the Cabbage: Dissolve Korean coarse sea salt in a large bowl of water. Submerge the cabbage completely, ensuring the salt water reaches all the layers between the leaves.Sprinkle extra salt on the thick stem parts of the cabbage. Place the cabbage back into the brine and weigh it down with a heavy object to keep it submerged. Soak for 2 hours, turning the cabbage halfway through.Rinse the salted cabbage thoroughly with water to remove excess salt. Let it drain in a colander.
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To Make the Sea Kelp Stock and Sweet Rice Porridge: Boil a piece of sea kelp in water for a few minutes, then remove the kelp and reserved 3-1/2 cup (0.8 lier) of the stock. Whisk sweet rice flour into the kelp stock and simmer over medium heat until it thickens into a smooth, runny, syrup-like consistency. Let it cool completely.
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To Prepare the Aromatics: Dice onion, Korean radish, pear, garlic, and ginger. Blend them in a blender until smooth. Pour the aromatic puree into a fine kitchen bag or linen and squeeze out the liquid into a kimchi container, discarding the fibrous residue.
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To Make the Kimchi Brine: Mix the cooled rice porridge with the strained aromatic liquid. Add Korean anchovy sauce, salt, sugar, Korean plum extract, and mineral water. Whisk well until everything is combined. Taste and adjust the salt as needed.
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To Assemble and Ferment the Kimchi: Submerge the brined cabbage in the prepared kimchi brine, spooning the liquid over the leaves to coat them evenly. If using, tuck tied green onions between the cabbage layers. Sprinkle thinly sliced red chili (or sweet red pepper) and dried jujubes for added flavor and color. Cover the container with a lid. Let the container sit at room temperature for 2-3 days to kickstart fermentation, depending on the weather. Transfer to the refrigerator and ferment for an additional 3-5 days.
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Storage Tips: White kimchi will keep for about a month in a standard refrigerator or up to 3 months in a kimchi fridge. Enjoy its bright, tangy flavors as a refreshing side dish!
Serving: 78g, Calories: 51kcal, Carbohydrates: 12g, Protein: 1.7g, Fat: 0.1g, Sodium: 448mg, Fiber: 1.7g, Sugar: 3g, Vitamin C: 4mg, Calcium: 0.6mg
