Baek Kimchi (Korean White Non-Spicy Kimchi)

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We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can't handle spicy foods and is milder in flavor. Enjoy with rice and other meals.

Submitted by mykoreaneats
Published on March 5, 2020
Prep Time:
1 hr
Additional Time:
1 day 12 hrs 10 mins
Total Time:
1 day 13 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • ½ cup coarse salt

  • 1 napa cabbage, cut into chunks

  • 2 jujube (Chinese dates), or more to taste (Optional)

  • 5 ½ cups water, divided

  • 3 tablespoons salted fermented shrimp (saewujeot)

  • 2 scallions, cut into 1-inch pieces

  • 6 cloves garlic, sliced

  • 2 tablespoons sliced fresh ginger

  • ½ Korean radish, cut into matchsticks

  • 5 chestnuts, cut into thin strips

  • ½ pear, cut into matchsticks

  • 2 carrots, cut into matchsticks

  • 1 red chile pepper, seeded and thinly sliced, or more to taste

  • 1 green chile pepper, seeded and thinly sliced, or more to taste

  • 4 teaspoons brown sugar

  • 2 teaspoons salt

Directions

  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.

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

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

  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.

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

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

Cook's Notes:

Substitute apple for the pear if desired.

Substitute dates for the jujube if preferred.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts (per serving)

52 Calories
0g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 52
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 4201mg 183%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 2g 4%
Vitamin C 33mg 36%
Calcium 50mg 4%
Iron 1mg 3%
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.