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Home / Courses / Pickles / Baek Kimchi (White Kimchi)

Baek Kimchi (White Kimchi)

By: 👩‍🦳 Linda · Published: 🖨 March 7, 2017 · Updated: 💻May 8, 2021 · 🗨 1 Comment

Recipe ▼

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing.

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

Last summer, I harvested 1¼ pounds of green onions from our Vegetable Garden. From this harvest, I made Ginger Scallion Beef Stir Fry, Stuffed Cucumber Kimchi, and today’s Baek Kimchi (White Kimchi). I have always wanted to make Baek Kimchi and I finally did but for some reason I never got round to posting the recipe until today. So, there you have it just in time for spring and a new planting season. You bet I’ll be planting more onions in my vegetable garden as soon as the ground thaws. 😉

I love planting onions because it takes very little time for green onions to grow. I usually get my first harvest in 4 to 5 weeks which is a good thing because it is very encouraging to get early produce from the vegetable garden. Fresh green onions are also incredibly fragrant and sweet and can be used in all kinds of cooked dishes as well, like this hearty Sausage, Potato, and Egg Skillet.

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

Now, back to this Baek Kimchi (White Kimchi) which I adapted from this recipe. Ro-Ri San and I really enjoyed this non-spicy condiment and finished it within a week. I think this kimchi would taste even better if one or two fresh red chilies were added to the mix but that would alter it from non-spicy to spicy. Can you tell I love spicy food? 😉

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com
5 from 1 vote

Baek Kimchi (White Kimchi)

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Print Recipe Pin Recipe Rate this Recipe
Prep Time 45 minutes mins
Total Time 45 minutes mins
Servings : 16
Calories : 42kcal

Ingredients
  

  • 1 medium Napa cabbage (2½ lb/1.12kg)
  • ¼ cup kosher salt
  • 2 oz green onions (cut into 2-inch lengths and slice thinly) (56g)
  • 1 medium carrot (peeled and julienned)
  • 8 oz Korean radish (peeled and julienned)
  • 1 Korean or Bosc pear (peeled and julienned)
  • 2 oz Chinese chives (cut into 2-inch lengths) (56g)
  • 5 red dates / jujubes (rinsed, seeded, and cut into strips)
  • ½ red bell pepper (julienned)
  • ½ yellow bell pepper (julienned)
  • 4 cloves garlic (minced)
  • 2 tbsp pine nuts (40g)
  • 2 tsp salt
  • 1 tsp sugar
  • 1 cup water (240ml)

Instructions
 

  • Cut the root end of the Napa cabbage about half way. Then rip it apart into two separate halves.
  • Repeat the process for each of the half to make four pieces of cabbage.
    Baek Kimchi (White Kimchi)-11
  • Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Pour in enough water to cover the cabbage. Cover and leave overnight (6 to 8 hours).
    Baek Kimchi (White Kimchi)-12
  • Drain and rinse cabbage under running water. Squeeze out excess water and drain on colander for 30 minutes.
  • Cut and slice green onions and carrot.
  • Peel and julienne Korean radish and Korean or Bosc pear.
    Baek Kimchi (White Kimchi)-15
  • Cut Chinese chives and red dates.
    Baek Kimchi (White Kimchi)-16
  • Mix all the other ingredients together a bowl.
    Baek Kimchi (White Kimchi)-17
  • Cut off a little of the root end from each of the four pieces of cabbage.
  • Place one piece of cabbage in prepared container. Spread stuffing between each leaf and around the cabbage. Repeat with the rest.
  • Place cabbage facing up in a container and close the lid. Keep container in the fridge. Container may be left out at room temperature for a day to quicken the fermenting process. After that it should be kept in the refrigerator and consume within a week.

Nutrition

Calories: 42kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

To serve, simply cut off the end of each cabbage wedge. Then cut the stuffed cabbage wedge cross-wise into 2-inch sections.

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

Transfer cut sections to individual small plates and drizzle a tablespoon of kimchi juice from the container over the Baek Kimchi if preferred. Delicious served with steamed rice or noodles. Do give it a try.

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

Non spicy cabbage Baek Kimchi (White Kimchi) stuffed with a variety of vegetables, fruits, and nuts. Relatively mild, slightly sweet, and quite refreshing. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎

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Categories: 🗂 Asian, Pickles, Side Dish, Vegetables, Video Recipes Tags: 📋 condiment, kimchi, Korean

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Comments

  1. Billy says

    July 17, 2017 at 11:25 am

    5 stars
    I’ve never seen white kimchi before! This is probably going to be less spicy than the normal red kimchi you usually see due to the pepper that isn’t included in this recipe right? Still looks amazing! Thank you for sharing.

    Reply

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My grace is sufficient for thee…
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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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