White Kimchi 백김치 白キムチ
My easy, mild White Kimchi recipe. Perfect with Bossam (Korean pork wraps), Galbi (grilled pork) and Bulgogi (grilled beef). Non-spicy so it’s great for kids! It’s also vegan, gluten free and paleo!
White Kimchi is made without fish sauce and chilli powder, which makes its taste more refreshing and lighter than spicy kimchi. It has a wonderful mild flavour, so, it is great for kids and those who don’t like spicy food. Although you can eat it straight away, it tastes better as it ferments. It is better to leave it in the fridge for a week. Trust me on this.
Watch My White Kimchi Recipe Video (5m 26s)
When I was a kid, my aunt, my mum’s sister, the best cook in the whole world, owned a Korean BBQ restaurant. We used to go to her restaurant and we were fed with lots and lots of grilled meat, white kimchi and all sorts of side dishes (you know Koreans eat lots of side dishes with their meals). Her white kimchi was always served at the right temperature, very cold. It was gorgeous! I remember scoffing more white kimchi than grilled meat!
You can eat white kimchi with any food. It is not as popular as spicy kimchi, but, it is very popular amongst kids and in BBQ restaurants. If you go to a posh BBQ restaurant or a Korean pork wrap restaurant, you will definitely find white kimchi on the table.
When you marinate the chinese/napa cabbages in the salted water, make sure to do it at room temperature. The big and white cabbages are perfect for white kimchi if you can find them. I bought my cabbages from a supermarket in UK. They were quite small. You usually have to go to an asian supermarket to get the bigs ones. If you find tough leaves on the outside, you can take them off.
My White kimchi recipe fills a 3.4L container. If you want a lesser quantity, you can make half. Or if you want more, you can double or triple my recipe. I don’t make small quantities of kimchi! Haha.
Leave a comment at the bottom of the page. I love to hear from you.
- 3 Chinese/Napa Cabbages (1100g)
- Salt Marinade
- 2.5L Water
- ½ cup and ¼ cup Sea Salt
- Kimchi Sauce
- 1 Small Piece of Ginger, Peeled (6g)
- 7 Garlic Cloves, Peeled (33g)
- 1 Pear
- 1 ½ Cup Water
- 1 ½ tbsp Glutinuous Rice Flour
- 1 ½ tbsp Sea Salt
- 8 Cup(1.75L) Water
- 5 Spring/Green Onions
- Half Red Pepper, Thinly Sliced in Julienne
- Half Yellow Pepper, Thinly Sliced in Julienne
- 1 tsp Sugar
- 1 tbsp Sea Salt
- 배추 3개 (1100그램)
- 물 2.5리터
- 천연 소금 ½컵+¼컵
- 깐생강 한조각 (6g)
- 깐마늘 7개 (33g)
- 배 1개
- 물 1 ½ 컵
- 찹쌀 가루 1 ½ 테이블스푼
- 천연 소금 1 ½ 테이블스푼
- 물 8컵(1.75리터)
- 파 5개
- 채썬 빨강 피망 반개
- 채썬 노랑 피망 반개
- 설탕 1티스푼
- 천연 소금 1테이블스푼
- Wash the chinese/napa cabbages and cut them in half lengthways. With a sharp knife, cut into the hard stem of the cabbage about ⅔ of the way through. Take care not to cut through completely. This will make it easier to stuff the cabbages later. Still not sure? Watch my video to see how it’s done.
- Mix 2.5 litres of water and ½ cup of sea salt in a large pan or bowl. Stir until nearly dissolved. Add the cabbages and scatter ¼ cup of sea salt all over them. Leave for 4 hours at room temperature stirring every hour to make sure they are thoroughly marinated. When the 4 hours are up, leave the cabbages to drain in a colander for 30 minutes.
- Peel the pear and cut in half.
- Put the pear, garlic and ginger in a blender and whizz them up. Set them aside.
- In a pan, mix 1 ½ cup water with the glutinous rice flour and 1 ½ tbsp of sea salt completely in a pan. Heat over a medium/high heat, bringing the mixture to the boil to thicken. It takes around 5 minutes. Once thickened, add 8 cups of water (1.75L) and stir until combined.
- Sieve the pear, ginger and garlic mixture into the thickened sauce. Push the mixture through the sieve using the back of a spoon. This will make it super smooth.
- Chop the spring/green onions in half lengthways, and then chop into 3cm strips.
- Put the chopped spring/green onions, and the sliced red and yellow peppers in a bowl. Add the sugar and 1 tbsp of sea salt and mix together.
- Stuff the drained cabbages between the leaves with the spring/green onion and pepper mixture and arrange them in a suitable container. Pour the kimchi sauce over the cabbages until the container is full. The sauce should cover all of the cabbages. Cover with the lid and leave for 1 or 2 days at room temperature and then put in the fridge. Keeping it at room temperature kick starts the fermentation. Essential for the taste! White kimchi tastes so much better after a week. You can keep it up to 8 weeks in the fridge. Now, everyone in the family can enjoy white kimchi with any of your favourite Korean dishes.
- 배추를 깨끗이 씻어서 반으로 자릅니다. 잘라진 배추의 중간에 칼집을 내어 줍니다.
- 물과 ½ 컵의 천연 소금을 넣고 잘 섞어 준 후 배추를 넣어줍니다. 천연 소금 ½컵을 배추위에 골고루 뿌려줍니다. 상온에 4시간 절여줍니다. 한시간 마다 배추를 섞어 줍니다. 배추가 절여진 후에 체에 걸러서 물이 모두 빠지도록 30분 동안 놓아주세요.
- 배를 껍질을 깐 뒤에 반으로 잘라 줍니다.
- 배, 깐마늘, 생강을 블렌더에 넣고 갈아줍니다.
- 찹쌀가루와 1 ½ 컵의 물, 천연 소금을 냄비에 넣고 섞어 준 후에 중간 불에 끓여 줍니다. 찬 물 8컵 (1.75 리터)을 넣고 섞어줍니다.
- 위의 소스 위에 체를 올립니다. 배, 마늘, 생강 간 것을 체에 올리고 숟가락으로 눌러가며 즙을 짜 내어줍니다.
- 파를 길게 반으로 썬 후에 3cm 길이로 썰어 줍니다.
- 큰 그릇에 당근, 파, 빨강 피망, 노랑 피망, 설탕, 소금을 넣고 골고루 섞어 줍니다.
- 위에 야채 섞은 것을 배추 사이 사이에 넣어 줍니다. 이 과정이 모두 끝나면 배추를 차곡 차곡 김치통에 넣고 위에 만들어 둔 김치 소스를 부어 줍니다. 이제 백김치가 완성되었습니다. 백김치를 상온에 1-2일 놓아 둔 후에 냉장고에 넣어주세요. 백김치는 최소 1주일 정도 익어야 맛있어요. 냉장고에서 2달 정도 보관가능합니다. 이제 식사 하실 때마다 백김치를 곁들어 맛있게 드세요.