Baek Kimchi (Korean White Non-Spicy Kimchi) Recipe

Name: Baek Kimchi (Korean White Non-Spicy Kimchi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarse salt; 1 napa cabbage, cut into chunks; 2 jujube (Chinese dates), or more to taste (optional); 5 1/2 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; 1/2 Korean radish, cut into matchsticks; 5 chestnuts, cut into thin strips; 1/2 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

Servings: persons

1/2 cup coarse salt
1 napa cabbage, cut into chunks
2 jujube (Chinese dates), or more to taste (optional)
5 1/2 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
1/2 Korean radish, cut into matchsticks
5 chestnuts, cut into thin strips
1/2 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

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup coarse salt, 1 napa cabbage, cut into chunks, 2 jujube (Chinese dates), or more to taste (optional), 5 1/2 cups water, divided, and more.

Yes, Baek Kimchi (Korean White Non-Spicy Kimchi) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baek Kimchi (Korean White Non-Spicy Kimchi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions