Baek Kimchi (White Kimchi) is a traditional Korean dish celebrated for its unique flavor and health benefits. Unlike its spicier cousin, Baek Kimchi offers a milder taste, making it an excellent choice for those who may be sensitive to heat but still want to enjoy the fermented goodness of kimchi. Originating from Korea, this dish represents a beloved staple in Korean cuisine and is often served as a side dish or banchan. The crisp texture of the vegetables combined with a refreshing, tangy flavor makes it perfect for accompanying any meal.
In this article, you will learn how to make Baek Kimchi (White Kimchi) at home, discover its essential ingredients, and explore some delicious variations. Get ready to dive into the world of Korean fermentation!
Ingredients
| Ingredient | Description |
|---|---|
| 1 large napa cabbage | The star of Baek Kimchi, napa cabbage provides a crisp texture and absorbs the flavors beautifully. |
| 1 cup salt | Essential for the brining process, salt draws out excess moisture and enhances the flavor of the cabbage. |
| 4 cups water | Used for dissolving salt and mixing the kimchi sauce ingredients. |
| 5-7 cloves of garlic | Adds aromatic depth, making Baek Kimchi more flavorful and fragrant. |
| 1-inch piece of ginger | Fresh ginger invigorates the kimchi with its zesty flavor, aiding digestion. |
| 1 medium carrot | Provides a sweet crunch that complements the fermented taste. |
| 1 small daikon radish | A traditional addition, daikon offers a peppery element and is packed with nutrients. |
| 2 green onions | These add a hint of sharpness and color to your Baek Kimchi. |
| 1 tbsp sugar or pear | Balances the flavors, helping to mellow out the saltiness and enhance the natural sweetness. |
| 1 tbsp fish sauce (or soy sauce for vegan version) | Brings a savory umami flavor to the kimchi; fish sauce is the traditional option. |
Step-by-Step Instructions
- Prepare the Cabbage: First, cut the napa cabbage into quarters and sprinkle salt between the leaves. Let it sit for about 2 hours, turning occasionally, until it wilts and releases moisture.
- Make the Brine: In a large bowl, dissolve 1 cup of salt in 4 cups of water. This will be your brine for enhancing the flavor of the cabbage.
- Prepare the Vegetables: While the cabbage is brining, chop the carrot into thin strips and the daikon radish into matchsticks. Slice the green onions into small pieces. Set aside.
- Blend the Kimchi Paste: In a blender or food processor, combine garlic, ginger, sugar, and fish sauce (or soy sauce). Blend until smooth. This sauce will give your Baek Kimchi its signature flavor.
- Combine Ingredients: Once the cabbage is soft, rinse it under cold water to remove excess salt. Drain well. In a large mixing bowl, combine the cabbage, chopped vegetables, and kimchi paste. Mix well until all ingredients are evenly coated.
- Ferment: Pack the mixture tightly into a clean jar, leaving some space at the top for fermentation gases. Seal the jar and leave it at room temperature for 1-2 days until it starts to ferment, depending on your taste preference.
- Store: After fermentation, move your Baek Kimchi to the fridge. It can now be enjoyed fresh or allowed to ferment further for a more intense flavor!
Pro Tips
- For an extra kick, add a few slices of fresh pepper to the mix.
- If you prefer a vegan version, substitute fish sauce with a high-quality soy sauce or a vegan fish sauce.
- The longer you let Baek Kimchi ferment, the tangier it will become. Check it daily to find your preferred flavor profile.
- Keep the jar tightly sealed to maintain freshness and avoid contamination.
- If you want to explore Baek Kimchi variations, try adding fruits like Asian pears or apples for a unique twist.
Nutritional Information
| Nutrient | Per Serving (1/2 cup) |
|---|---|
| Calories | 50 |
| Protein | 2g |
| Carbohydrates | 10g |
| Saturated Fats | 0g |
| Fiber | 2g |
| Cholesterol | 0mg |
| Sugars | 2g |
| Fat | 0.5g |
FAQs
What is the best way to store Baek Kimchi (White Kimchi)?
Store Baek Kimchi in an airtight container in the refrigerator. It can last for several weeks. As it ferments, the flavor will intensify!
Can Baek Kimchi (White Kimchi) be made vegan or gluten-free?
Yes! Use soy sauce instead of fish sauce to make it vegan. Look for a gluten-free soy sauce to keep it gluten-free.
What are the best side dishes to serve with Baek Kimchi (White Kimchi)?
Baek Kimchi pairs beautifully with grilled meats, rice dishes, or noodles. It’s also perfect for enhancing a simple salad!
How long does it take to prepare Baek Kimchi (White Kimchi)?
The hands-on preparation time is about 30 minutes, but you’ll need to allow for brining and fermentation, totaling around 2-3 days.
Can I freeze Baek Kimchi (White Kimchi) for later?
It’s generally best to avoid freezing kimchi as it can change the texture. However, if you have excess, you can freeze it for cooking later.
How spicy is Baek Kimchi (White Kimchi)?
Baek Kimchi is not spicy at all, making it a great option for everyone. If you like a bit of heat, consider adding some chili flakes!
Can I use other vegetables in Baek Kimchi (White Kimchi)?
Absolutely! You can add any crunchy vegetables you like, such as cucumber or bok choy, for extra texture and flavor.
How long can I keep Baek Kimchi (White Kimchi) in the fridge?
Properly stored, Baek Kimchi can be kept in the refrigerator for up to 1 month. The flavor will continue to develop over time!
Now that you know how to make Baek Kimchi (White Kimchi), it’s time to give it a try in your kitchen! This refreshing and tangy dish is not just delicious; it’s also packed with health benefits from its fermented goodness. Don’t hesitate to experiment with the ingredients and find your perfect balance of flavors.
Tried this Baek Kimchi (White Kimchi) recipe? Let us know your experience in the comments! We’d love to hear how it turned out for you!
