White Kimchi

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This authentic white kimchi, or baek-kimchi, offers a mild and refreshing alternative to the traditional spicy red variety. By omitting the hot chilli flakes, the natural sweetness of the Asian pear and the aromatic punch of ginger and garlic take centre stage. This vegan dish is prized for its crisp texture and delicate, fizzy brine, making it a sophisticated addition to any fermented food collection. It provides a bright, cooling contrast to rich main courses while delivering a healthy dose of probiotics.

Crafting this homemade ferment is a simple and rewarding process that relies on a handful of fresh ingredients like Napa cabbage and daikon radish. It is an excellent choice for those who prefer a gentler heat or for anyone looking to explore the foundations of Korean cuisine. Serve it chilled as a savoury side dish, or use the crunchy vegetables to add depth to salads and grain bowls.

Ingredients for White Kimchi

1/2 Asian pear
1 (2" piece) of ginger
4 garlic cloves
2 tablespoons kosher salt
900g Napa cabbage, sliced crosswise into 1" strips
1/2 daikon, peeled, thinly sliced
4 thinly sliced spring onions
Cheesecloth

How to make White Kimchi

Peel and chop 1/2 Asian pear, one 2" piece of ginger, and 4 garlic cloves. Place in a food processor, add 2 tablespoons kosher salt, and process to a fine paste. Transfer to a large bowl and add 900g Napa cabbage, sliced crosswise into 1" strips, 1/2 daikon, peeled, thinly sliced, and 4 thinly sliced spring onions. Massage mixture with your hands until very well combined and cabbage starts releasing its liquid. Continue massaging until there is enough liquid to completely submerge cabbage (press it down into bowl to check).

Transfer cabbage and liquid to a large crock or jar. Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged. Seal crock or cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment (the longer it sits, the more pronounced the flavour will be), then chill.

Kimchi can be made 6 months ahead. Keep chilled.

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