I love how Baek Kimchi brings all the crisp, tangy goodness of classic kimchi without the heat. This refreshing white kimchi is the one I reach for when I want something bright, clean, and family-friendly.

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I’m obsessed with Korean White Kimchi because it gives me all the crunch, tang, and clean fermented flavor I crave without the chile heat. I love how napa cabbage turns crisp and juicy, soaking up that lightly savory, slightly sweet brine until every bite tastes sharp, fresh, and ridiculously snackable.

And the Korean radish? So good.

It adds this cool snap that keeps me going back for one more bite, then another. I enjoy it with rice, grilled meats, noodles, or straight from the container when I’m pretending I’m just “checking” it.

But honestly, I’m eating half of it.

Ingredients

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Napa cabbage is the juicy, crunchy base that keeps every bite super refreshing.
Salt pulls out moisture, so the cabbage gets bendy but still has snap.
Water keeps the brine light and clean, not heavy or muddy.
Korean radish adds crisp sweetness and that classic fresh kimchi crunch.
Carrot brings color, a tiny sweetness, and a little extra bite.
Green onions make it taste bright and savory without taking over.
Asian pear gives gentle sweetness.
Plus, it helps the brine taste rounded.
Garlic adds the cozy punch you expect, even without spicy red pepper.
Ginger keeps things warm, clean, and a little zingy.
Salted shrimp or fish sauce brings depth.
Basically, it’s the savory backbone.
Sugar softens the salty edges and keeps the flavor friendly.
Pine nuts are optional, but they add a buttery little surprise.

Ingredient Quantities

2 medium napa cabbages (about 4 to 5 pounds total)

1 cup coarse sea salt or kosher salt (for salting cabbage)

8 cups water (for brining)

1 medium Korean radish (mu), about 1 pound, julienned

1 medium carrot, julienned

6 to 8 green onions, cut into 2 inch pieces

1 small Asian pear, grated (about 1/2 cup)

6 to 8 garlic cloves, minced (about 2 tablespoons)

1 tablespoon fresh ginger, minced

2 tablespoons salted shrimp (saeujeot) or 2 tablespoons fish sauce

1 tablespoon sugar

2 tablespoons toasted pine nuts (optional)

How to Make this

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1. Trim and halve the 2 medium napa cabbages lengthwise, then cut each half crosswise into 3 or 4 sections so leaves stay attached at the base. Dissolve 1 cup coarse sea salt in 8 cups water and pour over cabbage in a large bowl or basin, making sure leaves are well salted between layers. Let soak 2 to 3 hours, turning occasionally so salt distributes evenly.

2. After salting, rinse each cabbage thoroughly under cold running water 3 times to remove excess salt. Shake off excess water and set cabbages aside to drain.

3. Meanwhile prepare the filling: julienne 1 medium Korean radish and 1 medium carrot, cut 6 to 8 green onions into 2 inch pieces, grate 1 small Asian pear to yield about 1/2 cup, mince 6 to 8 garlic cloves (about 2 tablespoons), and mince 1 tablespoon fresh ginger.

4. In a mixing bowl combine the grated pear, minced garlic, minced ginger, 2 tablespoons salted shrimp or fish sauce, and 1 tablespoon sugar. Stir until sugar dissolves and flavors meld.

5. Add the julienned radish, julienned carrot, and green onion pieces to the pear mixture and toss until evenly coated with the seasoning. If using, fold in 2 tablespoons toasted pine nuts at this stage.

6. Gently pry open each cabbage leaf pocket and spoon the prepared filling generously between the leaves, pressing the filling in so it is evenly distributed through each cabbage section.

7. Pack the filled cabbage pieces snugly into a clean airtight container or wide-mouthed jar, pressing down to remove air pockets. Pour any remaining liquid from the mixing bowl over the packed cabbage to help ferment.

8. Leave the container at cool room temperature for 1 to 2 days to start fermentation. Check daily and press down to keep cabbage submerged in its juices. Taste after 24 hours and again at 48 hours to determine preferred tang.

9. Once it has reached the desired tangy flavor, transfer the kimchi to the refrigerator to slow fermentation. Store chilled and consume within several weeks for best flavor.

Equipment Needed

1. Large nonreactive bowl or basin (for salting and brining cabbage)
2. Colander or large strainer (for rinsing and draining cabbage)
3. Cutting board
4. Chef knife
5. Vegetable peeler or mandoline (for julienning radish and carrot, optional)
6. Box grater or fine grater (for Asian pear and ginger)
7. Mixing bowl and sturdy spoon or spatula (for combining filling)
8. Clean airtight container or wide mouthed jar (for packing and fermenting)

FAQ

How long should I ferment baek kimchi before eating it? Ferment at cool room temperature 1 to 2 days to start tanginess, then move to the refrigerator; flavor continues to develop and mellows over 1 to 2 weeks. Taste after 3 days and refrigerate when it reaches your preferred sourness.

How long will it keep in the refrigerator? Properly sealed, baek kimchi keeps 3 to 4 weeks in the fridge with steady but slow fermentation. Flavor becomes more sour over time; many people enjoy it for up to 2 months if kept cold and submerged in brine.

Can I omit the salted shrimp saeujeot or fish sauce? Yes. For vegetarian or milder flavor, omit entirely or substitute 1 to 2 teaspoons of soy sauce or miso for umami. Using fish sauce or saeujeot gives authentic depth and helps fermentation.

Do I need to rinse the cabbage after salting? Briefly rinse if the cabbage feels overly salty, then drain well and squeeze out excess water. The cabbage should still be slightly seasoned before you stuff it with the filling.

Can I add gochugaru or other chili to make it spicy? Traditional baek kimchi is white and not spicy. You can add a small amount of gochugaru if you prefer heat, but that will change it from classic baek kimchi to a hybrid style.

Where do the pine nuts go and are they necessary? Pine nuts are optional. Add them to the filling before packing the cabbage for a pleasant nutty crunch, or sprinkle on servings. They are not required for fermentation or preservation.

Korean White Kimchi (Baek Kimchi) Recipe Substitutions and Variations

Coarse sea salt or kosher salt for salting cabbage: substitute pickling salt or fine table salt, using about 3/4 to 1 times the listed volume since finer salts pack more densely.
Small Asian pear, grated: substitute a sweet crisp apple like Fuji or Honeycrisp, grated, equal volume; or use a ripe Bosc or Bartlett pear if available.
Salted shrimp (saeujeot) or fish sauce: substitute 1 teaspoon anchovy paste plus 1 teaspoon water, or 1 tablespoon light soy sauce plus a pinch of sugar for umami and saltiness.
Toasted pine nuts (optional): substitute toasted slivered almonds, chopped cashews, or sunflower seeds for similar texture and a mild nutty flavor, same quantity.

Pro Tips

1) Salt and soak with intention. Make sure the brine reaches every layer by fanning leaves open and pouring between them. Turn the cabbages once or twice during the soak so salt distributes evenly, and rinse thoroughly but not until totally bone dry; a little retained moisture helps the filling adhere and jumpstarts fermentation.

2) Keep the filling juicy but not soupy. Grating the pear and pressing the radish and carrot lightly extracts moisture that helps fermenting juices form. If your mixture seems watery, squeeze just a bit from the veggies back into the bowl rather than discarding it.

3) Build flavor in stages. Mix the pear, garlic, ginger and fish sauce or salted shrimp first and let it rest five to 10 minutes so the salt and enzymes start to soften and meld flavors, then add the veggies. Taste and adjust: a little extra fish sauce adds depth, a pinch more sugar brightens the blend.

4) Control fermentation with temperature and submersion. Keep the packed kimchi submerged under its juices so aerobic spoilage does not set in. Leave it at cool room temperature to start, tasting at 24 and 48 hours, then move to the fridge once it reaches your preferred tang. Cooler temps slow fermentation and preserve texture.