**Introduction**
When we think of Korean kimchi, the fiery red, spicy napa cabbage variety instantly comes to mind. However, there is a milder, crisp, and refreshing counterpart called Baek Kimchi, or white kimchi. Unlike its spicy sibling, Baek Kimchi is made without chili powder, making it gentle on the palate and perfect for those who prefer less heat. Not only is Baek Kimchi a versatile side dish, but it also serves as an excellent method of preserving vegetables while enhancing their flavor—a true “ingredient storage” marvel in Korean cuisine. Today, I will introduce you to Baek Kimchi and share a detailed recipe that’s perfect for making a single serving at home.
**Main Content**
*Why Baek Kimchi?*
Baek Kimchi utilizes the fermentation process to store and keep napa cabbage fresh for weeks or even months. It helps you enjoy nutritious vegetables long after harvest by lightly fermenting them in a seasoned brine. This kimchi tastes mild, slightly tangy, and crunchy, ideal as a palate cleanser alongside rich Korean dishes or simply to eat on its own.
**Ingredients (for 1 serving):**
– Napa cabbage (medium-sized leaf): 150g
– Korean radish (mu), julienned: 50g
– Carrot, julienned: 30g
– Green onion, chopped: 10g
– Garlic, finely minced: 2g (about half a clove)
– Ginger, finely minced: 1g (about a small slice)
– Korean pear, thinly sliced: 20g
– Salt (preferably coarse sea salt): 5g
– Sugar: 2g
– Water: 200 ml
– Pine nuts: 5g (optional, for garnish)
– Chestnuts, peeled and halved: 10g (optional)
– Jujubes (dried red dates), sliced thinly: 5g (optional)
– Korean kelp (dashima), small strip for flavor: 1g
**Step-by-Step Recipe:**
1. **Prepare the Cabbage:**
Rinse the napa cabbage leaves thoroughly. Sprinkle salt evenly between each leaf, especially near the base. Soak the salted cabbage in cold water for about 2 hours, turning occasionally to ensure even salting. This process helps draw out moisture and starts to soften the cabbage.
2. **Rinse and Drain:**
After 2 hours, rinse the cabbage thoroughly to remove excess salt, and drain well. Pat dry gently with a kitchen towel to remove remaining water.
3. **Prepare the Brine:**
In a pot, bring 200ml of water to a gentle boil with the kelp strip. Once boiled, remove the kelp and let the water cool completely. Add sugar, garlic, ginger, and minced pear to the cooled water and stir well. This aromatic brine will infuse the kimchi with a subtle sweetness and savory depth.
4. **Add Vegetables:**
Mix the radish, carrot, and green onion in a bowl. These crunchy vegetables add texture and flavor dimension to the mild kimchi.
5. **Assemble Baek Kimchi:**
Take each cabbage leaf and spread a thin layer of the mixed radish, carrot, and green onion on it. Then roll or fold the leaf neatly to contain the filling. Repeat for all leaves. Put the stuffed cabbage roll in a clean container.
6. **Pour Brine and Add Garnishes:**
Pour the prepared brine gently over the cabbage so that it is fully submerged. Add chestnuts, pine nuts, and jujubes on top for traditional garnishes that add visual appeal and gentle sweetness.
7. **Fermentation:**
Cover the container loosely and leave it at room temperature for about 1–2 days to ferment slightly. After that, refrigerate and allow the flavors to mature. Baek Kimchi tastes best after 4–5 days when it is mildly tart and crunchy.
**Serving suggestion:**
Serve Baek Kimchi chilled as a side dish with rice and grilled meats or as a refreshing palate cleanser with Korean stews. Its gentle flavor pairs well with a variety of dishes and is appreciated by those sensitive to spicy foods.
**Conclusion**
Baek Kimchi embodies the Korean tradition of preserving seasonal ingredients through fermentation without overwhelming spice. It’s a healthy, delicious way to keep your vegetables fresh longer while adding unique textures and flavors to your meals. By mastering this gentle kimchi, you embrace a piece of Korean culture and gain a versatile side dish perfect for any dining table. Give this recipe a try, and experience the crisp, clean taste of Baek Kimchi for yourself!
