Clean Baek Kimchi (White Kimchi) with Summer Cabbage
A refreshing summer water kimchi made by fermenting salted baby napa cabbage and radish in a seasoned garlic-ginger broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a clean, simple baek kimchi made with summer baby napa cabbage and Korean radish, requiring no complicated ingredients. A clear broth blended with garlic and ginger, lightly sweetened with saccharin sweetener (new sugar), makes it wonderfully refreshing. Swap the chilies for bell peppers to make it kid-friendly.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 14 days
Ingredients
Ingredients
- Baby napa cabbage2 heads, 500 g
- Korean radish (mu)1, 1 kg
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper2
- Coarse sea salt2/3 cup (or more, for salting)
Seasoning
- Bottled water15 cups
- Peeled garlic10 cloves
- Ginger1 knob
- Salt3 tbsp
- Saccharin sweetener (new sugar) (or saccharin)1/3 tsp
- For children, you can use bell pepper or carrot instead of Cheongyang chili pepper or red chili pepper.
- Salt the radish in coarse sea salt for at least 1 hour.
- Sprinkle coarse sea salt over the cabbage and let it salt for about 1 hour 30 minutes to 2 hours.
Steps
Prepare the ingredients
Prepare 2 heads of baby napa cabbage and one Korean radish.
Prepare 2 Cheongyang chili peppers or green chili peppers, and 2 red chili peppers. (The chilies add a hint of spice to the broth and the red chilies add color, so you can substitute carrots or bell pepper instead.)
Also prepare peeled garlic and ginger for the seasoning.
Cut the ingredients
Cut the cabbage into 4 lengthwise.
Cut the radish into 3 sections, then cut into finger-sized sticks or slightly thicker.
Salt the vegetables
Add 4 tbsp coarse sea salt to the radish, mix well, and let it salt for at least 1 hour, tossing occasionally.
It will release plenty of liquid and soften until it bends easily.
Wash the cabbage thoroughly in water, then scatter 1/2 cup coarse sea salt evenly over the thick stem parts.
Because the weather is warm, it salts much faster than in winter.
Turn the cabbage over for about 1 hour 30 minutes to 2 hours, letting it salt until the stems bend smoothly without snapping.
Pour the liquid released from the salted radish over the cabbage; you do not need to rinse the radish, just pour off the liquid.
Rinse the salted cabbage just once and drain in a colander.
Make the baek kimchi broth
Pour about 5 cups bottled water over the peeled garlic and ginger, then blend until smooth.
In a container, pour 10 cups bottled water and the blended garlic and ginger.
Add 3 tbsp salt and 1/3 tsp saccharin sweetener (new sugar) to season the broth.
You can use sugar instead of new sugar, but if you add too much sugar in warm summer temperatures, the broth can turn thick and slimy.
Stir well so the salt dissolves completely; adjust with more salt if it tastes bland, making sure the broth does not get too salty.
Add the salted cabbage, radish, and chilies, cover with the lid, and let it ferment at room temperature for overnight or two days.
When you open the lid the next day, tiny bubbles will form around the edges and it will smell pleasantly sour.
Taste the broth, and once it has reached the flavor you like, move it to the refrigerator.
Complete
Here is the refreshing, clean baek kimchi after fermenting and chilling in the refrigerator for two days.
Baek kimchi is truly simple and easy to make.
Ppunwife's tips
- You can use sugar instead of new sugar, but if you add too much sugar in warm summer temperatures, the broth can turn thick and slimy.
- Because summer cabbage does not keep as long and softens easily, plan to consume it within about 2 weeks.
FAQ
What ingredients can I use instead of spicy chili peppers?
To make it for young children or less spicy, you can use carrots or bell pepper instead of chilies to add color and flavor.
Why use new sugar instead of regular sugar for sweetness?
In warm summer weather, adding a lot of regular sugar can make the broth thick and slimy, so using new sugar keeps it clean and crisp.
How long can I store and eat the finished baek kimchi?
Summer cabbage tends to soften quickly and has a shorter shelf life, so it is best to finish it within about 2 weeks.
How do I know when it is properly fermented?
After leaving it at room temperature for one or two days, bubbles will form around the edges of the container, a pleasant sour aroma will develop, and the broth will taste nicely seasoned. At that point, transfer it to the refrigerator.
