NON-SPICY WHITE KIMCHI

In addition to being referred to as Baek Kimchi, white kimchi is a variety of kimchi that is distinguished by its flavor, which is said to be light and pleasant and by the absence of any components that are thought to be hot.

It is also highly popular among kids and others who say they are nervous about consuming pepper-containing products. Vegans and vegetarians can also enjoy this recipe; they won’t have any trouble following the dietary restrictions.
When you think about kimchi or kimchee (also known as 치), what first comes to mind? Which one is it in the following list? In the event that nothing is found, you might want to consider buying a kimchi produced from napa cabbage that looks to be very spicy.

The very least that can be said about it is the perspective that my kid holds about kimchi in general! To have some fun.

Any red kimchi, which is the most common kind, is, in her opinion, “bad kimchi,” while white kimchi, or Baek Kimchi, is thought to be “good kimchi” as it doesn’t contain any ingredients that are deemed spicy. I have already clarified that “Baek Kimchi” (alternately spelled as 백빀치, 홽쳡菜) is the term used to describe white kimchi. Baek kimchi, on the other hand, is not made with Korean chili flakes, known as gochugaru. Ordinary kimchi, on the other hand, is made with spicy Korean chili flakes. Baek kimchi, a type of traditional kimchi, is a delicious and hot alternative. Alternatively, it is submerged in a fruit- and salt-flavored brine. The meat is then dipped in this brine.

This sauce is what gives white kimchi its distinct flavor, which is why it is regarded as such an essential ingredient. Unlike conventional kimchi, which is typically made with fish sauce and flour, mine was made without these ingredients. I didn’t include these components. I was able to produce kimchi on my own without any of these ingredients. Nevertheless, a sizable portion of people do use these elements. If you do this, you will be able to appreciate the dish’s flavor and its simple nature to an even greater extent than you would have otherwise.

One other noteworthy difference between white kimchi and regular kimchi is that the former is often packed with of strange components. This is the feature that distinguishes white kimchi from regular kimchi. This category of components includes pine nuts, dried jujubes, chestnuts, and a host of other oddities.

If there is any way for you to omit any of the ingredients, I would suggest against it. This is because, in spite of their rarity, they give the kimchi a flavor that is both delicious and delicate. something is the main reason something is important. White kimchi, on the other hand, has a flavor that is stimulating rather than overwhelming. When Korean barbecue is char-grilled, it has an incredible flavor. It is not just a fantastic side dish for any Korean cuisine, but it tastes even better with Korean BBQ. Considering this, this particular combo is the only thing that makes my mouth water while I’m thinking about it. How wonderful, mmmm

There are just four main steps to the assembly procedure, so it’s quite easy. You ought to try it as soon as you can since it is totally safe and won’t hurt your stomach in any way. It is my genuine desire that you will. You may want to consider clicking the link if you would want to try any of my other kimchi recipes, which are conveniently listed below. There are two dishes that are commonly referred to as kimchi: the Radish Kimchi (also known as Kkakdugi) and the Kimchi Salad (also known as Baechu Geotjeori).

INGREDIENTS FOR NON-SPICY WHITE KIMCHI (BAEK KIMCHI)

Pickled Kimchi

1 large napa cabbage (1.6 kg / 3.5 pounds)
1/4 cup coarse sea salt
Pickling brine (Combine these two. Salt should be mostly dissolved prior to use)
- 3/4 cups coarse sea salt
- 4 cups water
- NON-SPICY WHITE KIMCHI

Kimchi fillings

1/2 carrot (100g / 3.5 ounces), julienned
200g / 7 ounces Korean radish or daikon radish, julienned
20g / 0.7 ounces asian chives, chopped in little finger lengths
30g / 1 ounce red bell pepper, julienned
4 fitted dried jujube (10g / 0.4 ounces), thinly sliced
1 Tbsp pine nuts

Kimchi brine

4 cups water
1 Tbsp coarse sea salt
300g / 0.7 pounds Korean pear or bosc pear, peeled and seeded
150g / 5.3 ounces red apple, peeled and seeded
50g / 1.8 ounces onion, peeled
1 Tbsp minced garlic
1 tsp minced ginger

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

HOW TO MAKE WHITE KIMCHI (BAEK KIMCHI)

1. Cut the cabbage into half then quadrants. Sprinkle the salt directly on the white part of the cabbage and pour the pickling brine onto the cabbage. Place a heavy object (e.g. a large salad bowl full of water) onto the cabbage to stop the cabbage floating and to help with the pickling process. Leave it at room temperature until the white part of the cabbage is flexible (for about 1 hour 30 mins). During this time turn the cabbage over a few times to change the position (e.g. every 30 mins). Rinse the cabbage a few times in running water. Rinse off any residue salt. Drain and place on a strainer to drain off the water for 10 to 20 mins.

2. Prepare kimchi fillings during step 1 per instruction above (ingredients section). Also, prepare the kimchi brine. Mix the water and salt in a large bowl. Puree Korean pear, apple, onion, garlic and ginger in a blender. Place the blended ingredients into the strainer / cheese cloth and clip the top so that the food content doesn’t come out. Put it into the bowl (salty water from earlier) and soak the strainer / cheese cloth. Squeeze out all the juice from the strainer / cloth to dissolve into the water.

3. Place the pickled cabbage (from step 1) onto a clean board. Starting from the bottom leaves, fill the cabbage with kimchi fillings, evenly, one layer of cabbage at a time. Once done, place the kimchi into a large container, facing down. (I used a 5L container for this recipe.) Repeat this step with the remaining ingredients.

4. Pour the Kimchi brine (from step 2) into the kimchi container. Place a heavy stone or a plate on top to stop the kimchi floating and submerge the kimchi well in the brine. Close the lid. Leave at room temperature for 12 hrs (in summer) / 24 hrs (in winter) then transfer it to the fridge.

5. You can start serving the kimchi from about day 3. Though it tastes better as it ages (from about day 7) but before it turns too sour. Cut the kimchi as you need before serving. (I normally cut one whole quadrant slice at a time.) Serve the sliced kimchi on a plate and add a few scoops of the kimchi brine on top of the kimchi.

FAQ:

What is non-spicy white kimchi?

The flavor of white kimchi, which is also referred to as “Baek Kimchi” in Korean, is more subdued when compared to the flavor of typical spicy kimchi. This is because white kimchi does not include any components that are considered to be hot. This is because the product does not contain fiery chili peppers, which are the primary ingredient in traditional kimchi. This is the reason why this is the case. The texture of this product is generally described as being crisp, and the flavor of this product is frequently described as being invigorating.

How does non-spicy white kimchi differ from traditional kimchi?

Traditional kimchi is distinguished from white kimchi, which does not include any chili peppers, by the fact that the former does not include any chili peppers, and as a consequence, it does not have any heat. This is the primary distinction between the two types of kimchi. Traditional kimchi is characterized by a spicy flavor, which is one of its defining traits. White kimchi, which does not include any spices, gets its taste from other ingredients like garlic, ginger, and seafood that has been salted. This is because white kimchi does not contain any spices. The taste profile of traditional kimchi, on the other hand, is defined by a flavor profile that is both spicy and pungent. This is in contrast to the flavor profile of traditional kimchi.

What are the key ingredients in non-spicy white kimchi?

A variety of ingredients, including napa cabbage, Korean radishes (mu), garlic, ginger, green onions, salt, sugar, fish sauce, and salted shrimp, are often added to white kimchi, which does not contain any components that are considered to be spicy. As additional potential ingredients, ginger and garlic that have been minced are also possibilities. These components are responsible for the flavor, which is characterized by these characteristics.

How is non-spicy white kimchi made?

To begin the process of manufacturing white kimchi that does not contain any components that are considered to be spicy, napa cabbage or Korean radishes are first sliced thinly or cut into pieces. This is done before beginning the process. After that, they are immersed in a brine solution that is composed of salt and water in order to eliminate any excess moisture that may be present. Following that, the veggies are washed and drained, and then they are combined with a spice paste that is composed of garlic, ginger, green onions, fish sauce, salted shrimp, and, if desired, a sweetness such as sugar or pear. Finally, the vegetables are seasoned with additional salt and pepper. At last, salt is added to the vegetables before they are served. After the veggies have been seasoned, they are then packed snugly into jars or containers and left to ferment at room temperature for a few days. This period of time is known as the fermentation period. It is done in this manner with the purpose of enhancing the flavor of the vegetables themselves.

How long does non-spicy white kimchi last?

When properly preserved in the refrigerator, white kimchi that does not contain any spices can have a shelf life that ranges anywhere from a few weeks to a few months. This is provided that the kimchi is stored in a suitable manner. It will continue to ferment until it reaches its full capacity, at which point the flavor will develop and become more complex over the course of those years. This will proceed until it reaches its full potential. It is of the utmost significance to make certain that the kimchi is kept submerged in its brine in order to prevent it from going bad. This is the only way to ensure good quality.

Can I adjust the level of tanginess in non-spicy white kimchi?

Through the manipulation of the fermentation process, it is possible to alter the degree of sourness that is present in white kimchi that does not contain any elements that may be considered spicy. Certainly, this is something that is attainable. Alternatively, the flavor of the kimchi will be more sour if it is fermented for a longer amount of time than it is already fermented for. By tasting the kimchi at regular intervals throughout the fermenting process, you will be able to determine the level of sourness that you desire in the finished product.

Is non-spicy white kimchi suitable for vegetarians or vegans?

By eliminating the salted shrimp and fish sauce, which are often used for flavoring, you can adapt white kimchi that is not spicy to meet vegetarian or vegan diets or to accommodate other dietary requirements. This can be done in order to accommodate other dietary requirements. Your ability to accommodate a larger variety of dietary choices will be enhanced as a result of this. As an alternative to the umami flavor, it is feasible to use alternatives such as soy sauce or tamari in place of the original component.

Can I use non-spicy white kimchi in recipes?

It is true that white kimchi that does not contain any components that are defined as being hot can be utilized in a broad variety of culinary preparations, including stir-fries, soups, stews, and even as a topping for rice bowls or salads. This is because white kimchi does not contain any components that are deemed to be spicy. As a result of the fact that it possesses a flavor that is not overpowering and a texture that is crisp, it may be utilized to complement a broad variety of various recipes.

Can I make non-spicy white kimchi with different vegetables?

It is possible to manufacture white kimchi that does not contain any spicy components by using a variety of vegetables, such as cucumbers, carrots, or turnips, in addition to Korean radishes or napa cabbage. The answer to this inquiry is that it is correct. The production of white kimchi varieties that are fully distinct from one another can be accomplished through the use of a broad variety of vegetables in the experimentation process.

Are there any health benefits to eating non-spicy white kimchi?

Unlike spicy kimchi, white kimchi is loaded with probiotics, vitamins, and antioxidants, all of which have the ability to improve digestion, strengthen the immune system, and enhance the overall health of the stomach. White kimchi does not contain any spicy ingredients. This is also the case with kimchi that is traditionally prepared. Because it is a food that is abundant in nutrients, it is a perfect addition to meals because it contains a low number of calories and fat. Additionally, it is a food that is excellent for adding to meals.