White Kimchi

Baek Kimchi


Preparation info

  • Makes

    4 bunches

    • Difficulty


Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

  • About

Called “white kimchi” because it is marinated in a combination of mineral water, hot peppers and aromatics, this kimchi has a clean taste with a mixture of flavors that peek through every bite. This kimchi takes three days to make so remember to plan ahead.


  • 1 medium head Chinese (Napa) cabbage (about 3 lbs/1.5 kg)
  • 4


Cut the cabbage into 4 vertical sections, leaving the core intact.

In a very large bowl, mix the water and salt. Add the cabbage to the salted water. Place a large plate over the cabbage. Set several cans on top of the plate to act as weights. Set aside at room temperature for 1 day.

The next day, combine the filling ingredients in a medium bowl.

In a large bowl, combine