Refreshing White Kimchi

Growing up, I was always fascinated by the colorful world of kimchi, and Refreshing White Kimchi quickly became one of my favorites. Refreshing White Kimchi is a non-spicy variation of traditional kimchi, known as baek-kimchi in Korea. Unlike the fiery red kimchi most people know, this one has a mild, crisp flavor with a hint of sweetness from Korean pear and jujubes. Refreshing White Kimchi has always been a special treat in our family, especially for those who prefer a gentler taste.

A Perfect Balance of Flavors

When I prepare Refreshing White Kimchi, I love how the fresh Napa cabbage and daikon radish come together with the sweet and savory blend of ginger, garlic, and onion. The unique addition of chestnuts and pine nuts adds a delightful crunch, making each bite both refreshing and satisfying. The beauty of this kimchi lies in its subtle flavors, which bring out the natural sweetness of the vegetables and fruits without overpowering them. I often enjoy it as a light snack or a refreshing side dish with rice.

Fermentation Magic

Fermenting Refreshing White Kimchi is like a little science experiment in my kitchen. Watching it transform over a couple of days as the flavors meld and develop is truly magical. As it ferments, the cabbage softens, and the brine becomes tangy and flavorful. I usually leave it at room temperature for a day or two before transferring it to the fridge. The result is a wonderfully crisp kimchi that stays fresh for weeks. It’s always exciting to see how each batch turns out, as subtle changes in the ingredients can affect the flavor.

One of the best things about Refreshing White Kimchi is its versatility. It’s delicious on its own but also pairs beautifully with various dishes. I love serving it alongside grilled meats, mixing it into salads, or even enjoying it with noodle soups. It’s a hit at family gatherings, too, as it adds a unique twist to the usual kimchi lineup. For those new to kimchi or seeking a milder version, this refreshing white kimchi is a perfect introduction to the world of fermented foods.

Chef’s Notes- Refreshing White Kimchi

• Fermentation Success: Ensure the cabbage and vegetables are fully submerged in the brine during fermentation to prevent exposure to air, which can lead to spoilage. Press the cabbage down with a clean utensil daily to keep it submerged.
• Adjusting Salinity: If you prefer a less salty kimchi, you can rinse the cabbage an extra time after salting, but make sure it’s well-drained to avoid diluting the brine too much.
• Timing for Optimal Flavor: Fermentation times vary based on temperature. In warmer climates, the kimchi may be ready in just a day or two, while cooler climates might require up to three days. Taste-testing after 1½ days will help you find your preferred level of tanginess.
• Enhancing Sweetness: If you enjoy a bit more sweetness, consider adding a small amount of Korean pear juice or a few thin slices of apple to the brine. This will give your kimchi a subtle fruity note.
• Storage and Serving: Once fermented to your liking, refrigerate the kimchi to halt further fermentation. It keeps well for up to a month and actually tastes better as it sits and matures in flavor.

Refreshing White Kimchi

Recipe by Kimmy

Course: Main Course, Side DishCuisine: KoreanDifficulty: Medium

Servings

4

Prep time

30

minutes

Cooking time

10

minutes

Calories

150

kcal

Resting Time

3

hours 

Total time

3

hours 

40

minutes

Dive into the crisp and delightful world of Refreshing White Kimchi! Perfect for those seeking a non-spicy Korean delicacy, this vibrant dish bursts with fresh flavors from chestnuts, jujubes, and a medley of vegetables. Ideal for special occasions or a unique addition to your meal, it’s a visually stunning and incredibly refreshing option that impresses without the heat. Whether you’re new to kimchi or a seasoned enthusiast looking for a milder twist, this recipe promises a delightful fermentation experience. Get ready to wow your guests and elevate your culinary repertoire with this beautiful and tasty white kimchi!

Ingredients

• Vegetables

• 1 large Napa cabbage approximately 3 pounds

• 0.5 pound daikon radish julienned

• 0.75 cup Asian chives cut into 1-inch pieces

• 0.25 cup carrots julienned

• Fruits Nuts

• 1 medium Korean pear peeled and cored, sliced

• 3 jujubes seeded and julienned

• 2 fresh chestnuts peeled and sliced

• 2 tablespoons pine nuts

• Seasonings

• 0.5 cup onion finely chopped

• 4 garlic cloves minced

• 1 teaspoon fresh ginger grated

• 2 tablespoons kosher salt

• 1 teaspoon kosher salt

• Liquids

• 4 cups water

• Alternative Ingredients:

• Napa Cabbage: Substitute with green cabbage for a similar texture.

• Daikon Radish: Use white radish or regular radish if unavailable.

• Asian Chives: Substitute with green onions or leeks.

• Korean Pear: Use Asian pears or crisp apples as an alternative.

• Jujubes: Replace with dried apricots or raisins.

• Chestnuts: Use cooked and sliced almonds or walnuts.

• Pine Nuts: Substitute with sunflower seeds or slivered almonds.

• Kosher Salt: Use sea salt or pickling salt as replacements.

Directions

• Preparing the Cabbage – Begin by slicing the Napa cabbage lengthwise into two halves. Carefully make a slit about 2 inches above the core to loosen the leaves without detaching them. Rinse each half thoroughly under cold running water or briefly soak them to ensure all leaves are moist. Place the cabbage halves in a spacious basin and evenly distribute ⅓ cup of kosher salt between the layers. Allow the cabbage to sit and soften for 1½ to 2 hours, turning each half every 20 minutes to ensure even salting.
• Rinsing and Dividing – After salting, rinse the cabbage under cold water multiple times to eliminate excess salt and any debris. Split each half into quarters under running water and remove the remaining core. Drain the cabbage quarters and set them aside for later use.
• Preparing the Vegetable Mix – In a large mixing bowl, combine the julienned daikon radish, carrots, jujubes, Asian chives, sliced chestnuts, and red bell pepper. Mix well to ensure an even distribution of all vegetables. Set the mixture aside to allow the flavors to meld. In a food processor, blend the peeled and cored Korean pear, minced garlic, chopped onion, and grated ginger until you achieve a smooth, creamy consistency. This mixture will serve as the flavorful base for your kimchi.
• Creating the Brine – In a separate bowl, dissolve 2 tablespoons plus 2 teaspoons of kosher salt in 4 cups of water using a wooden spoon. Place the blended seasoning paste into a cotton pouch or wrap it tightly in cheesecloth, then submerge it into the brine. Press down with a spoon to ensure the flavors are well-infused into the liquid. Allow it to sit briefly, then remove the pouch from the brine.
• Fermenting the Kimchi – Take each quarter of the salted cabbage and generously spread the prepared vegetable mixture between each leaf. Carefully fold the stuffed cabbage quarters and place them into a clean container, glass jar, or traditional Korean earthenware pot. Pour the seasoned brine over the assembled kimchi, ensuring that all the cabbage is submerged. Cover the container and leave it at room temperature to ferment for 1½ to 3 days, depending on the ambient temperature. Warmer rooms will speed up fermentation. Taste the kimchi periodically; once the brine develops a sour flavor, it’s ready. Transfer the kimchi to the refrigerator to halt further fermentation. It will remain fresh and flavorful for about a month. Serve chilled for optimal taste.

Equipment

• Chef’s Knife
• Cutting Board
• food processor
• large basin
• glass jar
• mixing bowls
• measuring cups and spoons
• cotton pouch
• wooden spoon
• cheesecloth

Nutrition Facts

• Calories: 150kcal
• Carbohydrates: 20g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 3g
• Sugar: 10g
• Vitamin A: 15IU
• Vitamin C: 30mg
• Calcium: 50mg
• Iron: 2mg

FAQs- Refreshing White Kimchi

How do I know if my kimchi is fermenting properly?

You’ll notice small bubbles forming in the brine, and the kimchi will develop a mild sour aroma. If it smells unpleasant or has visible mold, discard it.

Can I make this without Korean pear?

Yes, you can substitute Korean pear with other sweet fruits like a crisp apple, or even add a small amount of apple juice for a touch of sweetness.

Is it okay to leave the kimchi out at room temperature for longer than 3 days?

It’s best to transfer the kimchi to the refrigerator after 3 days to avoid over-fermentation, especially in warm weather. Taste it to ensure it’s at your desired sourness level before refrigerating.

Why is my kimchi too salty?

Salting the cabbage helps release moisture and improve texture, but if it’s too salty for your preference, try rinsing the cabbage an extra time before assembling the kimchi.

Can I add other vegetables to the kimchi?

Absolutely! White kimchi is versatile. You can add vegetables like cucumber, thinly sliced turnip, or bell pepper for additional crunch and color. Just ensure they’re cut into thin strips for even fermentation.