White kimchi, or baek kimchi(백김치), is a type of water kimchi made with napa cabbage, popular in the Pyongan(평안) region of the northern Korean Peninsula. Unlike most varieties in the southern regions of Korea, white kimchi does not use chili paste.

Baek kimchi is usually flavored with asian chives(부추), onion, and asian pear(배), though it can also include radish(무), chestnut(밤), jujube(대추), or other incredients. Sometimes it is garnished with finely chopped chili.

Because of its mild flavor, white kimchi is considered suitable for children and for the elderl. It makes a great appetizer or side dish.

The inner leaves of a cabbage are usually best for kimchi; the outermost leaves can be removed and used fresh.

The juice of baek kimchi makes a good base broth for cold noodles. Sometimes radish, pear, and onion are grated and placed in a pouch to dissolve into the broth, which mixes in the flavor and makes the broth slightly opaque.

Recipe

Intredients

• 1 napa cabbage(배추), halved or quartered
• ½ cup sea salt
• 4 scallion
• 8 asian chive(부추)
• 1 tbsp piece ginseng or ginger (optional)
• 1 cup white radish(무) (optional)
• ½ asian pear(배), sliced
• water (amount varies)
• 1 red chili(홍고추) or green chili(풋고추), seeded and finely sliced (optional) [substitute ½ bell pepper]

Method

• add salt between each cabbage leaf layer
• add water to cover
• soak until leaves are flexible, rotating any exposed areas, about 4 hours?
• rinse well 3 times to remove salt
• drain
• grate radish, pear and place in spice bag (optional)
• layer scallion and chive, ginger, radish and pear, cabbage
• add water to cover
• let ferment until bubbles appear around edges, about 3 days
• store in refrigerator until ready to serve (optional)
• garnish with chili (optional)
• serve