How to make Baek Kimchi

Why cooks start here

Baek Kimchi is cooked the way mild jars cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Baek Kimchi is a gentle counterpart to its fiery red cousins, offering a milder taste without the usual chili kick. Traditionally, this dish finds its place on the table during family gatherings where its subtle flavor allows for more versatility in pairing with other dishes. It's often prepared during the cooler months, capturing the crispness of the season in its fresh ingredients, and is a staple in Korean households looking for a softer kimchi option. The taste of Baek Kimchi is a delicate balance of sweet and savory, defined by the crisp texture of napa cabbage and the subtle sweetness of Asian pear. The Korean radish adds a refreshing crunch, while fine sea salt and garlic infuse the dish with a gentle depth of flavor. This kimchi is best enjoyed alongside grilled meats or as a palate-cleansing bite between richer dishes, offering a soothing contrast on the table.