Kimchi Without the Heat
Before chillies arrived in Korea in the 16th century, all kimchi was essentially white kimchi. This milder version has a long history and remains popular today, particularly with those who can't handle spice or want a more subtle flavour.
I make this regularly for friends who find regular kimchi too intense. It's also wonderful as a palate cleanser alongside richer, spicier dishes.
What You'll Need
- 1 medium napa cabbage (about 1kg)
- 3 tablespoons sea salt
- 500ml water
- 1 Asian pear or apple, julienned
- 5cm piece Korean radish, julienned
- 4 cloves garlic, sliced thin
- 2cm ginger, julienned
- 3 spring onions, cut into 3cm pieces
- 2 fresh red chillies, deseeded and sliced (for colour, minimal heat)
- 1 tablespoon pine nuts (optional)
For the brine:
- 1 litre water
- 2 tablespoons sea salt
- 1 tablespoon sugar
The Method
1. Salt the cabbage: Quarter the cabbage lengthwise. Dissolve salt in 500ml water and pour over cabbage in a large bowl. Leave for 3-4 hours, turning occasionally.
2. Make the brine: Dissolve salt and sugar in 1 litre water. Set aside.
3. Rinse and stuff: Rinse cabbage gently and squeeze out excess water. Tuck the pear, radish, garlic, ginger, spring onions, chillies, and pine nuts between the leaves.
4. Pack and cover: Place stuffed cabbage in a container and pour over the brine. The cabbage should be submerged. Weight it down if necessary.
5. Ferment: Leave at room temperature for 1-2 days, then refrigerate. It's ready when pleasantly tangy – usually 3-5 days total.
How to Serve
White kimchi is traditionally served cold, often with some of its brine. The liquid is refreshing and probiotic-rich – don't discard it.
It's excellent alongside:
- Grilled meats (the clean flavour cuts through richness)
- Spicy dishes (as a cooling contrast)
- Delicate fish
- Any meal where you want kimchi without overwhelming other flavours
Variations
- Sweeter: Add more pear or some jujubes (Korean dates)
- Richer: Include a few chestnuts
- Completely mild: Omit the fresh chillies entirely
Storage
White kimchi keeps well refrigerated for 2-3 weeks. The flavour develops and becomes more complex over time, though it stays milder than red kimchi.
