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This Man's Cook Baek Kimchi

A traditional white kimchi with a refreshing, slightly spicy broth reminiscent of dongchimi, using whole radish for crispness and chili seeds to enhance the tangy flavor—easily resistant to softening.

Ingredients needed 8 servings

Recipe

Cooking tips

  • Ensure the cabbage is drained thoroughly for 2 hours to prevent bitterness in the finished white kimchi.
  • Soak sliced red chilies in water to remove their red pigment, which helps keep the kimchi broth clear and bright.
  • Let the kimchi sit at room temperature for one day, check the taste, and if it’s sufficiently tangy, transfer to the refrigerator for an additional day of fermentation.

Recommended for

  • Those who want a crisp, refreshing white kimchi throughout winter.
  • Those who wish to enjoy a clean, tangy baek kimchi using garden or baby napa cabbage.

Shop ingredients on Coupang(Ad)

nappa cabbagesea saltkombudried shiitake mushroomsflour slurryradishred chili pepperschili seedspearonionminced garlicgingersquid sauce

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