Back Kimchi (White Kimchi)

    2 hours 24 mins

    This kimchi is not spicy - children love it!

    Ann Lee

    Washington, United States
    1 person made this

    Serves: 10 

    • Base Ingredients
    • 1 medium Napa cabbage
    • 3 tablespoons salt
    • 2 cups (500ml) water, or as needed
    • Stuffing Ingredients
    • 1 cup thinly shredded/julienned Korean/white radish
    • 3 pinches dried shredded red pepper (Korean red pepper threads)
    • 4 cloves garlic, thinly sliced or minced
    • 2 slices ginger
    • 2 green onions, sliced diagonally into thin strips
    • 1 teaspoon (5ml) vinegar
    • 1 teaspoon caster sugar
    • 1 teaspoon salt
    • 1 cup (250ml) water

    Prep:30min  ›  Extra time:1hr54min  ›  Ready in:2hr24min 

    1. Cut Napa cabbage cut into quarters lengthwise. Rinse the cabbage with cold water, and liberally sprinkle salt between the leaves (leaves are still connected to core). Place quarters in a large bowl, and add enough water to just cover. Set aside for 4 to 5 hours, or until leaves are soft.
    2. Wash the salted cabbage 3 to 4 times in cold water, and drain in a colander for about 20 minutes.
    3. In a mixing bowl, make the stuffing by combining the shredded Korean/ white radish, shredded red pepper, garlic, ginger, green onions, vinegar, sugar, salt, and 1 cup (250ml) water.
    4. Sprinkle the stuffing between all the cabbage leaves in one quarter except for the large outside leaf. Reserve the liquid. Peel the large outside leaf back, without removing it from the core, and fold the remaining leaves in half. Wrap the outside leaf around the other leaves, and pack into a ½ gallon (2 litre) jar. Repeat with remaining quarters. Set aside at room temperature for 1 day.
    5. To serve: slice wrap into 1 ½ inch slices.

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    Reviews in English (3)


    I am not a fan of spicy food, so this was perfect for me. It is also very refreshing  -  12 Jan 2010


    Fun and easy, will make again. I had to substitute for a few things I don't keep on hand. I used pickling salt, prepared horseradish sauce and sweet chilli sauce (1/4 cup each), and omitted the added sugar, salt, vinegar, radish and red peppers. I minced crystallized ginger, fresh scallions and fresh garlic. The instruction to wrap the outer leaf around the cabbage section did not make any sense to me, the leaf being much too small. I sprinkled the mixture liberally between the leaves, fanning them like playing cards, rolled each section and stuffed them in pint jars, 2 per jar. Then I turned the jars over twice per day to move the liquid around. Has just enough sweet heat for me! For the salt soak, to hold the cabbage down in the brine, a ceramic plate works, with a heavy mug or bottle on top. You will see it sink into the liquid as the cabbage wilts.  -  02 Feb 2018  (Review from Allrecipes US | Canada)


    Made as written except that I used red pepper flakes instead of the threads. I would have loved to have used the threads but neither of the Asian market I went to carried them. I loved this recipe! I did think it needed more vinegar and ended up adding some but I like mine tart. Great recipe! Thanks for sharing!  -  13 Mar 2017  (Review from Allrecipes US | Canada)