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Korean-style serving of White kimchi

백김치 · White kimchi

White kimchi

백김치

What exactly is it?

Pale cabbage kimchi uses little or no red chili powder, with radish, pear and brine. Crisp leaves and fermented liquid lead the flavor. It is generally milder than red kimchi, though garlic or chili can still add pungency.

Main ingredients

Napa cabbage, radish, pear, garlic, ginger, brine, optional seafood seasoning or chili

Ordering and serving

It is useful to compare if red kimchi feels too hot, but pale color does not guarantee vegetarian ingredients. Ask about fermented seafood or stock when relevant.

Origins and changes

It is the pale branch of filled cabbage kimchi, served with its liquid in a role similar to dongchimi. It is also associated with northern regional kimchi preparations.

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Dish to compare

White kimchi

백김치

Main ingredients
Napa cabbage, radish, pear, garlic, ginger, brine, optional seafood seasoning or chili
Flavor and character
Pale cabbage kimchi uses little or no red chili powder, with radish, pear and brine. Crisp leaves and fermented liquid lead the flavor. It is generally milder than red kimchi, though garlic or chili can still add pungency.
How to eat it
It is useful to compare if red kimchi feels too hot, but pale color does not guarantee vegetarian ingredients. Ask about fermented seafood or stock when relevant.
Read about this dish →

Water kimchi

동치미

Main ingredients
Radish, brine, scallion, garlic, ginger, optional pear
Flavor and character
Radish ferments in a clear brine with aromatics. Sweet radish and refreshing acidity lead the flavor, sometimes with a slight fermented fizz. Both the radish and its liquid are served.
How to eat it
Sip small amounts of the chilled liquid with the meal. It is a salted fermented accompaniment, not a drink to consume in large quantities.
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