White Kimchi
White Kimchi is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Peel and chop 1/2 Asian pear, one 2" piece of ginger, and 4 garlic cloves.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel and chop 1/2 Asian pear, one 2" piece of ginger, and 4 garlic cloves.
Place in a food processor, add 2 tablespoons kosher salt, and process to a fine paste.
Transfer to a large bowl and add 2 pounds Napa cabbage, sliced crosswise into 1" strips, 1/2 daikon, peeled, thinly sliced, and 4 thinly sliced scallions.
Massage mixture with your hands until very well combined and cabbage starts releasing its liquid.
Continue massaging until there is enough liquid to completely submerge cabbage (press it down into bowl to check).
Transfer cabbage and liquid to a large crock or jar.
Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged.
Seal crock or cover with cheesecloth and secure with a rubber band.
Let sit at room temperature 5–7 days to ferment (the longer it sits, the more pronounced the flavor will be), then chill.
Kimchi can be made 6 months ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.