Korean White Kimchi (Baek Kimchi) – Asian Recipes At Home (2024)

FAQs

How do you eat Baek kimchi? ›

This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is. Here's what to know about kimchi, how to make kimchi, and some of our favorite recipes using it as a deeply flavorful ingredient.

Baek-kimchi (백김치) or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

During this process, it develops lactic acid bacteria, as well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste.

You can pair the white kimchi with various dishes, such as rice, fish, chicken, or noodles. A few generous spoonfuls of the non-spicy white kimchi broth over cooked rice and/or beans is delicious!

Here are some ideas to make the most of your leftover kimchi: Kimchi Fried Rice: Make a flavorful and easy kimchi fried rice by stir-frying your leftover kimchi with cooked rice, vegetables, and protein of your choice (such as tofu, chicken, or shrimp). Add a splash of soy sauce and sesame oil for extra flavor.

White kimchi doesn't keep well as long as red spicy kimchi because it's seasoned lightly and lacks chili peppers that help keep the kimchi from softening. Thus, it's best eaten within a few weeks.

Wildbrine's NEW Mild White Kimchi delivers complex and delicious flavors – with a touch less heat and a full dose of natural probiotics. Enjoy the culinary journey between the tang of fermented Napa cabbage, sweet notes of pear, and Daikon radish, carrot, and bell peppers.

Taste: White kimchi has a mild and refreshing taste, characterized by subtle sweetness of pear. Without the presence of red pepper flakes, it offers a gentle, non-spicy experience.

Without any chile, this kimchi lets the sweet, natural flavors of the cabbage shine, with a briny pickled taste that is salty, refreshing and full of zingy ginger.

How do I know if kimchi has gone bad? ›

If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

If your kimchi smells strongly of yeast or alcohol, this means that the kimchi was fermented in an area that was too warm. Temperature plays a huge part in making sure you get the delicious, buttery kimchi you deserve!

The shelf life of many store-bought kimchi brands is around eight months to a year. But, rely on your common sense. If you see any mold, toss it. If the smell changes from the usual expected sourness and pungency, to the point of being unpleasant, it may be time to get rid of it and buy more or start a new batch.

The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions. Regardless of the cause, our scientists confirmed that the cabbage leaves with “Black Specs” are perfectly safe to eat.

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

Kimchi is so tasty that you can eat it with a bowl of plain steamed rice or congee! You can also stir fry it with Spam and white rice to make Kimchi Fried Rice (Kimchi Bokkeumbap) or use it as a topping for an Asian rice bowl or a sushi bake!

Eat It As Is

You actually don't have to do anything to kimchi to enjoy it. It's great straight out of the jar for a little snack any time.

Yes, canned kimchi can be eaten straight from the can. It is already fully cooked and preserved, so it is safe to consume without further preparation. However, some people prefer to heat it up before eating to enhance the flavors.