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Vegetables from Korea
Baek kimchi is napa cabbage kimchi made without red pepper powder. The salted cabbage is seasoned with a mild, watery mix of pear, garlic, ginger and radish and covered with liquid, so it sours into a pale, clean-tasting kimchi with a drinkable broth. Made in 4 steps over 26 days – 2.1 months. The longest step, ferment sealed in the cool, takes 12–50 days (소명환 and 김영배 (So and Kim) 1997) and runs at 15 °C (소명환 and 김영배 (So and Kim) 1997). Salt is 0.5–3 % (강근옥 1997). Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides, with Lactobacillus bavaricus, at best ripeness and Lactobacillus plantarum and Lactobacillus brevis, once it is over-ripe do most of the fermenting.
| Main step | 12–50 daysMeasured[so1997] | Ferment sealed in the cool |
|---|---|---|
| Temperature | 15 °CMeasured[so1997] | Ferment sealed in the cool |
| Salt | 0.5–3 %Measured[kang1997] | Salt the cabbage |
| Acidity | pH 6.2 → 3.51Measured[so1997] | Ferment sealed in the cool |
| 60.40 g | Kimchi cabbage[kang2025] |
| 22.70 g | Purified water[kang2025] |
| 4.80 g | Ground pear[kang2025] |
| 1.50 g | Salt[kang2025] |
| 1.20 g each | Paprika, ground radish, ground onion, sliced carrot and ground garlic · Sweet paprika, not red pepper powder[kang2025] |
| 1.00 g each | Fermented shrimp and anchovy juice[kang2025] |
| 0.80 g each | Ground ginger and glutinous rice paste[kang2025] |
| 0.50 g | Sugar[kang2025] |
| Starter | spontaneous |
Total time across the recorded steps: 26 days – 2.1 months
What changes: Salt draws water out of the cabbage and softens the leaves
Output: salted cabbage.
Microbes at work in this step
less salt let it sour faster at every temperature tried
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Baek kimchi leaves out red pepper powder and adds more liquid than baechu kimchi, so the cabbage sits in a broth like a water kimchi. Pear and other mild seasonings replace the chilli paste.
A survey of Korean kimchi found lower biogenic amine levels in baek kimchi than in baechu kimchi. Levilactobacillus brevis was the main tyramine maker among the bacteria isolated.
Every number is labelled with how it is known. How this atlas is made
A 1988 review of 896 Korean kimchi publications from 1976 to 1987 listed baek kimchi with whole-cabbage and bossam kimchi among the cabbage-based kinds.
