Baek-kimchi

Baek-kimchi

Baek-kimchi (also known as white kimchi) is a variety of kimchi, a traditional Korean fermented dish. Unlike the more common red kimchi, baek-kimchi is not spicy and has a mild, refreshing taste. It is made from napa cabbage, radish, green onions, garlic, ginger, and salt, but does not include red pepper flakes, which gives red kimchi its distinctive color and spiciness.

History

The history of baek-kimchi dates back to the Goryeo period (918–1392), when chili peppers were not yet introduced to Korea. The original form of kimchi was in fact white, and it was not until the Joseon period (1392–1897) that red pepper flakes began to be used in kimchi preparation.

Preparation

The preparation of baek-kimchi involves salting the cabbage and radish to draw out their water content, then rinsing and draining them. The vegetables are then mixed with a paste made from garlic, ginger, and green onions. The mixture is left to ferment at room temperature for a few days, during which time the flavors develop and the vegetables become tender.

Cultural significance

Baek-kimchi is often served during the winter months and is a staple dish during Seollal, the Korean New Year. It is also commonly served at weddings and ancestral rites due to its mild flavor and the belief that it aids digestion.

Health benefits

Like other types of kimchi, baek-kimchi is rich in probiotics due to the fermentation process. It is also high in vitamin C and fiber, and is believed to aid in digestion and boost the immune system.

See also

• Kimchi
• Korean cuisine
• Fermentation in food production

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