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 does not contain red chili peppers, resulting in a milder flavor and a white or clear color, hence the name "white kimchi".

History

Baek kimchi is believed to have originated during the Joseon Dynasty, before the introduction of chili peppers to Korea. The first written record of baek kimchi can be found in the Joseon era text Dongui Bogam, a medical book written by Heo Jun, a royal physician during the Joseon Dynasty.

Preparation

The main ingredient of baek kimchi is napa cabbage, which is salted and then rinsed. Other ingredients include radish, spring onions, pear, garlic, ginger, and salted shrimp. The ingredients are mixed together and then fermented in a cool, dark place for a few days to a few weeks. The fermentation process produces lactic acid bacteria, which gives the dish its characteristic tangy flavor.

Culinary use

Baek kimchi is often served as a side dish, or banchan, in Korean cuisine. It can also be used as an ingredient in other dishes, such as kimchi jjigae (kimchi stew) and kimchi fried rice. Due to its milder flavor, baek kimchi is often preferred by those who find red kimchi too spicy.

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 low in calories, making it a healthy addition to the diet.

See also

• Kimchi
• Korean cuisine
• Fermentation in food