All about Kimchi

Baek-kimchi

Baek-kimchi, or white kimchi, is made without adding red chili powder. Even until the 20th century, whole Baechu-kimchi and Baek-kimchi were not unlike each other: only the former contained red chili powder, and the latter, thin slices of fresh red chili peppers. To enhance the clean taste of Baek-kimchi, salted shrimp should be the only Jeotgal(salted seafood) used if any, and the liquid should be strained several times.

A Mild Taste Loved by Men and Women of All Ages

The original kimchi was a type of Baek-kimchi. As red chili powder was introduced to Korea after the Japanese Invasion in 1592, Koreans began making spicy kimchi. But that did not mean the end of white kimchi. Instead, expensive ingredients such as pear, pine nuts, jujubes, chestnuts, oysters were added and it evolved into a higher quality kimchi.

Baek-kimchi ripens and sours faster than kimchi which contains red chili powder. And because of its mild taste, Baek-kimchi is good for the elderly, young children or patients who should avoid overly spicy foods. It is also good for foreigners who don't want their kimchi too spicy.