How To Make White Kimchi with Esther Choi | At Home With Us

White kimchi (or baek kimchi) is the non-spicy, lesser-known sibling of Korea’s most famous food product. If you’re into the funk and the fermentation of red kimchi, but not the heat, try this refreshing variety, which features Esther Choi’s secret ingredient: lemon/lime seltzer. GET THE RECIPE ►► f52.co/3eH0j0n
For more of Esther Choi’s cooking, follow her on Instagram @choibites
PREP TIME: 12 hours 30 minutes
COOK TIME: 20 minutes
MAKES: 1 large jar kimchi
INGREDIENTS
2 heads Napa cabbage, quartered lengthwise
1 cup rock salt or very coarse salt
1/2 cup rice flour (non-glutinous)
1/2 cup cane sugar
1 cup fish sauce (if vegetarian, use vegetarian oyster sauce instead)
1 head garlic, peeled
1 large piece (½ cup) fresh ginger, peeled
1 large Asian pear, peeled, cored, and halved
1 large yellow onion, peeled and halved
1 cans lemon or lime seltzer
1/2 cup salted baby shrimp (saeujeot)
1 bunch scallions, cut into 2-inch pieces
1 cup shredded carrot
1 cup julienned red, yellow, or orange bell peppers
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[@ChristineSpringerElaine]

I made this twice and it was delicious. I had some jars I left in the fridge (ahem) for about a year, and I'm dehydrating it to make kimchi powder. I strained the liquid and am fermenting a regular head of cabbage in it. So good! :)

[@thomastrevisan6181]

When grandma drops knowledge - you take note. Bravo. I always buy white kimchi but maybe it’s time to try it at home

[@orderofst.francisofassisi115]

I have always loved white kimchi! I have not had any for about 20 years, and now I must make it! Thank you and I would love to see more recipes with it.

[@bhatsayali11]

The seltzer twist is delicious 🤤 I am sold, your grandma tip is the best! I also love how you taste everything.. a sure sign of a master chef

[@Utubingdlt]

Thank you - I will def. be making this. We are lucky to have a wonderful Korean vendor at our farmer's market and they sell white kimchi....I had to have MORE so thankful for the recipe.

[@Kariwable]

This looks amazing

[@christines1924]

Great instructions, Ms Choi!! Thank you thank you! Taking the "fear" out of messing up a batch. I cannot wait to try this. There should be some Napa at the market this weekend. 😊

[@sannetheresasrensen1030]

I would love to see you make something with the kimchi 🍜

[@ispearedbritney]

Amazing. I'm definitely making this, thank you Esther! And yes, please make some dishes with the white kimchi!

[@food52]

Thanks so much for sharing (and watching), Sven!

[@jmchau]

Esther! yes, make things with the white kimchi

[@omgitsjulian]

Ester Choi is the truth! Good call getting her on this channel!

[@johndcoffee632]

White Kimchi... for people who don't like spice.... Aaaaah WHITE Kimchi, i get it.

[@haleyelizabeth8378]

I put capsaicin extract in mine, we aren't all lame 😂

[@theblobfish9614]

Its racial, not a color description😂

[@thomastrevisan6181]

Lmao white ppl and their bland food is def a stereotype that is legit. I’m white and i like both red and white kimchi bc both are bomb as hell but i can prob count on one hand how many white folks i know that like kimchi. Maybe if they knew about this white kind they’d be into it haha😅

[@bananabread936]

Thank you I cant eat spice. Gastric illness

[@jamesm408]

AWESOME Going to try this soon

[@cantarinapodfics6854]

Definitely into seeing those recipes

[@peejmele8619]

I love Esther Choi!!!!

[@rmartin2763]

Esther is amazing - I'm sure her kimchi is amazing too.

[@ramencurry6672]

One of the most beautiful ladies in the world

[@Hellboy700]

Please! I really want to see more cold and white kimchi dishes for the summer in Texas.

[@lucyj2580]

Just beautiful 🎉❤!

[@Artzenflowers]

Yes, please show us some dishes using the Kimchi broth. I’ve made your tofu recipe, now I MUST try this! The tofu is amazing!

[@eilyeungcy]

Thank you for sharing this recipe, like this a lot and couldn't wait to try making this white kimchi. Awaiting your next recipe Ms. Choi. 👍👍👍🧡💖🧡

[@patrogers2594]

I watched a guy who took some steamed rice and put it in the blender along with every thing else. I did use the chili powder but I will use maybe 1/4 cup of chili powder next time. I used Roy Choi’s recipe and it’s outstanding!

[@fordhouse8b]

Well of course we want to see you make some dishes using the white kimchi!

[@inesdelahoya2045]

I love red kimchi fried rice. I guess I can use this and make a clean and different taste, too!

[@emikoftokyo]

I make very spicy and radish kimchi but so will have to make white kimchi. Def using my Perrier next time. Love this video.

[@franziska2222]

I would also love to see you make something out of it. The noodle dish you described already sounded awesome. By the looks of it, you made about 4lbs of kimchi. That would be way to much to just snack as a side :-D

[@WU00110154]

4 pounds honestly doesn't last as long as you might think!

[@3_up_moon]

Eat it with rice for breakfast

[@LagrimaArdiente]

Would love to see some dishes made with the white kimchi!

[@louiscooks4943]

Effervescence, great word

[@emalzate269]

I will try to make this one. 😊

[@thomasstengel7356]

I don't know how I only came across this video now but thank you, Esther. I can find decent red kimchi near me but absolutely no white kimchi. Since I found both varieties around 20 years ago, I can't not have them in my life.

[@veggieg]

I ate this white kimchi once and love it but can’t find it at Korean markets where I live. Thank you for sharing this recipe! I also love Korean cool noodles ( it’s so hot here in TX this summer). If you could, please show us how to make it. TIA

[@stefanie5205]

doesn't fermenting mean, that bubbles and gases will form? Won't it pop the lid if you ferment for 7 day straight without opening? o.o

[@wlctpa]

Great Vid and a big thumbs up :-))

[@jennifermartinez2856]

Please make more different type of kimchi videos!

[@amarantheinwhite]

I love kimchi but i have a lot of stomach issues so i cant have spicy stuff. So this is awesome 😊 i want to make this so bad

[@teresaly278]

Can the marinade/sauce be used for diakon and green onions in the same way

[@joesmith7427]

Is it worth having a clear glass fermenting jat with the bowl to cover the opening in the jar?? I was told to put oil in the ditch to seal it in and add a shot of vodka to prevent mold on the kimchi?? Any ideas?? And make a rue of rice flour to mix the pepper with. Any ideas.

[@shihancheng]

Wow thank you! I love white kimchi but it’s so hard to get here in small town Utah. Question: Don’t you need to open the lid to burp it? Wouldn’t the gas from fermentation blow up the jar?

[@chimpchimperton]

The plastic lid on glass doesn't seal completely air tight. I bet it hisses a little though. haha

[@c.bernier-tilley2364]

Could I substitute anchovie paste mixed with pured shrimp for the shrimp paste?

[@carrielahr]

Is there anyway for my father to to enjoy this? Maybe a just teeny taste? Thanks for showing us these processes. ❤

[@teresaly278]

I'm going to do Napa cabbage, then chives separately and diakon and carrots desperately. Can mushrooms be kimchi d?

[@mbmarshall]

I am very interested to hear about recipes using white kimchi after I make it.

[@_FearNoEvil]

She seems chill. That recipe sounds good.

[@AntoniaMorris]

Looks delicious! After it has fermented, do you just take out some of the leaves and chop them up? Or can you slice the kimchi before preserving in a jar?

[@food52]

You typically take out a whole bundle and slice it up just before serving. But you can also make it with pre-cut cabbage. You won’t get to stuff the seasoning in between the leaves in quite the same way so the flavor and texture may be somewhat different but it’s all delicious! You can read more about the (spicy) kimchi-making process on Food52, in an article by former editor Eric Kim food52.com/blog/24124-how-to-make-kimchi-recipe

[@susanacarasa6070]

Is there something you could replace the sugar with?

[@AntoniaMorris]

Woah the sound is a bit off in places, scared the hell out of me :D

[@AntoniaMorris]

5:43 it's just white noise for a second?

[@pennyhamilton8654]

Can you chop the cabbage???

[@smileytow1925]

I’ve seen this a few times at my local H Mart. I thought white kimchi was called water kimchi? Am I wrong? I like your recipe thank you for sharing!

[@ziplepingouin1186]

Helloi Esther Choi

[@yonikab8066]

Do you boil cabbage

[@yonikab8066]

Is this good for acid reflux with garlic and onion

[@kikimimi5701]

It‘s called „laken turrshi“ in albanian! 😊✌️🇦🇱

[@MrAymardo]

Love it! You lost me though on Lime seltzer. Living in south of France, we don't have that many soda choice you can have in the US. Would you feel fine with a mix of lime juice in Perrier or San Pellegrino water (like 3 limes for a quart/liter)? I feel like one thing will be missing: sugar. What if I add 1/4 cup of sugar to the rice flower slime? Anyway, thank you for sharing this recipe! Traditional Kimchi got me through the COVID period (made something like 12 pounds of it, lasted around 18 months, and fell in love with it at every maturation stage). Season for the next batch is coming, so I'll definitely experiment different takes, including this very recipe! Again, thank you!

[@kellyb8237]

She used Perrier water - lime flavoured. This ingredient is optional. She uses cane sugar in the rice flour mixture. Brown sugar taste better in cooking. Her recipe is detailed in the description.

[@kellyb8237]

You don't need the rice flour mixture, check out Maangchi channel. Other Korean recipes don't require it.

[@ryannordheimer]

Great video! What do you use with the extra kimchi broth?

[@food52]

Thanks, Ryan! Esther loves to make cold noodles and use the kimchi broth to make the broth, with some kimchi on top.

[@_MSD75_]

don't tighten the lid too much and burp that baby every day else you're gonna have a kimchi glass jar explosion over your kitchen.

[@thewanderer4852]

Do the noodles please 😁

[@remigiuszfetzki7379]

I would ferment any vegetable in beer bucket with air lock so you won't end up with ticking glass bombs 👌

[@zinastanescu]

Asia call "chimci" in romania we call "murat" Like pickle vege just with a lot of salt and stay till winter

[@eho1019]

Does she rinse off the rock salt after brining?

[@pooheadlou]

Yes

[@carolcole570]

4-29-23. I am reaching out to ask if you might know where I can order Baek Kimchi, please ? My health does not permit me to make it at home. I understand that the Baek Kimchi is called White sauerkraut……..is NOT spicy, and has more probiotics in it than the regular raw, fermented, and unpasteurized sauerkraut. Please help, if you possibly can. I did not see it on Amazon. Thank you very very much.

[@fmusopp]

i've watched other videos and they did not make a roux. i'm confused.

[@wooster71]

If you get car sick easily (like me) my parents always had me drink a little of the liquid and it was an insta cure!

[@FISHH00KS]

에스더 아가씨에게 감사드립니다. 내가 좋아하지만 모르는 탄산수 팁. 레시피는 제가 만들어 보겠습니다. 뚜껑이 너무 꽉 조여서 엉망이 되어 냉장고에 있는 병이 폭발하기 전의 시간입니다. 70년대 야한 영화에 나오는 음악을 좋아해요.

[@christines1924]

Is that plain (unsweetened) lemon-lime seltzer?

[@food52]

Unsweetened, yup! Thanks for watching

[@javiercaraballo1665]

is oyster sauce vegetarian?

[@willynthepoorboys2]

So, because it is fermented, does that cause an alcohol content to be present?

[@akuma1319]

No, it doesn't. This a different kind of fermentation. If you wanna know how fermentation works, there's a video from 'pro home cook' I can add the link later, if you're interested. He explained it pretty good.

[@jasonott6329]

@@akuma1319 well, you're half right. it will create some alcohol, but its typically under half a percent, so its basically non alcoholic. bacteria will make some alcohol though, just not like yeast.

[@willynthepoorboys2]

@@akuma1319 No link needed, you provided the information I was looking for, thank you for the reply.

[@slomo8529]

Brine... where's the water? Nothing on the salted cabbage? How much water to salt/cabbage ratio? Does it brine by itself, without the water? Wilting produces its own liquid?🤔

[@marym2738]

The cameraman really need to zoom on the ingredients more

[@isaackim9431]

She defintely didn’t want to say “funky”… but… if you know, you know.

[@marials9245]

I’ve tried several kimchi recipes and none of them went good. Like the kimchi at the restaurant tastes delicious but mine had like a chemical awful taste... so sad

[@marcelbradley5181]

What kind of salt did you used? Iodizes salt, yep, chemical taste.

[@NurmiSimo]

The brining is so difficult. It's the difference between too sour and sour enough kimchi !!

[@norwegianzound]

"if you're vegetarian, you can use oyster sauce" LOL. Oysters are vegetables now. 🙂

[@carrielahr]

He has a limited salt intake, forgot to mention that.

[@TheCyberDruid]

Tight lid and leaving it out for 7 days without opening the jar? Okay...

[@Velsbasketcase]

So much of this vid is not quite right 😄

[@theblobfish9614]

Your grandma is wrong, the carbonation is gone as soon as you stir it the first time. Try putting a little pebble or something with a rough surface in your soda and youll see(mentos in coke is the same effect). Not saying it doesnt do anything its just not the right explanation

[@m.panduh4456]

First

[@nbacino2147]

Blanc

[@cindycindy6156]

I try Taste so weird Don't follow

[@charolastrauno]

Sad to see cooking videos recommending disposable plastic gloves and cling wrap. There's no need to make more plastic trash!