WHITE KIMCHI (Korean Baek Kimchi) Beginner Tutorial Step-by-Step

I have fallen in love with Korean White Kimchi! (Also known as summer kimchi, instant kimchi, baek kimchi and non-spicy kimchi) It's a delightful medley of fermented vegetables with a light and refreshing broth. This video is beginner friendly and gives a step-by-step tutorial of how to make my fermented white kimchi recipe. I hope you'll love it as much as I do!
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🟢WRITTEN RECIPE:
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CHAPTERS:
00:00 Intro
01:25 Ingredients
02:24 Prepare the Cabbage
05:34 Prepare the vegetables
09:39 Make the Broth
12:04 Bring It All Together
12:45 Fill the Jars
15:19 How Fixed My Kimchi Fail
19:49 More on PH
22:42 Washing The Vegetables
25:10 Salt
27:07 Substitutions
29:03 When To Eat
30:21 Fermentation Phases
31:31 Kimchi Tips
32:32 The Kimchi Secret
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@ph2643]

You would have to be the best KZbin presenter I have found. Factual, to the point, understandable, logical, and well you have a lovely demeanour. Thank you for the videos. ✌️🙏

[@maureengreen8240]

Youvarecduchva hood teacher and excellent speaker...I hang on your every word!

[@maureengreen8240]

2 fun knee! Bitter-sour-face!

[@maureengreen8240]

Time stamp very wise and considerate as heck!

[@maureengreen8240]

O

[@maureengreen8240]

Spelling mistakes from left blind eye..

[@lottemvp]

저는 한국에서 왔어요🇰🇷🤍 흰김치를 소개해 주셔서 대단히 기쁘고 감사합니다 나는 고추가루가 묻지 않은 맑은 흰김치를 선호합니다 이것은 육슈와 함께 할때 더맛있어요 새콤달콤함 맛과 발효시키 유산균을 동반한 건강한 식품입니다 모두 맛있게 드세요🤍🫶🏻

[@truthbetold2611]

My Korean neighbor years ago shared with me how to make the best BBQ marinade. She said to use any fruit but kiwi delivered the most wonderful flavor and tenderness in the meat I had ever tasted. The Koreans really understand the power of enzyme in fruits. For kimchi, I use chopped apple or apple paste. Its natural sweetness and tanginess is perfect in fermented napa cabbage or daikon.

[@1030Tombo]

You are the best presenter I have ever found on KZbin. Clear, logical, to the point w/ no extra chatting. I have been fermenting for +10 years and have learned many things from you. Many thanks 🙏

[@aleirbag914]

You're such a good teacher, you covered all the details and possible questions. This recipe is like intermediate level and you broke it down for us, thank you so much. It looks delicious with all these combinations of vegetables. I love kimchi but can't eat spicy foods. I had never heard of white kimchi, but now I have an option thanks to you. Great work!

[@karlkutac1800]

I think it's amazing that our ancestors figured out how to preserve foods in such a manner, without pH meters.

[@user-iu4jz7xs1w]

White kimchi is good for summer dehydration After sweating profusely, if you drink only water, your stomach will feel something uncomfortable or salt water same. but if you drink white kimchi, your stomach will feel better Someday there will be a kimchi drink in the convenience store

[@amarynth100]

I immediately became a fan of your channel. I am originally from Romania and I was raised by my grandparents eating fermented food, traditionally ,due to the long and very cold winters.I remember that my grandmother added dried corn kernels especially for the small red watermelon( my favorite ), cabbage, unripe tomatoes and cucumbers batches . it gave a sour taste and made it very difficult for it to go bad.

[@mariapelepciuc5197]

Salut! Ai făcut kimchi? 😋

[@causmogroov3764]

Omgosh!! You are so thorough and organized! Thank you soooo much!!

[@EM-sz4oi]

Thank you! I can hardly wait to try this recipe!

[@cathytroup2803]

You are awesome. Your presentation is professional, friendly, sincere, practical, informative, and best of all, applicable.

[@kathrynknowleshwy101farm4]

Thank so much ive been waiting for a good white kimci recipe .i cant wait to put this together. I love your videos please keep them coming.

[@vonnapier860]

I love your videos!! Your soft spoken voice instills confidence with me. ❤

[@janetrush8340]

Can't wait to try this.

[@SonniesGardenPA]

You explained and demonstrated that so well. Thanks for sharing!

[@isagoldfield7393]

Thank you for sharing this recipe💜💚💙

[@Dexterity22]

Excellent instruction! Thank you 😊

[@stephanygates6491]

I really appreciate all the detail - answering my questions before they arise is my preferred learning curve!

[@elainediantonio1504]

love your channel ❤ I 've already made the pickled cabbage & it is really a great prebiotic. just ask my tummy! I've made kimchi from my Korean cookbook & it is also great!

[@kinkoss1]

Love your videos, straight to the point easily understood.

[@yvonnelim2317]

I have watched many videos on kimchi making. This is the best by far as the instructions are so informative. Thanks!

[@janetsecher]

You are truly a joy to watch and learn from. God has given you such a sweet and gentle spirit in which it's easy to learn from you! Please keep it going 🙂

[@user-eg2yu2jr1r]

Thank you a lot for clear explanation! It's a great pleaser learning your recipes, watching and listening you!🥰

[@attedragon]

Thank you so much about pH readings! So helpful! Glad I found you sharing this information, I Was about to pick up vege fish sauce and make my first batch of kemchi!😊

[@teslarex]

Great video-you are the official fermentation expert!

[@jamie7364]

wonderfully clear and instructive tutorial - thank you

[@paulwong9819]

Love your presentation. Thanks

[@snowps1]

I love those blue cabinets!

[@Connie4580]

You have been my God send on my fermentation journey. So full of knowledge and deeply full of facts. Thank you so much!

[@konitonzing4555]

Thanks for your great video. Look forward to trying this.

[@erwinjohnson6524]

I love your informative videos. I also use the exact ph tester and it does help a lot. I just started on my clean food living and can’t wait for future videos.

[@KaliKali-hv9bt]

Yes, same❤

[@TheDenisedrake]

I am very excited to try this! I have purchased white non-spicy fermented at my Korean market. It was delicious and refreshing. Thank you.

[@limitedaxcess]

This is the most educational video on fermentation I have ever seen. Thank you for sharing your knowledge.

[@ivanfarkas9868]

I've binge watched most of your presentations today (I just discovered them on KZbin). Truly excellent guides - intelligent, thorough, clear, charming, and the photography is also beautiful. Thank you for your wonderful offerings.

[@JohannaVanWinkle]

I'm excited to try this style of kimchi!

[@mctrustsnoone3781]

Finding your channel has been the highlight of my day - you’re such a blessing, such a calm and informative presentation style. I am binge watching your content!

[@CleanFoodLiving]

Awesome, thank you!

[@litaknowes7294]

Impressive precise detail and delivered so I can understand TY so much

[@gjsmimi4474]

So glad have found your channel! I enjoy fermented foods, but usually buy them. I've made some in the past, but had a couple of less-than-quality outcomes. I love the way you explain everything in so much detail. This recipe sounds wonderful and i will be making it soon!

[@whatstv-klarang]

와우! 백침치 ! 너무 맛있겠다

[@steveegbert7429]

This is so timely! I have been making sauerkraut for a while but am just about to embark on my first kimchi journey and have been pouring over all the various recipes that look good. You are one of the very few that not only teaches the how but gives the why as well. I would love to see your version of a spicy kimchi as that is going to be my first attempt.

[@k.h.6991]

Or you could just create a spicy sauerkraut with all the kimchi ingredients. Like this video shows, but with the spice.

[@aishamohammed7406]

Thank you so much, very informative video, you give all the needed and maybe needed information thanks for the effort and time spent on theses videos ❤❤❤

[@radelynrojo8021]

Thank you for sharing😊❤

[@nccrchurchunusual7990]

I tried your ginger,carrot & cabbage ferment- amazing! I eat abit each day & put a tsp of the juice in my puppy's food. (Vet approved)

[@michaelblozen8472]

Specific details including the science make this information unique despite being "non-ethnic" it seems most informative and worth the watch! Love kimchi and now I know how to make it at home! Thank you!

[@bridgetteswenson52]

Thank you so very much for sharing all of your knowledge and research with us. I appreciate it very much!!

[@kiweekeith]

Hello there from ChCh, NZ .... I just love your vidclips as they are Super Informative and Very Well demonstrated .... I have seen a few times that You say.... " Leave on the Counter " .... I think that this is just 'A Little Wrong ' as it should be ' Store in a Dark Place ' as the UV will definitely affect the development of the ' Ferment' as UV is used to 'Sterilize' .... I Always put mine in a Dark Cupboard or a Dark Pantry without Any Lights On !!!! .... Keep up the good work, Best to ALL

[@sydneydrake2789]

Once it stops raining (California Central Coast) I will be on a mission to make White Kimchee. Thank you for such an amazing introduction to food I've never heard of!

[@CeliaSpain130]

You are amazing!!! Thank you so much!!!🤗🤗🤗

[@Cosmos-ze1oz]

Wow... you have a lot of kimchi knowledges! Thanks so much for the proper lesson!

[@mortonvrose]

This is marvelous and so delicious. Thanks a million ❤

[@ChyarasKiss]

Thank you I’m really enjoying your videos since I found you a few days ago.

[@jdoedoenet]

As a serious connoisseur of all things kimchi, this video is solid gold! Thank you so much for all you do.

[@shortymcfox2251]

I really enjoy white kimchi because I’m a baby when it comes to spice. Thank you for your video and I’ve learned so much from you. Thank you for giving the life update and just know I appreciate your knowledge in helping with changing my eating habits 🙏🌻⛄️

[@KaliKali-hv9bt]

Same…I just don’t enjoy spicy kimchi…😅

[@keithschwartzmusic9461]

I'm only 2 jars of sauerkraut in & total newbie to fermenting, but I followed your instructions and they turned out great: you are THE BEST! and I will be trying this one next! Thank you!

[@CleanFoodLiving]

Wonderful!

[@myrnacaraballo4019]

Love this recipe

[@marieleben]

I just discovered your channel and I like your videos! Thanks

[@stephenstevenson1900]

This is by far the best, most informative video on fermentation of any kind I have ever seen. Thank you for your pleasant method of teaching. I am very excited to start my kimchi journey.

[@thegardener8694]

LOVE YOU'RE CHANNEL

[@ambercozzinowak]

Thank you very much for this video. Very amazing content, excellent delivery and build up of processes. Thank you so much. I have several jars of fermenting veg in my house, both in fridge and out. All is going well. With this video I may have the confidence to do a kimchi experiment. Greetings from Holland

[@denisedinicola4247]

Thank you for this video! You gave me the courage to try making and trying kimchi. I absolutely love this ferment! I'm obsessed with this ferment, it is DELICIOUS!

[@CleanFoodLiving]

Fantastic!!

[@chellow7]

What specifically does it taste like?

[@aveglass2538]

Love this video and you are simply a superb teacher! I just made this today and it looks amazing in the jars! I also got the PH reader you recommended and will measure the PH over the next week. Thank you so much! You are so blessed to be able to teach this to so many! Love your channel...

[@CleanFoodLiving]

Wonderful!

[@chellow7]

How did it turn out? Curious on what the flavors were like

[@claretmichelangeli3000]

You’re awesome…Brilliant..thanks for sharing❤

[@DoubleQz]

Thank you for sharing. I was looking for other foods to ferment. I made the hot kimchi years ago. I will definitely try this one. It's time to get some jars.

[@susanpohl1122]

Oh my gosh, this is wonderful! I love fermented foods but have avoided kimchi because of the hot peppers. The flavor is magnificent! Thank you for this recipe!

[@nickmorales8146]

Thank you for this tutorial I'm how to make kimchi my love for kimchi started when I was stationed in Korea Isle of White kimchi

[@kizmoko1739]

This is what I need. And the presentation how to make it is just wonderful. I can finally enjoy mild kimchi. I'm avoiding the hot one because of some health problems. Thank you for this recipe. 😊

[@fuzzlestick]

Excellent videos. Been making sauer kraut and beet kvass with good success, ready to give kimchi a try and your recipe is thorough with concise instructions. Thank you much.

[@MoovinOnEstateSales]

We find we prefer Savoy cabbage for our Kimchi, it has a lower moisture content so doesn't break down as much. Great recipe thank you!

[@r8dj]

Top notch fermentoring!

[@greg33033]

i eat red (spicy) kimchi as much as i can, with almost everything. i cannot wait to try this recipe. i am lie pavlov's dogs when i watch your videos. i made some of your zucchini relish and LOVE it. thank you.

[@Avogadrosnumber415]

Very informative video!

[@titikbeeler9784]

Nice lady, thanks for teaching. I use to make the red one. I will soon give a try.

[@linusgallitzin]

Thank you. I didn't know about the pH being useful in tracking salt water based fermentation like kimchi. I have to eat kimchi outside the house, but maybe I can get away with cucumber and white kimchi variations in the early stages. I lived in Busan for a year and certainly enjoyed the food there. I was warned in a briefing when I arrived that this smell would be everywhere. It's probably the fermented garlic that penetrates every pore of a person's being when sustained continuously in everyday food. :) @32:32

[@juanitarogowski1629]

You are an amazing teacher, wow! Thank you for sharing all this great information! I’ve just become a new subscriber, lol…..many blessings😘

[@57sp]

Soooo profesional, thank you

[@moritaagishta6190]

Very lovely video I thank you very very much .

[@Horse237]

Thanks. I am learning a lot from you.

[@grovermartin6874]

Excellent, just EXCELLENT! So glad you are sharing the fruits of your extensive experimentation. Now to order a pH meter...

[@user-ct1nd8yv6r]

Very good!!

[@jenniferrobbinsmullin3417]

I have the same exact pH meter, I got it when I started making beer sours. It's why I stopped making sours. Now I only make hard cider, kombucha, and kimchi. Thanks for the tips and recipe!

[@katsohal]

Great video with such useful information, I just made my first batch of kimchi and I am so hoping for success. I already had pH strips, they aren’t as exact as the meter but better than nothing. Thanks for such a good video!

[@CleanFoodLiving]

The paper ph strips will get the job done, good job! Can't wait to hear how yummy it turned out!

[@SuperHumanAB]

Best Educator Of my Life ❤❤❤❤❤

[@vanderbb01]

Great content!

[@nesanesa9547]

Whoohoo, what a treasure find.i have been fermenting for years successfully however brilliant new tips....Moral: you can teach an old dog new tricks;) xxx n

[@chrishirst5389]

I've just found your sweet self. Thank you for talking the time to be clear and presice.

[@coldshot5555]

I ate a gar of KIMCHI that had an exp. date of 2003, just the other day, IT WAS FANTASTIC!!!

[@brazilian-lady9175]

Great information. Thank you sharing...

[@noraluzcalugas2731]

Such a quiet voice😊♀️🛡️🌐🥰🥬🥬🥬🥬🥬Kim Chi

[@vickitucker9930]

Thank you so much! Very informative. I’m looking forward to making white kimchi. I’ve never tasted it before. Thx for the “warning”! I appreciate that!

[@serdalkaptan]

Very important information and tips for us lacto fermenters. Thanks a lot for sharing. As I am posting this message I have been lacto fermenting habanero and Thai chilies to make very spicy chili sauce. Very best regards from Canada.

[@tomevans4402]

I do a kimchi and it’s great. I will make this one. I just watched your salsa video. That will be next up. Thank you. I’m trying to fix my gut, doctors have been no help.

[@yootoob1001001]

This looks wonderful---thank you! It's even pretty to look at. I look forward to perhaps trying it soon. I'm braver since my sauerkraut came out excellently.

[@kathyg7240]

Love it! 💚❤🧡💛My son and I made this Kimchi and it is almost gone. We have made from your videos the sauerkraut, red cabbage sauerkraut, and this Kimchi. They have all turned out wonderful! I was a bit concerned the first time about my ability. The ph meter helped with that. Today we are making your fermented beans. Can't wait! I have a smaller refrigerator or I would devote a whole shelf to fermented foods. Thank you for all the recipes! 💚

[@CleanFoodLiving]

This is so wonderful to hear! Fermenting foods together with your son is precious!

[@lillyvanmalssen4409]

My head didn't explode with all this information...I drank it all up like a little grasshopper hanging on the teacher's lips! Thank you for this wonderful kimchi-making lesson! It was inspiring...

[@CleanFoodLiving]

LOL, glad to hear it!

[@jasonarondeau]

What an amazing video! Thank you so much!!! As a teacher and a traveller who lived in Korea almost 3 years, this recipe looks absolutely delicious and nutritious. Very well done and so happy to have a baek-kimchi recipe to add to my collection of kimchi recipes :) excited to see your ttong-style recipe and how it compares to what I learned while making my own kimchi in that way 😁 if you ever have the chance to do the fermented "mu" (mu is the Korean word for radish) known as Kak-du-gi, I would love to learn that too :)

[@YeshuaKingMessiah]

I bet u got recipes for miles! Living in an Asian nation would be so great in the culinary aspect!

[@jasonarondeau]

@@YeshuaKingMessiah I learned so much and I still use many of the recipes many years later... I was there from 95-98 and those were some of my best food-eating years for sure! Every day was an adventure!

[@DSb-vn8qm]

radish= mu woo kak du kl ,korean

[@grovermartin6874]

@@jasonarondeau , what a phenomenal experience that musy have been! Question: were you accustomed to hot pepper-spicy food before you lived in Korea? If not, how did you manage to acclimate to it? I have been eating as much Korean food as I can manage, including a bite of kimchi every day at the beginning of meals. I am nonplussed, trying to imagine how a newborn graduates from breast milk to kim chee. How does that happen?

[@albertfussi4102]

I'm also doing a lot of fermentations, but avoided so far Kimchi due to the Salt content. I made recently white Kimchi, but made it exactly the way I make the Sauerkraut. It fermented well, I left it 5 days in the fermentation jar before I moved it in the fridge (in Singapore we have 26 to 30 deg C at our kitchen area, when making Sauerkraut it "bubbles CO2" after 6 hours and the most violent part of the fermentation is over in 3 days). We eat every morning a "Fermented Day Starter", usually fermented Beetroot and Cauliflower or Carrots or Cucumbers. I love your channel as your presentation is easy going, clear and lovely.

[@ellengruspe3955]

Thank you so much to you step by step bhow to make kimchi,,

[@dat219]

EXCELLENT

[@Canada-life-nature]

Thanks 🙏 appreciate

[@kellydiaz]

Could you just teach me everything there is to know? Your voice is so relaxing. Thank you!