25 Elegant White Kimchi Recipes for a Mild and Delicate Flavor

If you love kimchi’s tang but not the fire, these white kimchi recipes are made for you. This collection of 25 elegant white kimchi recipes spans classic Baek Kimchi to modern fridge-style variations, all focused on a mild, delicate flavor profile. Whether you want a naturally fermented probiotic side or a quick refrigerator version, you'll find a white kimchi recipe here to suit your schedule and palate.

I’ll share exact measurements, realistic fermentation times, and useful troubleshooting notes so you don’t guess when to salt, press, or chill. Grab a set of sturdy mason jars for easy fermentation and a reliable digital kitchen scale to measure salt precisely—those two items simplify every batch. Pin your favorites and get ready to make gentle, aromatic white kimchi your go-to side.

1. Classic Baek (White) Kimchi — Simple, Mild, Fermented

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This is the traditional white kimchi recipe: crisp napa cabbage with pear, jujube, and mild aromatics. It ferments slowly to develop a clean, tangy flavor without chili pepper. Texture is crunchy and the aroma is lightly sweet and gingery. Perfect for family dinners or as a palate-cleanser with richer dishes. I like to do the cabbage salting in a large stainless bowl for even coverage.

Ingredients

• 1 large napa cabbage (about 3–4 lb), quartered
• 1/2 cup kosher salt (for salting cabbage)
• 6 cups water
• 1 medium Korean pear, julienned
• 6 jujubes (or 4 dried dates), pitted and halved
• 1 small knob ginger (1 tbsp grated)
• 4 garlic cloves, minced
• 3 scallions, chopped into 1-inch pieces
• 1 tsp sugar
• 2 tbsp fish sauce (or tamari for vegan)
• Optional: 6 chestnuts, roasted and halved

Instructions

1. Separate and rinse cabbage. In a large bowl, dissolve 1/2 cup kosher salt in 6 cups water. Pack cabbage leaves and pour brine over. Let soak 2 hours, flipping every 30 minutes until leaves are tender.
2. Rinse cabbage thoroughly under cold water to remove excess salt. Drain 15 minutes.
3. In a bowl, mix julienned pear, jujubes, grated ginger, minced garlic, scallions, sugar, and fish sauce into a chunky filling.
4. Spread the filling between each cabbage leaf, pressing gently to fill layers.
5. Pack the filled cabbage quarters into a clean jar or airtight container, pressing to eliminate large air pockets.
6. Leave at room temperature (65–72°F) for 24–48 hours to begin fermenting, then refrigerate. Taste after 2 days; it will mellow and develop over 1–2 weeks.

How to Serve It

Serve thinly sliced as a side with rice, grilled fish, or tofu. Garnish with extra scallions or roasted sesame seeds for texture. Store in mason jars in the fridge up to 3 weeks; flavors deepen over time. Make ahead: salt the cabbage one day before assembly to save time.

2. Refrigerator White Kimchi Recipe — Quick, Mild, and Crunchy

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This refrigerator white kimchi recipe is designed for speed. It uses a short cold brine and refrigerates immediately for a crunchy, mildly tangy result in 24–48 hours. It’s ideal when you want a fast, non-spicy side without long fermentation. For quick prep, a good mandoline speeds up even slicing.

Ingredients

• 1 medium napa cabbage (2–3 lb), shredded into 1-inch strips
• 1 medium daikon radish, julienned
• 1 carrot, julienned
• 1/4 cup kosher salt
• 4 cups water
• 1/2 cup Korean pear, grated
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp soy sauce (or tamari for gluten-free)

Instructions

1. Dissolve 1/4 cup kosher salt in 4 cups water. Add shredded cabbage and soak 30–45 minutes, tossing occasionally.
2. Rinse cabbage under cold water twice and drain in a colander for 15 minutes.
3. In a mixing bowl, combine daikon, carrot, grated pear, garlic, ginger, rice vinegar, sugar, and soy sauce.
4. Toss drained cabbage with the dressing until evenly coated.
5. Pack into a clean airtight container and press down to remove air.
6. Refrigerate at least 24 hours before serving; flavor rounds out after 48 hours.

How to Serve It

Serve chilled with grilled meats or as a crunchy topping for noodle bowls. Keep in airtight containers for up to 2 weeks. For picnics, pack into small jars and keep chilled.

3. Pear and Chestnut White Kimchi Recipe — Festive & Mild

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This pear and chestnut white kimchi recipe is an elegant, slightly sweet variation ideal for holiday meals. The pear adds natural sweetness while chestnuts bring a creamy texture that balances the crisp cabbage. The flavor is fragrant, mildly sweet, and subtly gingery—great for guests who prefer gentle flavors.

Ingredients

• 1 large napa cabbage (3 lb), quartered
• 1/2 cup kosher salt
• 5 cups water
• 1 Korean pear, thinly sliced
• 8 roasted chestnuts, halved
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, sliced
• 1 tbsp rice syrup or honey
• 2 tbsp fish sauce (or soy sauce for vegetarian)

Instructions

1. Submerge cabbage in brine made from 1/2 cup salt and 5 cups water; soak 2 hours, flip every 30 minutes.
2. Rinse cabbage well and let drain 15 minutes.
3. Combine pear, chestnuts, garlic, ginger, scallions, rice syrup, and fish sauce in a bowl.
4. Spread filling between cabbage leaves and press quarters into an airtight container.
5. Allow to ferment at room temperature 24–48 hours, then refrigerate. Taste until gently tangy.

How to Serve It

Slice thin and arrange on a white platter with extra chestnut halves. Pairs beautifully with roast pork or boiled dumplings. Store in glass meal prep containers for up to 3 weeks.

4. Vegan Milder White Kimchi — No Fish Sauce

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This vegan white kimchi keeps the profile gentle by swapping fish sauce for tamari and adding apple for sweetness. The umami comes from a touch of seaweed in the brine. It ferments into a clean, bright flavor loved by vegans and light-eaters.

Ingredients

• 1 medium napa cabbage, quartered
• 1/3 cup kosher salt
• 5 cups water
• 1 small apple, grated
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 sheet kombu (about 2×4 inches), sliced
• 3 scallions, chopped
• 2 tbsp tamari
• 1 tbsp sugar

Instructions

1. Make a brine with 1/3 cup salt and 5 cups water; add kombu. Soak cabbage 90 minutes, turning every 30 minutes.
2. Rinse and drain cabbage well.
3. Mix apple, garlic, ginger, scallions, tamari, and sugar.
4. Work filling into cabbage layers; pack into jar, pressing down.
5. Ferment at room temp 24–72 hours depending on taste, then refrigerate.

How to Serve It

Serve with rice bowls, on sandwiches, or alongside stir-fried vegetables. Store in mason jars up to 3 weeks. For travel, pack in leakproof airtight containers.

5. Mild Garlic-Forward White Kimchi — Aromatic & Gentle

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If you love garlic without heat, this mild garlic-forward white kimchi recipe layers lots of minced garlic with balanced pear and ginger. The aroma is savory and warming, but the flavor stays delicate. A garlic press helps make the prep quick.

Ingredients

• 1 head napa cabbage (3 lb), halved
• 1/2 cup kosher salt
• 6 cups water
• 8 garlic cloves, finely minced
• 1 tbsp grated ginger
• 1/2 cup Korean pear, finely diced
• 3 scallions, thinly sliced
• 2 tbsp fish sauce (or soy sauce)
• 1 tsp sugar
• Optional: 1 tbsp toasted sesame oil

Instructions

1. Soak cabbage in 1/2 cup salt + 6 cups water brine for 2 hours, turning periodically.
2. Rinse and drain cabbage well.
3. Combine minced garlic, ginger, pear, scallions, fish sauce, and sugar.
4. Spread mixture between leaves, press into a clean jar.
5. Leave at room temp 24–48 hours then refrigerate. Add sesame oil before serving if desired.

How to Serve It

Serve with grilled chicken or dumplings. Sprinkle toasted sesame seeds and serve in a shallow dish. Store in airtight containers up to 2–3 weeks.

6. Simple Daikon White Kimchi — Crisp, Mild Radish Focus

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This recipe puts daikon front and center for a refreshing, peppery crunch without any chili. It's bright, crisp, and slightly sweet from pear and a touch of rice vinegar. Use a mandoline for uniform matchsticks.

Ingredients

• 1 small napa cabbage, shredded
• 2 cups daikon, julienned
• 1 carrot, julienned
• 1/4 cup kosher salt
• 3 cups water
• 1/3 cup Korean pear, grated
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Dissolve 1/4 cup salt in 3 cups water. Soak shredded cabbage 30–45 minutes.
2. Rinse and drain well.
3. Mix daikon, carrot, pear, garlic, rice vinegar, sugar, and soy sauce.
4. Toss with drained cabbage until combined.
5. Pack into a jar or airtight container and refrigerate. Ready in 24–48 hours.

How to Serve It

Use as a crunchy garnish for tacos or salads. Keeps well in mason jars for up to 2 weeks. For picnic lunches, bring in a cold pack.

7. White Kimchi with Green Apple and Celery — Bright & Refreshing

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Green apple adds a crisp tartness while celery adds freshness in this light white kimchi recipe. It's a refreshing counterpoint to richer meals and stays crunchy even after a few days in the fridge.

Ingredients

• 1 small napa cabbage, shredded
• 1/3 cup kosher salt
• 4 cups water
• 1 green apple, thinly sliced
• 2 celery stalks, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Soak cabbage in brine made with 1/3 cup salt and 4 cups water for 60–90 minutes.
2. Rinse and drain thoroughly.
3. Toss apple, celery, garlic, ginger, vinegar, sugar, and soy sauce together.
4. Combine with drained cabbage and pack into an airtight jar.
5. Refrigerate at least 24 hours; flavors mellow over 3 days.

How to Serve It

Great atop grain bowls or with grilled fish. Store in airtight containers up to 2 weeks. For entertaining, plate with microgreens.

8. Chestnut & Jujube Baek Kimchi — Soft Texture, Mild Taste

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Chestnuts create a creamy contrast against crisp cabbage in this autumnal white kimchi recipe. It’s subtly sweet thanks to jujubes and pear and pairs well with roasted meats.

Ingredients

• 1 medium napa cabbage
• 1/2 cup kosher salt
• 6 cups water
• 8 chestnuts, roasted and halved
• 6 jujubes, halved
• 1 small Korean pear, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp sugar
• 2 tbsp fish sauce

Instructions

1. Brine cabbage in 1/2 cup salt + 6 cups water for 2 hours.
2. Rinse and drain cabbage.
3. Combine chestnuts, jujubes, pear, garlic, ginger, sugar, and fish sauce.
4. Work the filling between leaves, pack into jar.
5. Let ferment at room temp 24–48 hours, then chill.

How to Serve It

Serve alongside roasted turkey or pork. Keeps in mason jars up to 3 weeks. For gifting, pack in decorative jars.

9. White Kimchi with Chives & Perilla — Herbal and Mild

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Chives and perilla leaves add a unique herbal note to this gentle white kimchi recipe. Perilla brings a minty, basil-like aroma that keeps the flavor light and aromatic.

Ingredients

• 1 head napa cabbage
• 1/3 cup kosher salt
• 5 cups water
• 1 cup chives, 2-inch lengths
• 8 perilla leaves, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp rice vinegar

Instructions

1. Soak cabbage in 1/3 cup salt + 5 cups water brine for 90 minutes.
2. Rinse thoroughly and drain.
3. Toss chives, perilla, garlic, ginger, fish sauce, sugar, and rice vinegar.
4. Combine with cabbage and pack tightly into a jar.
5. Ferment 24–48 hours at room temp, then refrigerate.

How to Serve It

Serve with steamed rice and grilled mackerel. Store in airtight containers for up to 2 weeks. Add fresh perilla when serving for bright color.

10. Korean Pear White Kimchi Recipe — Subtly Sweet Classic

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Korean pear is a classic ingredient for white kimchi, contributing gentle sweetness and juiciness. This white kimchi recipe leans on pear for balance and produces a silky, refreshing side dish that’s approachable for everyone.

Ingredients

• 1 large napa cabbage
• 1/2 cup kosher salt
• 6 cups water
• 1 medium Korean pear, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, cut into 1-inch pieces
• 2 tbsp fish sauce
• 1 tbsp sugar
• Optional: 6 jujubes

Instructions

1. Brine cabbage in 1/2 cup salt + 6 cups water for 2 hours.
2. Rinse and drain.
3. Mix pear, garlic, ginger, scallions, fish sauce, and sugar.
4. Fill cabbage layers with mixture; pack into a jar.
5. Ferment 24–48 hours at room temperature, then refrigerate.

How to Serve It

Serve thinly sliced with soups or rice bowls. Keeps in mason jars for several weeks. For presentation, fan pear slices on top.

11. Low-Sodium White Kimchi — Gentle on Salt, Big on Flavor

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This low-sodium white kimchi recipe reduces salt without sacrificing flavor by using longer draining and extra aromatics. It’s great if you’re watching sodium but still want fermentation benefits. A digital kitchen scale helps you measure precisely.

Ingredients

• 1 medium napa cabbage
• 3 tbsp kosher salt (reduced)
• 6 cups water
• 1 Korean pear, grated
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, sliced
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Dissolve 3 tbsp salt in 6 cups water. Soak cabbage 2 hours, changing brine once after 1 hour.
2. Rinse well and drain to reduce surface salt.
3. Combine pear, garlic, ginger, scallions, vinegar, sugar, and soy sauce.
4. Pack into a jar tightly and press down.
5. Ferment 24–72 hours at room temp depending on taste, then refrigerate.

How to Serve It

Pair with lean proteins or light soups. Store in airtight containers for up to 2 weeks. For meal prep, portion into individual jars.

12. Ginger-Forward White Kimchi with Lemon Zest — Bright & Mild

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This ginger-forward white kimchi recipe adds lemon zest for a citrus brightness that cuts through the creaminess of cabbage. The result is an uplifting, mild-tasting kimchi that brightens heavier meals.

Ingredients

• 1 head napa cabbage
• 1/2 cup kosher salt
• 5–6 cups water
• 2 tbsp fresh lemon zest
• 2 tbsp grated ginger
• 3 garlic cloves, minced
• 1/2 cup Korean pear, grated
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Brine cabbage in 1/2 cup salt + 5–6 cups water for 2 hours.
2. Rinse and drain.
3. Mix lemon zest, ginger, garlic, pear, vinegar, sugar, and soy sauce.
4. Fill cabbage layers and pack into a jar.
5. Ferment 24–48 hours at room temperature, then chill.

How to Serve It

Serve with seafood or light salads. Store in mason jars up to 3 weeks. Add a squeeze of lemon when serving for extra brightness.

13. Yogurt-Tempered White Kimchi — Creamy & Tangy (Not Spicy)

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This unusual white kimchi recipe blends plain yogurt into the dressing for a creamy tang that shortens fermentation time and softens bite. It’s not a dairy-forward pickle; yogurt just balances the acidity and keeps the flavor mild.

Ingredients

• 1 medium napa cabbage
• 1/3 cup kosher salt
• 5 cups water
• 1/2 cup plain unsweetened yogurt
• 1 small Korean pear, grated
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, sliced
• 1 tbsp rice vinegar
• 1 tbsp sugar

Instructions

1. Brine cabbage in 1/3 cup salt + 5 cups water for 90 minutes.
2. Rinse and drain thoroughly.
3. Whisk yogurt with pear, garlic, ginger, scallions, vinegar, and sugar until combined.
4. Toss with drained cabbage and pack into an airtight jar.
5. Refrigerate immediately and let rest 24–48 hours before eating.

How to Serve It

Use as a cool salad alongside spicy dishes to mellow heat. Store in airtight containers for up to 7 days. Stir before serving if separation occurs.

14. Apple & Ginger Refrigerator White Kimchi — Crisp Quick Batch

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This quick refrigerator white kimchi recipe pairs apple with ginger for a sweet-tart crunch you can enjoy within a day. No long fermentation means the texture stays very crisp—great as a fresh condiment.

Ingredients

• 1 small napa cabbage, shredded
• 1/4 cup kosher salt
• 3 cups water
• 1 small apple, thinly sliced
• 2 tbsp grated ginger
• 3 garlic cloves, minced
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Soak cabbage in 1/4 cup salt + 3 cups water for 30–45 minutes.
2. Rinse and drain thoroughly.
3. Combine apple, ginger, garlic, rice vinegar, sugar, and soy sauce.
4. Toss with cabbage, pack into jar, and refrigerate.
5. Ready in 24 hours; keeps for up to 2 weeks.

How to Serve It

Top on pulled pork sandwiches or grain bowls. Store in mason jars. Bring to picnics for a crisp refreshment.

15. Mild Yogurt-Free Probiotic White Kimchi — Longer Ferment

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This probiotic-focused white kimchi recipe leans on traditional lacto-fermentation without dairy. It has a longer ferment to boost beneficial bacteria while keeping spice levels at zero. Use a clean fermentation vessel and a weight to keep vegetables submerged.

Ingredients

• 1 large napa cabbage
• 1/2 cup kosher salt
• 6 cups water
• 1/2 cup Korean pear, grated
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, chopped
• 2 tbsp fish sauce (optional)
• 1 tbsp sugar
• Fermentation weight or small jar

Instructions

1. Brine cabbage in 1/2 cup salt + 6 cups water for 2 hours.
2. Rinse and drain well.
3. Mix pear, garlic, ginger, scallions, fish sauce, and sugar.
4. Pack into a fermentation jar, press down and weigh vegetables to keep submerged.
5. Ferment at 65–70°F for 3–7 days, tasting daily. When desired tang is reached, refrigerate.

How to Serve It

Serve as a probiotic-rich side with everyday meals. Store in a fermenting jar or airtight containers in the fridge; it will last several weeks and deepen in flavor.

16. Mild Pear & Peppercorn White Kimchi — Subtle Spice Note

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Whole pink peppercorns add a gentle floral spice without heat in this pear-forward white kimchi recipe. The flavor is aromatic and mildly peppery—perfect for those who want complexity without chili.

Ingredients

• 1 medium napa cabbage
• 1/3 cup kosher salt
• 5 cups water
• 1 Korean pear, thinly sliced
• 2 tsp pink peppercorns, slightly crushed
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, sliced
• 1 tbsp sugar
• 2 tbsp rice vinegar

Instructions

1. Soak cabbage in 1/3 cup salt + 5 cups water for 90 minutes.
2. Rinse and drain.
3. Combine pear, crushed pink peppercorns, garlic, ginger, scallions, sugar, and rice vinegar.
4. Spread filling and pack into jars.
5. Ferment at room temp 24–48 hours, then refrigerate.

How to Serve It

Serve with charcuterie or mild cheeses—surprising and elegant. Store in mason jars up to 3 weeks.

17. Sesame-Scented White Kimchi — Nutty & Delicate

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A splash of toasted sesame oil and seeds gives this sesame-scented white kimchi recipe a warm, nutty aroma. The flavors are mellow and comforting—an easy hit with rice and noodles.

Ingredients

• 1 medium napa cabbage
• 1/3 cup kosher salt
• 5 cups water
• 1/4 cup toasted sesame oil
• 2 tbsp toasted sesame seeds
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 cup Korean pear, grated
• 2 tbsp soy sauce
• 1 tbsp sugar

Instructions

1. Brine cabbage in 1/3 cup salt + 5 cups water for 90–120 minutes.
2. Rinse and drain.
3. Mix sesame oil, sesame seeds, garlic, ginger, pear, soy sauce, and sugar.
4. Toss with cabbage and pack into jars.
5. Refrigerate after 24–48 hours; sesame aroma will develop further in the fridge.

How to Serve It

Serve warm with sesame oil-dressed noodles. Store in airtight containers for up to 2 weeks. Sprinkle extra sesame seeds before serving.

18. Mild Citrus White Kimchi — Orange Zest & Yuzu Note

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Citrus zest—orange or yuzu—lifts this mild white kimchi recipe into a bright, aromatic realm. The tang is lively but not sharp, making it an excellent counter to richer dishes.

Ingredients

• 1 head napa cabbage
• 1/2 cup kosher salt
• 6 cups water
• 2 tbsp orange or yuzu zest
• 1/2 cup Korean pear, grated
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp soy sauce

Instructions

1. Soak cabbage in the brine of 1/2 cup salt + 6 cups water for 2 hours.
2. Rinse and drain.
3. Mix zest, pear, garlic, ginger, vinegar, sugar, and soy sauce.
4. Spread between leaves and pack into jars.
5. Ferment 24–48 hours at room temp, then chill.

How to Serve It

Pair with tempura or fatty fish. Store in mason jars for up to 3 weeks. Add extra zest before serving for color.

19. White Kimchi with Scallion Oil — Mild with Aromatic Finish

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Scallion oil gives a glossy, fragrant finish to this white kimchi recipe. It’s still mild, but the oil adds a savory bowl-friendly richness that works well on rice or noodles.

Ingredients

• 1 head napa cabbage
• 1/2 cup kosher salt
• 6 cups water
• 1/2 cup scallion oil (see note)
• 3 scallions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp sugar
• 2 tbsp soy sauce

(Scallion oil: heat 1/2 cup neutral oil and pour over 1/2 cup chopped scallions; cool.)

Instructions

1. Brine cabbage 2 hours in 1/2 cup salt + 6 cups water.
2. Rinse and drain.
3. Mix scallions, garlic, ginger, sugar, and soy sauce.
4. Fill cabbage layers and pack into a jar.
5. Drizzle scallion oil on top before refrigerating after 24–48 hours.

How to Serve It

Serve with fried rice or steamed buns. Store in airtight containers up to 2 weeks. Reheat scallion oil lightly and pour over to revive aroma.

20. Mild Mushroom Umami White Kimchi — Earthy Depth

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Dried shiitake rehydrated into the filling brings rich umami to this mild kimchi without heat. It’s an excellent vegetarian option that feels substantial and savory.

Ingredients

• 1 medium napa cabbage
• 1/2 cup kosher salt
• 6 cups water
• 6 rehydrated shiitake mushrooms, sliced
• 1/2 cup Korean pear, grated
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 3 scallions, chopped
• 2 tbsp soy sauce
• 1 tbsp sugar

Instructions

1. Soak cabbage in 1/2 cup salt + 6 cups water for 2 hours.
2. Rinse and drain.
3. Rehydrate shiitakes in warm water 20 minutes; slice.
4. Mix shiitakes, pear, garlic, ginger, scallions, soy sauce, and sugar.
5. Fill cabbage layers and pack into a jar.
6. Ferment 24–72 hours depending on taste, then refrigerate.

How to Serve It

Serve warm with soba or udon. Store in mason jars for several weeks. For a richer finish, drizzle a little toasted sesame oil when serving.

21. Mild Lemon-Garlic White Kimchi — Bright & Clean

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Lemon and garlic make this white kimchi zesty and bright while keeping the heat away. It’s a lively recipe that pairs especially well with fish or seafood.

Ingredients

• 1 head napa cabbage
• 1/3 cup kosher salt
• 5 cups water
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 cup Korean pear, grated
• 1 tbsp sugar
• 2 tbsp soy sauce

Instructions

1. Brine cabbage in 1/3 cup salt + 5 cups water for 90 minutes.
2. Rinse and drain well.
3. Combine lemon zest, juice, garlic, ginger, pear, sugar, and soy sauce.
4. Toss with cabbage, pack into jar, and refrigerate after 24 hours.

How to Serve It

Serve with seared scallops or light salads. Store in airtight containers up to 2 weeks. Add fresh lemon before serving for brightness.

22. Mild Herb White Kimchi — Dill & Fennel Notes

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Dill and fennel seeds create a gentle, herby white kimchi with a slight anise note. It’s especially nice with fish or Scandinavian-inspired plates looking for an Asian twist.

Ingredients

• 1 small napa cabbage
• 1/4 cup kosher salt
• 4 cups water
• 1/2 cup fennel bulb, thinly sliced
• 2 tsp fennel seeds, lightly crushed
• 1/3 cup chopped dill
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sugar

Instructions

1. Soak cabbage in 1/4 cup salt + 4 cups water for 45–60 minutes.
2. Rinse and drain.
3. Toss fennel, fennel seeds, dill, garlic, ginger, vinegar, and sugar.
4. Combine with cabbage and pack into jar.
5. Refrigerate after 24 hours; develops flavor over 3–5 days.

How to Serve It

Serve with smoked fish or creamy cheeses. Store in mason jars for up to 2 weeks. Garnish with fresh dill when serving.

23. Mild Cucumber White Kimchi — Crunchy Quick Pickle

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Cucumber-based white kimchi is fast and incredibly refreshing. This recipe is fridge-style and ready within a day—ideal for hot-weather meals when you want a crisp, mild bite.

Ingredients

• 3 English cucumbers, thinly sliced
• 1/2 small napa cabbage, shredded
• 1/4 cup kosher salt
• 3 cups water
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp sugar
• 1 tbsp grated ginger
• 2 tbsp soy sauce

Instructions

1. Dissolve 1/4 cup salt in 3 cups water and soak cucumbers and cabbage 30 minutes.
2. Rinse and drain thoroughly.
3. Mix vinegar, garlic, sugar, ginger, and soy sauce.
4. Toss vegetables with dressing and pack into a jar.
5. Refrigerate; ready in 12–24 hours and keeps up to 10 days.

How to Serve It

Great as a side for BBQ or cold noodles. Store in airtight containers. Use a mandoline for even slices.

24. Mild Kohlrabi White Kimchi — Crisp & Slightly Peppery

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Kohlrabi adds a crisp, slightly peppery bite to this white kimchi recipe. It keeps well and adds interesting texture for salads or as a crunchy side.

Ingredients

• 1 small kohlrabi, peeled and julienned
• 1/2 small napa cabbage, shredded
• 1/4 cup kosher salt
• 3 cups water
• 1/3 cup Korean pear, grated
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Soak kohlrabi and cabbage in 1/4 cup salt + 3 cups water for 45–60 minutes.
2. Rinse and drain thoroughly.
3. Mix pear, garlic, ginger, vinegar, sugar, and soy sauce.
4. Toss with vegetables, pack into jars, and refrigerate.
5. Ready in 24–48 hours; keeps up to 2 weeks.

How to Serve It

Serve with sandwiches or as a crunchy snack. Store in mason jars. Use a sharp chef’s knife for neat julienne.

25. Mild Walnut & Pear White Kimchi — Nutty, Subtle Sweetness

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Toasted walnuts add a crunchy, nutty note to this pear-sweet white kimchi recipe. It’s delicate, slightly sweet, and a pleasant change from traditional textures.

Ingredients

• 1 small napa cabbage
• 1/3 cup kosher salt
• 5 cups water
• 1 Korean pear, thinly sliced
• 1/2 cup toasted walnuts, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce

Instructions

1. Brine cabbage in 1/3 cup salt + 5 cups water for 90 minutes.
2. Rinse and drain thoroughly.
3. Toast walnuts lightly and chop.
4. Combine pear, walnuts, garlic, ginger, vinegar, sugar, and soy sauce.
5. Spread between cabbage leaves and pack into a jar.
6. Ferment 24–48 hours then refrigerate.

How to Serve It

Serve with soft cheeses or roasted vegetables. Store in airtight containers for up to 2 weeks. For a party, arrange on a platter with walnut halves as garnish.

White kimchi offers a gentle, versatile side that fits many meals and diets—vegan, vegetarian, low-sodium, or probiotic-friendly. Try a few of these recipes to find your favorite rhythm: quick refrigerator styles, long-fermented probiotic batches, or textured versions with nuts, chestnuts, or mushrooms. If you’re starting multiple jars, a reliable set of mason jars and a good digital kitchen scale will make measuring and storage much easier. Which white kimchi recipe will you pin first? Share with friends and save this list for weeknight sides or special meals.