really? a white version??

…was a repeated response I received when asked if they’ve ever heard of non-spicy, white kimchi. Yes…kimchi is not all spicy and red. There’s definitely a variety of kimchi and really, it’s up to the creator to match the flavor and “hotness” to his/her taste buds.

One popular recipe that people crave in the summertime is “baek kimchi”. The term “baek” literally translates into “white”. Red pepper is not used for this refreshing recipe. Instead, it includes napa cabbage, radish, salt, salted shrimp, garlic, ginger, water, sugar, and scallion.

There’s also white kimchi that uses radish instead of cabbage and whole baby radish as well. The possibilities are endless!

On another note:
Another very popular item that I’d like to introduce on the list is the traditionally fermented kimchi (Aged Kimjang Kimchi = Aged Stored Kimchi). Back in the day, before stoves and fridges, before North Korea and South Korea, the people of Korea would salt and store away their veggies. Centuries later, they realized how much taste and flavor they can pack in by storing their veggies away for a season or two marinated in spices. Hence…the kimchi as we know it today. Arirang Kimchi carries a specialty kimchi that’s tightly packed in and stored away at ground temperature as it was done in traditional Korea. For more info, please contact us.