Baek-kimchi

Baek-kimchi

What it is

Chilli reached Korea only in the seventeenth century, so every kimchi before that was white; baek-kimchi is not a mild version of the red one but the older form that survived beside it. The stuffing of pear, jujube and chestnut belongs to that lineage, feeding the brine as it ferments.

In the kitchen

Keep it cold and eat it young: without gochugaru there is nothing to mask over-fermentation, and past two weeks the pear turns cidery. Serve the leaves whole with a spoonful of the brine over them.

Goes with

Napa cabbage Nashi pear Jujube Chestnut Garlic Ginger Saeujeot Daikon

Same species

Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero Chinese broccoli

In season alongside

Crosnes Belgian endive Kkakdugi Chantecler apple Halfbeak (sayori) Spaghetti squash

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