Baek (white) Kimchi with no chillies.

This Kimchi is stuffed with a variety of vegetables, fruit, pine nuts, oysters and rock ear mushrooms.

The original Kimchis were Baek Kimchi from over a 1,000 years ago but did not use the Chinese leaf cabbage. In those times, Kimchi was radish dipped in fermented soya bean paste or salted in brine.

When it comes to Baek Kimchi, we need to wait until it ferments. This depends on temperature but usually takes 2 to 7 days.

When the Kimchi starts to ferment, it will smell a little bit sour and will bubble. The brine is a great sauce for cold noodles, or drunk as an appetizer before eating a main meal. My father was a very picky eater so if we had this Baek Kimchi in the house then he always drank a little bit of the brine before his meal and ate the crispy Baek Kimchi afterwards.