Easy White Kimchi

Vegan. Gluten-Free. Keto. Low Carb. Healthy Gut Bacteria (Probiotics).

You may have seen my Easy Classic Kimchi recipe that I posted back in April. It is one of the very first recipe I posted and I am happy to end the year with the non-spicy version of it: White Kimchi.

This post is short and sweet. If you want to see a step-by-step photo of the process, please refer to the Easy Classic Kimchi. If you have any questions or concerns, you can find me on Instagram at: @craving_nomz!

Happy Holidays!

Easy White Kimchi

This non-spicy kimchi takes is crisp, tangy, and good for you. It is quick and easy to put together and only takes 2 days to ferment. Vegan option available.
Course: Appetizer, Side Dish
Cuisine: Korean
Keyword: pickles
Servings: 32 oz


  • mason jar or fermentation container



  • 1/2 medium napa cabbage
  • 1/4 small daikon
  • 2 tbsp coarse salt
  • 1 cup water
  • 1/2 small carrot
  • + any other veggies you want


  • 1/2 tbsp glutinous rice flour
  • 2 cups water
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tbsp fish sauce or more salt
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 2 tbsp reserved kimchi brine from the previous batch* optional


Prepare the vegetables

  • Slice the daikon into half-circle pieces, about 1/4" thick.
    Chop up the napa cabbage into 2-3" wide pieces.
    Cut the carrot into thin matchsticks, about 2-3" thick.
  • Add all the cut veggies into a large bowl with 2 tbsp coarse salt and 1 cup water. Let soak for about 4 hours, mixing the mixture up every hour.
    white kimchi

Make the brine

  • Mix together glutinous rice flour with water in a pot and heat over medium heat, stirring until it has thickened and looks slightly cloudy.
  • Mix in salt, sugar, and fish sauce. Once the mixture has cooled, add minced garlic and ginger and any reserved kimchi brine* (optional).


  • If you are using mason jars or some other heat-safe container, sanitize them by dunking them in hot water. Drain and let cool. If you are using plastic, make sure that your containers are clean.
  • When the napa cabbage easily bends but still holds a crunch, it is ready for the fermentation step. Thoroughly rinse the veggies you prepared earlier and let them drain in a colander.
  • Tightly pack your fermenting containers with the veggies, making sure to press down to remove any trapped air. Leave about 1.5" of space at the top. Pour your brine over the vegetables, completely covering them. It is ok if some veggie pieces float to the top.
  • Cover and leave, place it on a drip tray, and leave it to ferment in a dark place at room temperature for about 2 days or when it becomes very bubbly and the vegetables starts becoming tangy. Be careful opening the containers for the first time, and I highly recommend opening them in a sink since the fermentation process introduces gases, and the kimchi may force its way out.
  • Store in the fridge and enjoy within a month.


*reserved kimchi brine from the previous batch: If you have brine from your last homemade or store brought kimchi, you can use it in making the brine to jumpstart the good bacteria culture and add flavor. 

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