Easy Non Spicy Kimchi Recipe Without Asian Market Ingredient

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If you searched for non spicy kimchi recipes, you were likely 100% flustered by the unfamiliar and complicated list of ingredients. Seeing the list of dried jujubes, Korean radish, Korean pears, and glutinous rice flour, you probably just closed the recipe window and gave up on making it.

Napa cabbage brining in a large bowl for an easy non spicy kimchi recipe — Baechu Baek Kimchi: Non spicy kimchi recipe from 3 generations of Korean women

Most white kimchi recipes on Google use ingredients that are unfamiliar to non-Koreans. While these ingredients might be easy to find in Asia or the US, in my experience living in Europe for nearly 4 years, sourcing all those Korean ingredients was not easy at all. For people living outside Asia, getting these ingredients ultimately means having to make a separate grocery trip to an Asian market. It is truly “annoying.”

cucumber water kimchi recipe without gochugaru — Oi Mul Kimchi: Cucumber water kimchi recipe without gochugaru

However, I think you will be very happy to hear this story. The point is that you “absolutely” do not need to rely on hard-to-find ingredients to make a mild kimchi recipe at home. Passed down through 3 generations of Korean home cooking, my grandmother, my mother, and me, this minimalist method focuses on the essence of fermentation itself rather than showy, fancy garnishes. Classic is simple, after all.

my mom and I made the white kimchi recipes — Authentic non spicy kimchi recipe made by 3 generations

Misconception About Complex Fermentation

This actually shocked me, too: the fact that my grandmother’s white kimchi recipe does not include glutinous rice flour paste. One of the common misconceptions among all Koreans and people around the world is that all kimchi fermentation must include boiled glutinous rice flour paste. It is true that glutinous rice paste provides starch, which serves as food for lactic acid bacteria. However, vegetables like cabbage and radish, as well as the fruits that go in, already contain plenty of natural sugars to achieve healthy fermentation on their own. And this was my grandmother’s secret. By skipping the heavy, muddled glutinous rice paste process, the broth becomes much clearer and more refreshing.

Dongchimi: mild kimchi recipe with whole radish

Why Precision Matters When Skipping Rice Flour

While the principle is this simple, because you are skipping the rice paste, matching the exact salt ratio (g) for brining the cabbage and the juice balance from the fruits is the key to failure-free success. If the ratio is off even a little bit, the cabbage easily becomes soft and will not ferment cleanly.

Check out 🥬[THE WHITE KIMCHI: Kimchi is Originally White] for the 3-generation 1g-unit ratio chart, local market ingredient ratio formulas, alternative local vegetables and fruits, and a ripening schedule without a kimchi refrigerator.

Yangbaechu mul kimchi: mild kimchi recipe with cabbage — Yangbaechu Mul Kimchi recipe without gochugaru

clean mild kimchi recipe: THE WHITE — Yangbaechu Mul Kimchi recipe without gochugaru

Alternatives Made with Local Western Grocery Ingredients

When searching for traditional white kimchi recipes, you often end up giving up before even starting due to the list of hard-to-find ingredients like Korean pears, Korean radish, dried jujubes, and chili powder. However, living in Belgium, I perfectly recreated the deep flavor of an authentic non spicy kimchi recipe using only ingredients available at the common supermarket in front of my house. You can also make delicious original white kimchi with fresh local ingredients in your kitchen.

easy western kitchen guide: non spicy kimchi recipe cook book — Easy non spicy kimchi recipe cookbook for Western kitchen

Smart Grocery & Substitution Guide Inside the Book

Check out the 1-1. Ingredient Guide & Global Grocery Map in 🥬[THE WHITE KIMCHI: Kimchi is Originally White] for detailed selection criteria by fruit variety at local markets, how to use green onions/aromatics so the broth does not become slimy, and exact substitution ratios for a clean vegan umami using only salt without fish sauce.

THE WHITE KIMCHI

When you’re tired of heavy flavors – clean white kimchi recipes from my grandmother

5 white kimchi recipes
Exact gram measurements
Global Grocery Map
Zero-Failure Guide & 10x Scaling Chart
Printable Flavor & Mind Journal

Get original →

Mastering Korean Fermentation at Home

Making gut-healthy Korean fermented food should be easy and accessible no matter where in the world you live. With this useful non spicy kimchi recipe, you can enjoy the clear, neat flavor of Korea made right at home anytime without going on an expedition to an Asian market.

In fact, white kimchi is not only difficult to buy as a finished product in Europe, but regular commercial kimchi sold in European or overseas markets is often already overly fermented, soft, and lacking texture. Would you pay 7 Euros for a single meal to eat overly sour kimchi? Or, for just 11 Euros, would you take a ‘3-generation original white kimchi guide’ as a lifelong asset that lets you ferment refreshingly with fresh ingredients right from your local store? It contains all the know-how for you to start fermenting with confidence using only local market ingredients. Start fresh and healthy fermentation today.

🥬 [THE WHITE KIMCHI: Kimchi is Originally White]

FAQ

Yes, of course! Through the ‘Global Grocery Map’ guide inside the cookbook, we show you the exact tips on how to use alternative ingredients such as how to pick local Western pears instead of Asian pears, and tips on using large green onions cleanly without sliminess instead of Korean green onions. This THE WHITE KIMCHI: Kimchi is Originally White cookbook is specially optimized to ferment perfectly using only Western market ingredients.

This is my grandmother’s secret: my grandmother’s white kimchi recipe, which skips making rice paste, prevents over-fermentation, so the storage period is relatively long even in a regular refrigerator. Inside the cookbook, seasonal room-temperature ripening times and proper storage schedules for a regular refrigerator are all included.

It can be made completely vegan. In fact, my grandmother often did not use fish sauce at all in white kimchi. In this The White Kimchi cookbook, fish sauce is optionally used only in Napa Cabbage White Kimchi, and even that can be replaced with salt without fish sauce. Honestly, depending on the occasion, my grandmother sometimes added fish sauce and sometimes did not, so you can do whatever you like according to your taste, haha!