Non-Spicy White Kimchi Recipe: Sliced Cabbage Style

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What Sets White Kimchi Apart from Traditional Kimchi?

While both white kimchi and traditional kimchi (the red spicy kind) share similarities, there are distinct differences that set them apart.

The #1 difference between the two is that white kimchi omits the chili flakes (gochugaru), resulting in a milder flavor profile and no red color. This makes it a great alternative for those who may find the spiciness of traditional red kimchi overwhelming.

Kimchi: 2 Styles

Cabbage Buns: Ttong Kimchi

Ttong kimchi stuffs whole cabbage leaves and then wraps them into cabbage buns. The wrapping of the cabbage leaves into buns takes a bit more skill level if you are new to kimchi making.

Sliced Cabbage Leaves: Mak Kimchi

Mak kimchi slices up the cabbage leaves instead of wrapping them into buns.

This recipe is for Mak white kimchi, sliced cabbage version! If you’d rather make ttong white kimchi (cabbage buns), click here.

The Health Benefits of Non-Spicy White Kimchi

Aside from its delicious taste, non-spicy white kimchi offers numerous health benefits. It is packed with vitamins, minerals, and beneficial bacteria that promote gut health. The fermentation process involved in making kimchi produces lactic acid bacteria, which aids digestion and boosts the immune system.

Additionally, white kimchi contains fiber-rich vegetables like napa cabbage and radish, which contribute to a healthy digestive system. The combination of these factors makes non-spicy white kimchi a nutritious and probiotic-rich addition to your diet.