Can I make kimchi without any chili to have a non-spicy version, and will it ferment in the same way?

Question

Can you make a non-spicy kimchi without any chili? Learn how to make a 'white kimchi' and find out if it ferments in the same way.

Answer 1

Yes, you can make kimchi without chili for a non-spicy version, often called 'baek kimchi' (white kimchi). It will still ferment, but the flavor profile will be different, relying more on the other ingredients for complexity.

Detailed Explanation:

Traditional kimchi relies on chili powder (gochugaru) for its characteristic red color and spicy flavor. However, the fermentation process itself is driven by lactic acid bacteria, which are naturally present on the vegetables and in the environment. These bacteria consume sugars in the vegetables and produce lactic acid, which preserves the kimchi and gives it its sour, tangy flavor.

When making kimchi without chili, you'll need to compensate for the missing flavor and color. Baek kimchi typically includes ingredients like Korean pear, radish, garlic, ginger, and sometimes other vegetables like jujubes or pine nuts to add sweetness and complexity. The fermentation process will still occur, but the resulting kimchi will have a milder, more refreshing flavor. The fermentation time might also be slightly different, so it's important to taste it regularly to achieve the desired level of sourness.

Here's a simplified breakdown:

1. Prepare your vegetables: Napa cabbage is still the base, but you'll also need other vegetables like radish, Korean pear, and aromatics.

2. Brine the cabbage: This step is crucial for drawing out moisture and softening the cabbage.

3. Make the paste: Instead of chili powder, use a mixture of garlic, ginger, Korean pear, rice flour porridge (optional, for thickening), and fish sauce or salted shrimp (optional, for umami).

4. Mix everything together: Combine the brined cabbage, other vegetables, and the paste.

5. Ferment: Pack the kimchi into an airtight container and let it ferment at room temperature for a few days, then refrigerate to slow down the fermentation process.

Pro Tip:

When making baek kimchi, use high-quality ingredients, especially the Korean pear, as its sweetness and flavor will be more prominent without the chili. Also, monitor the fermentation closely, as the taste can change quickly.