Comments on: Baek Kimchi (White Kimchi) https://www.koreanbapsang.com/baekkimchi/ a Korean mom's home cooking Thu, 09 Nov 2023 01:14:28 +0000 hourly 1 By: Hyosun https://www.koreanbapsang.com/baekkimchi/#comment-102678 Thu, 09 Nov 2023 01:14:28 +0000 http://www.koreanbapsang.com/?p=1312#comment-102678 In reply to Ida Maria.

Sounds great! Thanks!

]]> By: Ida Maria https://www.koreanbapsang.com/baekkimchi/#comment-102677 Wed, 08 Nov 2023 14:24:57 +0000 http://www.koreanbapsang.com/?p=1312#comment-102677 Hi Hyosun,

I´ve used mushroom ferment in my Baek kimchi to make it vegetarian – it´s got the umami – just thought it might be useful to people who only eat veg. Your recipes are great, btw – Take care IM

]]> By: Hyosun https://www.koreanbapsang.com/baekkimchi/#comment-98709 Wed, 17 Feb 2021 05:05:03 +0000 http://www.koreanbapsang.com/?p=1312#comment-98709 In reply to Jenny Kim.

Make some ssambap. I have a recipe on the blog. Or, chop it up and use it in fried rice. How about mild kimchi pancake? Add to bibimbap or bibim guksu. Hope you find something you like from this list.

]]> By: Jenny Kim https://www.koreanbapsang.com/baekkimchi/#comment-98704 Tue, 16 Feb 2021 18:35:14 +0000 http://www.koreanbapsang.com/?p=1312#comment-98704 5 stars
What can you make with sour baek kimchi?

]]> By: Jenny https://www.koreanbapsang.com/baekkimchi/#comment-98145 Sat, 31 Oct 2020 01:09:31 +0000 http://www.koreanbapsang.com/?p=1312#comment-98145 5 stars
In reply to Hyosun.

Thank you! It turned out beautifully!

]]> By: Hyosun https://www.koreanbapsang.com/baekkimchi/#comment-98123 Tue, 27 Oct 2020 06:01:48 +0000 http://www.koreanbapsang.com/?p=1312#comment-98123 In reply to Jenny.

Oh sorry I just saw this. No it’s not ruined, but you can leave it out now if you didn’t that day. It will help with fermentation. Depending on how fast you want to enjoy your kimchi, you can leave it out 1 to 3 days unless you live in a hot weather area.

]]> By: Jenny https://www.koreanbapsang.com/baekkimchi/#comment-98107 Sat, 24 Oct 2020 02:43:36 +0000 http://www.koreanbapsang.com/?p=1312#comment-98107 Hello!
I left the kimchi on the counter and went to work. But, my husband put it in the fridge accidentally. Will this ruin the kimchi if it dis not ferment at room temperature?
Thank you!

]]> By: Hyosun https://www.koreanbapsang.com/baekkimchi/#comment-95261 Thu, 27 Feb 2020 02:26:56 +0000 http://www.koreanbapsang.com/?p=1312#comment-95261 In reply to Susan H..

Raw chestnuts! Hope you try it.

]]> By: Susan H. https://www.koreanbapsang.com/baekkimchi/#comment-95258 Thu, 27 Feb 2020 00:18:05 +0000 http://www.koreanbapsang.com/?p=1312#comment-95258 I went to Seoul a few years ago and had white kimchi in a restaurant. It was love at first bite!! Haven’t been able to get it out of my head. This recipe looks divine. I was wondering what kind of chestnuts I should use – raw or pre-cooked? I appreciate your knowledge.

]]> By: Hyosun https://www.koreanbapsang.com/baekkimchi/#comment-81841 Sat, 30 Mar 2019 21:44:26 +0000 http://www.koreanbapsang.com/?p=1312#comment-81841 In reply to Marty.

Hi Marty! I’m happy to hear you made baek kimchi. My favorite! You can omit jujubes if hard to find. It won’t make a significant difference in the taste of kimchi. Normal dried dates are quite different. The cut vegetables and pine nuts floating are fine. You don’t need to remove them. Enjoy!

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