White Kimchi




Posted in FoodCanning-and-preserves

Introduction: White Kimchi

About: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life.

The mild cousin of red kimchi, white kimchi is delicious on it's own or on a sandwich. This version uses fresh ingredients and leverages a pickle pipe to keep the process simple.


  • 2 lbs napa cabbage, shredded
  • 2 tbsp kosher salt + 1 tsp
  • 1 large carrot, julienned
  • 1 bunch scallions, chopped
  • 1 tsp fresh ginger, chopped
  • 2 cloves garlic, chopped
  • 1 tsp sugar

Helpful Gear:

Step 1: Salt and Set

Place the 2 tbsp salt and cabbage in a bowl and toss. Cover the bowl with a plate and towel for two hours.

Step 2: Rinse and Mix

Rinse, squeeze, and re-rinse the cabbage in cold water. Squeeze out remaining excess water and put in a large bowl. Mix in carrots, scallions, garlic, ginger, 1 tsp salt, and sugar. Toss well.

Step 3: Pack and Pipe

Put a couple of handfuls of cabbage mixture into mason jar and tamp. Continue this process until cabbage mixture is gone or jar is filled to the shoulder. Top with glass weight. Place the pickle pipe on top and seal jar with ring. Allow to ferment in a cool, dry, dark place for 3-5 days.

After 3-5 days, open and enjoy!

I like to eat mine on southern hand rolled biscuits.



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    Is the glass weight to keep the ingredients down? The liquid in the jar, where did that come from?

    1 reply

    Yes, the weights keep the ingredients below the level of the liquid. The liquid is produced by the cabbage when it is salted and packed.