Best 3 Kimchi Not Spicy Recipes

**Kimchi: A Taste of Korea**

Kimchi, a staple in Korean cuisine, is a fermented dish typically made from napa cabbage and Korean radish. It is a complex and flavorful dish that can be enjoyed as a side dish or used as an ingredient in other dishes. Kimchi is a rich source of probiotics, which are beneficial bacteria that can improve gut health. It is also a good source of vitamins and minerals, including vitamin C, vitamin K, and iron.

This article presents a collection of kimchi recipes that cater to diverse preferences and dietary restrictions. From classic kimchi to vegan kimchi and kimchi pancakes, these recipes offer a delightful exploration of Korean culinary traditions.

**Classic Kimchi:**

This recipe stays true to the traditional method of making kimchi, using napa cabbage, Korean radish, garlic, ginger, and gochugaru (Korean chili powder). The fermentation process, which takes about a week, develops a complex and slightly spicy flavor.

**Vegan Kimchi:**

For those following a vegan diet, this recipe offers a plant-based version of kimchi. Using a combination of napa cabbage, carrots, radishes, and a blend of spices, this kimchi delivers a satisfying crunch and a tangy flavor without the use of fish sauce or shrimp paste.

**Kimchi Pancakes:**

These savory pancakes are a delicious and versatile way to enjoy kimchi. Made with a batter of flour, eggs, and kimchi, they can be served as an appetizer, main course, or snack. The kimchi adds a spicy kick and a burst of flavor to the pancakes.

**Kimchi Fried Rice:**

This classic Korean dish is a quick and easy meal that combines kimchi, rice, vegetables, and protein. The kimchi adds a spicy and tangy flavor to the fried rice, making it a flavorful and satisfying dish.

**Kimchi Soup:**

This hearty soup is perfect for a cold day. Made with a flavorful broth, kimchi, vegetables, and meat or tofu, this soup is both comforting and nutritious. The kimchi adds a depth of flavor and a spicy kick to the soup.

Check out the recipes below so you can choose the best recipe for yourself!

BAEK KIMCHI (KOREAN WHITE NON-SPICY KIMCHI)

Baek Kimchi (Korean White Non-Spicy Kimchi) image

We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can't handle spicy foods and is milder in flavor. Enjoy with rice and other meals.

Provided by mykoreaneats

Categories Side Dish Vegetables Carrots

Time P1DT13h10m

Yield 12

Number Of Ingredients 16

Ingredients

½ cup coarse salt
1 napa cabbage, cut into chunks
2 jujube (Chinese dates), or more to taste
5 ½ cups water, divided
3 tablespoons salted fermented shrimp (saewujeot)
2 scallions, cut into 1-inch pieces
6 cloves garlic, sliced
2 tablespoons sliced fresh ginger
½ Korean radish, cut into matchsticks
5 chestnuts, cut into thin strips
½ pear, cut into matchsticks
2 carrots, cut into matchsticks
1 red chile pepper, seeded and thinly sliced, or more to taste
1 green chile pepper, seeded and thinly sliced, or more to taste
4 teaspoons brown sugar
2 teaspoons salt

Steps:

Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 11.3 g, Cholesterol 2.5 mg, Fat 0.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4201.1 mg, Sugar 4.6 g

QUICK SPICY KIMCHEE

Quick Spicy Kimchee image

Provided by Tyler Florence

Categories side-dish

Time 6h40m

Yield 1 quart

Number Of Ingredients 8

Ingredients

2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar

Steps:

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

SPICY KOREAN KIMCHI

Spicy Korean Kimchi image

This recipe is a bit different than any already posted here on Recipezaar and it is exceptionally good. After mellowing for two days in the fridge it is still crunchy and as the title says - very spicy - like hot. The recipe was in a pamphlet that was left at my house. Serve this as a side dish-a garnish that will enhance the flavor of your meal

Provided by Bergy

Categories Vegetable

Time P3DT20m

Yield 2 pints

Number Of Ingredients 9

Ingredients

1 lb sized head Chinese cabbage
2 tablespoons sea salt
4 cups cold water
1 tablespoon fresh garlic, chopped
1 tablespoon fresh ginger, finely chopped
1 tablespoon green onion, finely chopped
2 teaspoons dried chili pepper flakes
2 teaspoons sugar
1 tablespoon sea salt

Steps:

Separate and wash the cabbage leaves.
Sprinkle them with the 2 tbsp of salt.
Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
The water should cover the leaves if not place a heavy object on them to keep them submerged.
After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
Pour 11/2 cups of very hot water over the mixed seasoning.
Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
Place in the fridge for two days. Flip the bag every time you open the fridge door.
To serve cut the leaves into 2" strips and serve as a side condiment.
To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

Nutrition Facts : Calories 65, Fat 0.6, SaturatedFat 0.1, Sodium 10496.9, Carbohydrate 14.3, Fiber 3.2, Sugar 7.9, Protein 3.2

Tips:

Choose the right cabbage: Napa cabbage is the traditional choice for kimchi, but you can also use other types of cabbage, such as green cabbage or bok choy.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your kimchi will taste.
Make sure your hands are clean: When handling the kimchi, make sure your hands are clean to avoid introducing any bacteria.
Use a clean container: The container you use to store the kimchi should be clean and airtight.
Be patient: Kimchi takes time to ferment, so be patient and let it sit for at least a few weeks before eating.

Conclusion:

Making kimchi is a fun and rewarding experience, and it's a great way to add some spice and flavor to your meals. With a little planning and effort, you can easily make delicious kimchi at home. So what are you waiting for? Get started today!