Baek kimchi is all about your business to know
What is baek kimchi? If you've come across this blog, you might be interested in learning more about it. Here’s a brief overview:
Authenticity
One of hundreds of traditional Korean kimchi recipes
Fermented Goodness
Packed with gut-friendly probiotics and nutrients for a healthy boost.
Versatile
Perfect for all ages and spice tolerances.
I’m also writing this blog to explain what you might see in the jar now and how it may change over time. Here’s what to expect:
Red/Orange Particles: We use a lot of apples in our kimchi to boost probiotics through carbohydrates. Perfectly peeling apples is not always possible, so you might spot some unpeeled bits. We leave these in the kimchi to preserve extra microbiomes rather than filtering them out.
Black or Pink/Red Particles: Our kimchi contains Korean salted shrimp, which are tiny whole shrimp. These shrimp can appear as pink/red or black particles in the jar.
Black Dots on Cabbages: These are known as pepper spots. They occur naturally when cabbages are grown in soil with imbalanced nitrogen levels or in hot weather. However, pepper spots do not affect the quality or flavor of the kimchi. They simply add a unique touch. Please check out my other blog, where I go into more detail about this topic.
Baek kimchi can change color over time due to natural oxidation. As it ferments and interacts with light (even from the fridge) and air, you might notice the cabbage developing a slightly brownish hue. This color change is a normal part of the fermentation process. Unlike baek kimchi, these color changes are not visible in red kimchi, even though they occur.