Baek-kimchi

Baek-kimchi is a type of traditional Korean food that is made from vegetables like radishes and napa cabbage. It is a type of kimchi that is not spicy and has a white color.

To make baek-kimchi, people start by preparing the vegetables. They take the radishes and napa cabbage and cut them into small pieces. Then, they put these pieces in a big container or jar with some salt. Salt helps to make the vegetables stay fresh and also gives a nice taste.

After putting the vegetables and salt in the container, people usually leave it for a while. This process is called "fermentation." Fermentation is when the natural bacteria in the air and the vegetables start to work together and make changes. It takes some time, usually a few days, for the fermentation process to happen.

During this time, the salt helps to draw out extra water from the vegetables. This is important because it helps to make the kimchi taste better and last longer. The vegetables also start to get a little softer and more flavorful during fermentation.

Once the fermentation process is complete, the baek-kimchi is ready to eat! It can be served as a side dish with a meal or used in other dishes like soups and stir-fries. Some people even enjoy eating it on its own as a snack.

Baek-kimchi is known for its fresh and light taste compared to other types of kimchi. It is not spicy, so even young children can enjoy eating it. It is also good for our bodies because it is a fermented food. Fermented foods have lots of good bacteria that can help our digestion and keep us healthy.

So, in simple terms, baek-kimchi is a special Korean dish made with vegetables and salt. It is left to ferment, or change, for a few days until it becomes tasty and ready to eat. It is not spicy and can be enjoyed with a meal or on its own.