How to Make White Kimchi

According to my Korean Canadian friend and avid kimchi maker Bonah, there are over two hundred varieties of kimchi. Because she regularly shares her wonderful kimchi creations with me, I quickly learned about the diverse flavors and kinds of kimchi. One of the first types of kimchi she shared with me lacked the signature reddish color I was accustomed to but had all the great flavor of kimchi that I love. She told me it was a type of kimchi known as white kimchi. I’ve created here a simplified version that has lots of flavor without the heat often associated with kimchi, for those who can’t eat spicy foods or anyone looking to try a diverse range of kimchis. Instead of the traditional Korean ingredients, which can be difficult to find in the small town in which I live (and perhaps where you live too), I substituted vegetables that are more readily available.