These kimchi recipes are all authentically Korean and you can easily make them at home. Each kimchi recipe will guide you how to make healthy homemade kimchi with the right kimchi ingredients and the step-by-step instructions.
Do you know that there are over 100 different variety of kimchi in Korea? From the world-famous cabbage kimchi to water kimchi, you will find one kimchi that you can not live without.
Homemade kimchi is a staple in Korean cuisine. Here are 15+ most well known Korean kimchi recipes.
Each kimchi recipe comes with information of kimchi ingredients and the easy step-by-step instructions. Learn more about the health benefits of each kimchi and how to ferment them correctly. Try making some at home. They are all easy to make.
Easy Kimchi Recipe for Beginners
This kimchi recipe is a beginner’s guide and makes traditional Korean kimchi easily. You can enjoy the healthy benefit of homemade kimchi with this cabbage kimchi recipe.
Bachelor kimchi is a popular radish kimchi made with Ponytail radish. It retains its crunchiness even after the long fermentation. This mild radish kimchi is fun to make and delicious to eat! I believe everyone should make this at least once.
Nabak kimchi is a mild Korean water kimchi made with cabbage and other vegetables. It doesn't require fish sauce and uses very little chili flakes. It's a great vegan and vegetarian kimchi and refreshingly tasty.
Pa kimchi is a quick and delicious variation of traditional Korean kimchi. Made with fresh green onions, Korean chili flakes, and fish sauce, it's ready in just 25 minutes and makes a perfect side dish or condiment for any Korean meal. Vegan diet adaptable.
Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
To make the kimchi filling, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
Store your bok choy kimchi in an airtight container. You can let it ferment at room temperature for one day if you like a fermented taste. Otherwise keep your bok choy kimchi in the refrigerator at all times. It will still ferment but slowly. This kimchi should be consumed within 3 weeks.
To make the sea kelp stock; simmer a piece of dried sea kelp in a cup of water for 4-5 minutes. Discard the kelp and let the stock cool down.
Loads of great recipes here! So much kimchi, so little time . . . 🙂 Thanks!