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.

A collection of authentic Korean kimchi recipes with a different variety.

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.

Cabbage kimchi (Mak-kimchi) is fermenting in two glass jars

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.

Traditional cucumber kimchi (Oi-Sobagi) is stuffed with Asian chives, carrot, onion, Korean chili filling

Traditional Cucumber Kimchi Recipe (Oi-Sobagi)

Korean cucumber kimchi, also known as oi-sobagi, is a healthy summer side dish. This traditional recipe is easy to make at home and keeps its crisp texture throughout the fermentation process.

Freshly made Bok Choy Kimchi is served in a stone bowl

Quick Bok Choy Kimchi

Make a quick batch of kimchi with baby bok choy, fresh chilies, and sweet apple. This quick bok choy kimchi takes 30 minutes of brine time and only 15 minutes to assemble.

Whole cabbage kimchi is stacked together and stored in a container lined with a plastic bag.

The Most Popular Cabbage Kimchi in Korea

Making authentic cabbage kimchi takes time, but it's worth every effort. This authentic recipe rewards you with light and refreshing flavor.

Green Cabbage Kimchi thumbnail

Easy Green Cabbage Kimchi Recipe

Green cabbage kimchi is a great solution to replace your traditional cabbage kimchi. The crunchy sweetness of regular green cabbage makes a truly delicious kimchi.

Cubed Radish Kimchi (Kkakdugi)

Cubed Radish Kimchi (Kkakdugi)

Learn tips and secrets of making Korean restaurant-style cubed radish kimchi (kkakdugi) at home. It creates the most crunchy and refreshingly tasty radish kimchi

bachelor kimchi is a type of Korean radish kimchi

Bachelor Kimchi (Ponytail Radish Kimchi)

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.

Kimchi seasoning is kept inside of a linen cloth in the nabak kimchi.

Nabak Kimchi (Korean Water Kimchi)

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.

Perilla Kimchi is topped with spicy chili sauce with carrot and onion slices

Perilla Leaf Kimchi (Kkaennip Kimchi)

Learn how to make authentic Korean Perilla leaf Kimchi (Kkaennip Kimchi) using and fresh chilies. It's an easy kimchi for kimchi lovers

Turnip kimchi is served in a blue and white bowl over a white kitchen towel.

Turnip Green Kimchi

Turnip green kimchi is well suitable kimchi to make in the fall season when turnip greens are abundant and cheap. Fresh red chili makes it more refreshing and light in taste.

Garlic Chives Kimchi (Buchu kimchi) is quick and easy kimchi to enjoy any season.

Garlic Chives Kimchi (Buchu Kimchi)

Tender Korean garlic chives (aka Chinese chives or Asian chives) makes an easy and tasty kimchi within 30 minutes. Look for slim garlic chives in your local Asian market.

A bundle of Pa Kimchi is placed on a serving dish with a pair of chopsticks.

Pa Kimchi (Green Onion Kimchi)

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.

Korean traditional radish kimchi served on a blue plate and chopsticks

Traditional Radish Kimchi

This old-fashioned radish kimchi (seokbakji) is delicious and commonly eaten in the south. It holds the crunch texture longer and maintain its deep robust fermented flavor throughout.

Vegan kimchi is stored and is fermenting in a glass jar.

Easy Vegan Kimchi Recipe

This vegan kimchi recipe uses flavorful alternatives to traditional fish sauce, making it easy to enjoy the delicious and healthy Korean fermented vegetable dish without compromising on taste.

Freshly made kimchi is showing its bright red color and crispy texture in a bowl next to rice.

30-Minute Kimchi (Quick Cabbage Kimchi Recipe)

You can make authentic Korean cabbage kimchi from scratch within 30 minutes. Step-by-step instruction will improve your kimchi making skill.

And there you have it – 15+ Kimchi Recipes You Can Easily Make At Home! I hope this list brought you some inspiration for your Korean cooking adventure.

If you have tried any of these recipes, don’t forget to tag me on Instagram or Pinterest. Love to see your creation!

A collection of authentic Korean kimchi recipes with a different variety.

15+ Kimchi Recipes: Quick Bok Choy Kimchi

Make a quick batch of kimchi with baby bok choy with fresh chilies and sweet apple. This quick bok choy kimchi takes less than hour to make. Plus 15+ more authentic kimchi recipes to prepare at home.
5 from 10 ratings


For kimchi filling:


  • Place clean bok choy in a large mixing bowl.
  • 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.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.