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.
1
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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!
15+ Kimchi Recipes: Quick Bok Choy Kimchi
Prep Time: 10 minutesmins
Cook Time: 5 minutesmins
Brine time: 30 minutesmins
Total Time: 45 minutesmins
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.
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.
Notes
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!