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.
In this post, I teach you how to make cucumber kimchi (oi-sobagi), which is an essential summer kimchi in Korean cuisine. This tratitional kimchi recipe is easy to make at home. The stuffed cucumber kimchi ferments well and retains its crispness all the way through. Step-by-step instructions and video included.
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.
Prepare this simple gluten-free green onion kimchi within 25 minutes. The delicious taste lasts even if you let it ferment for a long time. Look for slim and tender green onions at your local farmer's market during the summer.
Learn how to make vegan kimchi with this authentic Korean recipe. This healthy Korean side dish offers the same tangy, flavorful kimchi taste just like the traditional cabbage kimchi would, but made without any animal product. And it's gluten-free!
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.