How to Make Kimchi + 5 New Recipes

Last Updated September 12, 2017
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How to make kimchi
Photo by Katie Doner and Enna Grazier for edible New Hampshire

Spicy kimchi is a Korean staple, made from fermented cabbage steeped in peppers and spices. It's loaded with vitamins and those healthy gut bacteria also found in yogurt. Here's how to make a basic kimchi, plus 5 variations. 

Basic Kimchi

Basic cabbage kimchi
The character of your kimchi will change as it ages. Over time it will get funkier and more sour. Use the " fresh" kimchi as a condiment on sandwiches or a side dish with grilled meats. The sourer...

Kimchi Recipe

Cabbage Kimchi in Jar
It is really very easy and cheap to make. The average Korean consumption is 40 pounds per year, about 1/4 of a cup a day. This recipe makes 2 quarts, about 32 servings. I only have to make it 10 times...

Pumpkin Spice Kimchi

pumpkin spice kimchi
Whenever the annual pumpkin spice latte freak-out begins, I get excited. I couldn’t care less about the latte, but I know it means that I’ll soon be able to get my hands on locally grown pumpkins...

Ramp Kimchi

Ramp Kimchi at Kitchen on San Marco
This is a fresh kimchi and is meant to be eaten in the first 3 to 5 days of making it.

Beet Kimchi

beet kimchi in white bowl in palm of hands
Use a mandoline slicer to turn the carrots and beets into thin matchsticks.

Chanterelle Kimchi

Chanterelle Kimchi by Cache Cache's Nate King
King likes to pair this fiery condiment with pork; it would also be a delicious addition to fried rice. You can find chanterelles throughout late fall at select grocery stores like Whole Foods, or...
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