Baechu Kimchi (Napa Cabbage Kimchi)

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

How to Make Kkakdugi (Radish Kimchi)

Fermented radishes deliver plenty of funk and crunch.

White Kimchi (Baek-kimchi)

Baek-kimchi literally translates as "white kimchi" in English, because it's not made with Korean hot pepper flakes (gochugaru), which makes it whitish. It's not spicy at all, but that doesn't mean it's bland! As you see in the video, it's made with precious ingredients like chestnuts, jujubes...

Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'

Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for ...

Nabak-kimchi (Vegetable and Fruit Water Kimchi) 나박김치

Today's recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It's fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat. Koreans serve this kimchi as a side dish to rice, but also rice cake...

Yeolmu Kimchi (Quick-Fermented Young Radish Greens)

This quick radish kimchi is crunchy and cooling, perfect for complementing a bowl of barley bibimbap or noodles.

Mustard greens kimchi (Gat-kimchi: 갓김치)

This kimchi is simple to make, crispy and delicious. You can eat it right away but it's best when fermented and a little sour.

Green onion kimchi (Pa-kimchi: 파김치)

Today I have a new kimchi for you, made with green onions! It's called Pa-kimchi (파김치) in Korean or you can call it green onion kimchi! Pa-kimchi is very aromatic, strong, spicy, crispy and much easier to make than traditional Korean baechu kimchi (napa cabbage kimchi). You make it with the...

Michael Natkin's Kimchi Jigae with Shiitake and Daikon

We've got to thank Michael Natkin, author of Herbivoracious for veg-ifying one of our favorite Korean dishes, kimchi jigae so that our vegetarian compatriots can enjoy the goodness that is this sour-spicy stew.

Emergency Kimchi (Yangbaechu-kimchi)

A simple and rapid method I developed for making kimchi.