Quick-fermenting dongchimi (radish water kimchi) 동치미

This dongchimi (Korean radish water kimchi) tastes sweet and sour with a deep kimchi flavor when fermented. It's wonderfully refreshing and the radish is crispy and crunchy, the apple making it naturally, mildly sweet. This recipe has 2 uses: one is as a side dish to rice, and the other is for...

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.

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.

Oi-Sobagi (Korean Stuffed Cucumber Kimchi)

A crisp cucumber kimchi, no fermentation required.

Ponytail kimchi (Chonggak-kimchi)

Hi everybody! I’m very excited to introduce chonggak-kimchi to you today, a special kind of kimchi made with radishes called chonggakmu. Chonggak-kimchi is often translated as "ponytail kimchi." I think it’s an awesome translation because the name not only sounds cute but the greens on the...

Chayote kimchi

Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America. It's not a usual Korean cooking ingredient, but I found that it works very well as a substitute for Korean radish when making kkakdugi (Cubed radish kimchi)style kimchi. Koreans say there are almost two...

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...

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...

Homemade Vegan Kimchi

A vegan kimchi that uses a dollop of miso for a savory kick.