Description
Discover seven creative kimchi variations to elevate your meals. From classic napa cabbage to quick cucumber, crunchy radish, mild white kimchi, and vegan temple-style options, these fermented dishes add spice, flavor, and probiotics to any plate.
Ingredients
- Napa cabbage (for classic kimchi)
- Korean radish or daikon (for radish cube kimchi)
- Pickling or Persian cucumbers (for cucumber kimchi)
- Green onions (for green onion kimchi)
- Garlic, ginger, and green onions
- Korean red pepper flakes (gochugaru)
- Fish sauce or vegan soy alternatives
- Asian pear or apple (optional for sweetness)
- Sea salt and filtered water
- Kelp, miso paste, or soup soy sauce (for vegan kimchi)
Instructions
- Prepare your vegetables: wash, cut, and salt them as needed depending on the variation.
- Make a kimchi paste with gochugaru, garlic, ginger, and fish sauce or vegan substitutes.
- Coat vegetables thoroughly with the seasoning paste.
- Pack the mixture into clean jars, pressing down to remove air pockets.
- Cover loosely and ferment at room temperature for 1–5 days, depending on desired tanginess.
- Refrigerate once the flavor is where you like it to slow fermentation.
- Try different types: cucumber kimchi for quick crunch, radish cube for texture, or white kimchi for mild sweetness.
- Store all kimchi variations in the fridge, submerged in brine, for up to 3–6 months.
Notes
Adjust spice levels by changing the amount of gochugaru. White kimchi is perfect for mild palates, while cucumber kimchi ferments fastest. Use sea salt, filtered water, and fresh vegetables for best probiotic results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Lacto-Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 2 tbsp
- Calories: 15
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: kimchi, kimchi variations, fermented vegetables, probiotics, Korean food, vegan kimchi