Kimchi is a versatile and delicious Korean side dish that is known for its tangy and spicy flavors. While traditional kimchi is made with cabbage, there are countless variations that incorporate different vegetables and seasonings. If you're looking to experiment with different flavors and add your own twist to this classic dish, here are seven easy kimchi recipes to try at home:

1. Classic Napa Cabbage Kimchi

Ingredients:

  • 1 medium-sized Napa cabbage
  • 1/4 cup of salt
  • 2 tablespoons of Korean red pepper flakes (Gochugaru)
  • 1 tablespoon of sugar
  • 4 cloves of garlic, minced
  • 1 tablespoon of grated ginger
  • 2 green onions, sliced

Instructions: Follow the steps outlined in the previous article to prepare and ferment the cabbage with the classic seasoning paste. This recipe yields the traditional and beloved Napa cabbage kimchi that you can enjoy as a side dish or in various Korean recipes.

Reading more:

2. Radish Kimchi (Kkakdugi)

Ingredients:

  • 2 cups of Korean radish (mu), peeled and cubed
  • 1 tablespoon of salt
  • 1 tablespoon of Korean red pepper flakes (Gochugaru)
  • 1 teaspoon of sugar
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 2 green onions, sliced

Instructions: In a bowl, mix the radish cubes with salt and let them sit for about 30 minutes. Rinse the radish under cold water and drain well. In a separate bowl, combine the red pepper flakes, sugar, garlic, ginger, and green onions to create a seasoning paste. Add the radish cubes to the paste and mix well. Transfer the mixture to a clean jar and ferment as described in the previous article.

3. Cucumber Kimchi (Oi Sobagi)

Ingredients:

  • 2 medium-sized cucumbers
  • 1 tablespoon of salt
  • 1 tablespoon of Korean red pepper flakes (Gochugaru)
  • 1 teaspoon of sugar
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 2 green onions, sliced

Instructions: Cut the cucumbers into quarters lengthwise, leaving the ends intact. Rub salt on the cucumbers and let them sit for about 30 minutes. Rinse the cucumbers under cold water and drain well. In a bowl, mix the red pepper flakes, sugar, garlic, ginger, and green onions to create a seasoning paste. Stuff the cucumbers with the paste, ensuring they are fully coated. Place the stuffed cucumbers in a clean jar and ferment as described in the previous article.

4. White Kimchi (Baek Kimchi)

Ingredients:

Reading more:

  • 1 medium-sized Napa cabbage
  • 1/4 cup of salt
  • 1 tablespoon of grated ginger
  • 2 cloves of garlic, minced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 2 green onions, sliced

Instructions: Follow the steps outlined in the first recipe to prepare and ferment the Napa cabbage. However, omit the red pepper flakes. Instead, mix the ginger, garlic, fish sauce, soy sauce, sugar, and green onions to create a seasoning paste. Coat the cabbage with the paste and ferment as described in the previous article. White kimchi has a milder flavor compared to the traditional spicy kimchi.

5. Carrot and Radish Kimchi

Ingredients:

  • 1 cup of julienned daikon radish
  • 1 cup of julienned carrots
  • 1 tablespoon of salt
  • 1 tablespoon of Korean red pepper flakes (Gochugaru)
  • 1 teaspoon of sugar
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 2 green onions, sliced

Instructions: In a bowl, mix the daikon radish, carrots, and salt. Let them sit for about 30 minutes. Rinse the vegetables under cold water and drain well. In a separate bowl, combine the red pepper flakes, sugar, garlic, ginger, and green onions to create a seasoning paste. Add the julienned radish and carrots to the paste and mix well. Transfer the mixture to a clean jar and ferment as described in the previous article.

6. Green Onion Kimchi (Pa Kimchi)

Ingredients:

  • 2 bunches of green onions, cut into 2-inch pieces
  • 1 tablespoon of salt
  • 1 tablespoon of Korean red pepper flakes (Gochugaru)
  • 1 teaspoon of sugar
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger

Instructions: In a bowl, mix the green onion pieces with salt and let them sit for about 30 minutes. Rinse the green onions under cold water and drain well. In a separate bowl, combine the red pepper flakes, sugar, garlic, and ginger to create a seasoning paste. Add the green onions to the paste and mix well. Transfer the mixture to a clean jar and ferment as described in the previous article.

Reading more:

7. Oyster Kimchi (Gul Kimchi)

Ingredients:

  • 1 medium-sized Napa cabbage
  • 1/4 cup of salt
  • 2 tablespoons of Korean red pepper flakes (Gochugaru)
  • 1 tablespoon of sugar
  • 4 cloves of garlic, minced
  • 1 tablespoon of grated ginger
  • 2 green onions, sliced
  • 1 cup of fresh oysters, rinsed

Instructions: Follow the steps outlined in the first recipe to prepare and ferment the Napa cabbage. In a separate bowl, combine the red pepper flakes, sugar, garlic, ginger, and green onions to create a seasoning paste. Add the fresh oysters to the paste and mix well. Coat the cabbage with the paste and ferment as described in the previous article. Oyster kimchi adds a unique flavor and texture to the traditional recipe.

These seven easy kimchi recipes provide a starting point for your culinary experimentation. Feel free to adjust the ingredients and quantities according to your taste preferences. Remember to follow proper fermentation techniques and store the kimchi in the refrigerator once it has reached your desired level of fermentation. Enjoy the process of creating different flavors and discover your favorite homemade kimchi variations!

Similar Articles: