10 Kimchi Recipes with Different Vegetables (Part II) (2024)

10 Kimchi Recipes using different vegetables including Korean cabbage, regular green cabbage, radish, baby radish, cucumber and more. Vegan and fresh quick kimchi (Geotjeori) included. You’ll love them all!

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If you like to eat kimchi, you’re probably familiar with the classic Baechu 배추 Kimchi which is the most commonly available kimchi made from Korean cabbage (similar to Napa cabbage but bigger). But I bet you didn’t know that you could make Kimchi using so many other vegetables! I have listed 10 Kimchi recipes here but there’s of course plenty more. I once took a Kimchi making course when I was in Korea in 2013 and the instructor boasted about her Kimchi cookbook that had 117 different kimchi recipes!!

But honestly, I have to say that was a bit of a stretch. In my opinion, the most commonly used Kimchi recipes are more like 30 and I bet most people can only name about 15 if you asked them. Most families will probably have their most favorite 5-6 kimchi recipes that they make throughout the year. Btw, if you are new to Kimchi or want to learn more about it in general, please check out my comprehensive post on how it’s made, how to buy, its health benefits and much more in my 1st post (Kimchi Guide) of this kimchi series.

Besides Cabbage, Korean radish (무 Mu) is another common vegetable used to make kimchi, and I have a couple of simple recipes to get you started. Radish kimchis pair wonderfully with soups like Samgyetang and Galbitang. Oh, I also included in this roundup a couple of vegan Kimchi recipes inspired by Korean temple food, and one of them is made with cucumber. I invite you to try all these 10 kimchi recipes using different vegetables!

1. Green Cabbage Kimchi (양배추 김치 Yangbaechu Kimchi)

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Vegetables Used: Green cabbage, green onion, Korean chives

A great recipe for the beginner in kimchi making, especially if you have a hard time finding Korean cabbage. Regular green cabbage (the one used to make coleslaw) is a good alternative. Napa cabbage is a close substitute. The great thing is it tastes great fresh or fermented.

2. Easy Kimchi (Mak Kimchi) with Cabbage and Radish

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Vegetables Used: Korean cabbage, radish, green onion

The word “Mak” in Mak Kimchi can be translated to “haphazardly, roughly, carelessly”, which means that this is an easy everyday kimchi to make at home. Just cut the vegetables into pieces, mixed with the seasoning, and it should be ready in just a few days.

3.Fresh Kimchi Salad with Spring Cabbage (BomdongGeotjeori)

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Vegetables Used: Korean spring cabbage or Napa cabbage

This is kimchi that can be made in 15 minutes with no pickling or fermentation. Koreans call it “geotjeori” 겉절이, which basically means “pickling just the outside”. It’s instant kimchi that can be enjoyed fresh like a salad. Just toss with the seasoning right before serving.

4.Cabbage Kimchi with Pepper Seeds

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Vegetables Used:Cabbage, Korean radish, green onion

This interesting recipe uses chili pepper seeds, resulting in kimchi that’s more flavorful, less spicy, and slightly sweet. As an alternative, substitute with red pepper flakes (the ones used in pizza) because they have quite a lot of pepper seeds in them. Unusual but so good!

5.Vegan Cabbage Kimchi with Apples and Ginger (Korean Temple Food)

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Vegetables Used:Bomdong or Napa cabbage, radish, kelp

Vegans can enjoy kimchi with this Korean temple recipe that doesn’t use fish sauce, garlic, nor green onions. Simple but delicious with good flavors from ingredients like kelp, ginger, and green plum syrup. Korean soup soy sauce Guk Ganjang substitutes the umami flavor that usually comes from fish sauces.

6.Vegan Cucumber Kimchi with Chives (Oi Kimchi)

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Vegetables Used:Pickling cucumber, Korean chives

This cucumber kimchi recipe calls for just a handful of ingredients and happens to be vegan and gluten-free.The crunchy texture and the refreshing taste of cucumbers are perfectly preserved. It’s really the simplest kimchi recipe to make with NO fermented sauces or flour pastes.

7.Easy Traditional Radish Kimchi

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Vegetables Used:Korean radish

Based on a traditional recipe that has been around for generations in the southern part of South Korea, this kimchi is easy to make with minimal ingredients. Korean radish is sweet, crunchy, juicy, and a little bit spicy. It’s a refreshing change from the usual cabbage kimchi.

8. Cubed Radish Kimchi (Kkakdugi)

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Vegetables Used:Korean radish

Cubed radish kimchi is probably one of the most popular Korean kimchi after the classic cabbage kimchi.It only takes 30 minutes to make, so if you want to try something different, start with this! It has a zingy cleansing taste that goes really well with hearty, rich meat soups.

9.Easy Young Radish Kimchi (총각김치 Chong Gak Kimchi)

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Vegetables Used:Young Korean altari radish, green onion

Korean altari or radish is very tender and crisp with almost no pungency. This kimchi is made with the whole radish intact, with the green leaves and all, and there’s no need to make any fancy stuffing.If you like your kimchi with a nice crunch, this recipe is for you.

10.Water Kimchi (물김치 Mul Kimchi) with Watermelon Radish

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Vegetables Used:Korean radish, watermelon radish, yellow onion, green onion

Water kimchi has a cleansing effect and is usually served as part of a heavy meal to help cleanse the palette between fatty or spicy dishes. The liquid in water kimchi is usually colorless but I decided to add watermelon radish to give it an appetizing pretty pink hue. Try it!

I hope these 10 kimchi recipes with different vegetables make you fall in love with kimchi over and over again. And also check out my Kimchi 101 Guide and 10 ways to eat Kimchi post on how to cook with Kimchi.


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10 Kimchi Recipes with Different Vegetables (Part II) (2024)


What vegetables can you add to kimchi? ›

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

What is the most common vegetable in kimchi? ›

As we've already established, cabbages and radishes are the most commonly used kimchi vegetables, but other veggies used in kimchi include burdock roots, celery, cilantro, cucumber, eggplant, ginger, garlic chives, garlic scapes, lotus roots, mustard greens, onions, bamboo shoots, pumpkins, radish greens, scallions, ...

What is one interesting ingredient that is added in the kimchi? ›

Similarly, the gochugaru chili flakes present in almost all types of kimchi is known to help metabolism and move along digestion among other benefits, but in a way that is less… “aggressive” than other foods which may include a more liberal dousing of chili powder.

Does kimchi go bad? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

What is unfermented kimchi called? ›

Fresh kimchi, or geotjeori, is made to be eaten without any necessary fermentation. It tastes savory with a vibrant spiciness and a light sweetness from the still fresh napa cabbage.

What is the number one kimchi? ›

Jongga, Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.

What can I add to kimchi to make it taste better? ›

Here are some suggestions: Use fresh ingredients: Using fresh, high-quality ingredients can make a big difference in the taste of your kimchi. Make sure your cabbage and other vegetables are fresh and ripe, and use high-quality Korean chili flakes (gochugaru) and fish sauce.

What can I add to kimchi to make it better? ›

You can enhance kimchi with a bunch of seasonings and add-ins, traditional or otherwise. These give a distinct flavor to the final product. Love lots of deep, umami, flavor? Try adding salted shrimp, oysters, or mushrooms.

Can you eat kimchi everyday? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Why is kimchi so expensive? ›

Kimchi is a traditional food served in South Korea. The main part of the food is a preserved vegetable, often cabbage. But this year, Kimchi is more costly than usual because the cabbage crop has been small. Some farmers say climate change has made it harder to grow cabbage.

What is the best kimchi for beginners? ›

Jongga classified some of these as "for kimchi beginners" since the variety is less funky and spicy. There are 21 different types to choose from. Jongga also offers a seasonal kimchi line that includes chonggak kimchi (ponytail radish kimchi), yeolmu kimchi (young radish kimchi), and kaktugi kimchi (cut radish kimchi).

How long does kimchi last in the fridge? ›

Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste. Be sure to refrigerate your kimchi at or below 39°F (4°C), as warmer temperatures may accelerate spoilage.

What is the main vegetables in the preparation of kimchi? ›

Kimchi cabbage and radish are the most widely used as main ingredients. Kimchi is characterized by its palatability as giving sour, sweet, and carbonated tastes. Fermentation of Kimchi is carried out by various microorganisms present in the raw materials.

What makes kimchi taste better? ›

The use of bold seasonings like gochugaru and, in some regions, salted seafood, offer additional layers of complexity to the overall taste of the kimchi.

What sea vegetables are in kimchi? ›

Vegan Napa Kimchi Recipe

incorporates wakame and kombu seaweed to give this vegan kimchi recipe the umami edge, without having to use fish sauce.


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