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!
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!
10 Kimchi Recipes
1. Green Cabbage Kimchi (양배추 김치 Yangbaechu Kimchi)
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
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 (Bomdong Geotjeori)
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
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)
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)
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
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)
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)
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
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.
XOXO ❤️
JinJoo
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I’ve always loved Kimchi my aunt would make it for us she’s from Korea and when her and my uncle would come to visit we would have the best Korean food ever. Ramen, pork and rice, and Kimchi. I have been trying to master her pork and rice but I can’t seem to make it like my aunt Asia. It was so delicious. Thank you for sharing your recipes it brings back the best of times with my family.
I’m so happy to hear that! Thank you!!
I’ve loved all the kimchi I’ve been able to make, but where can I get giant radishes?
You can buy big radishes from any Korean grocery store OR you can grow your own – I sell Korean radish seeds in my Kimchimarishop.com. Now is the perfect time to plant them!
Hi Jin Loo. I’d like to share my recipe. It isn’t traditional but I love it. FYI, I’m an American with zero exposure to Korean food.
First, I use as many colors as I can. Purple cabbage, rainbow carrots, crushed garlic daikon radish, sea salt and red pepper flakes. Although I will try gochugaru on my next batch. And personally I’m not a fan of the large chunk kimchi. I prefer my veggies shredded.
Also FYI, I use a starter culture for repeatability. That and I’d rather wait 3 weeks than 3 months. Cool note, the purple cabbage Is a natural litmus strip. When the pH drops (more acid), it turns red! So it’s a visual indicator telling you it’s safe to eat.
All my life I’ve craved pickles. Once I tried Kimchi, I decided vinegar packed cucumbers are garbage. I love it so much, I can eat it by the pint!
I’m so happy to hear that you like Kimchi! and thanks for sharing your recipe – sounds delish!!
I don’t understand why you’d need a starter, it starts fermenting within hours and is ready to refrigerate in a few days. What would a starter do to accelerate this?
Your time is very much appreciated. You have opened up a whole new world of Asian cuisine for me and I appreciate it so much. I have tried several of your recipes with great success! I am so proud! There is not a drop of Korean blood in my body; so, I don’t know why the food is so appealing to me! I don’t question it. With a teacher like you I am very confident and just go with it!!! Thank you.
Oh YaY!! I am soo happy to hear that! I feel like I succeeded if someone who has no background im Korean food is able to cook and enjoy my recipes. Thank you thank you for taking the time to leave me this lovely note. 😍 Best wishes, 💕
Hello.
Thank you very much for your wonderful information on Korean food. They are all very useful and I make sure I read all the pertinent information before trying. Since my mother’s passing few years ago I have no one to call for help with Korean cooking. So Thank you.
Amanda
Hi Amanda, I appreciate your feedback so much. Sometimes I think I spend too much writing a post but I want to make sure I give enough information for people who may not know. Sorry to hear about your mother.. that must be so hard. I know it’s nowhere near having your mother to call but we have a Korean Food with Kimchimari facebook group where people much like yourself ask and learn about Korean cooking as we go. And I am always there too – come and join us! If not, you can of course, always ask questions on my blog too! Happy Holidays~💕