Spring Recipe: Spicy Korean Kimchi

You can make your own spicy Korean kimchi with this recipe.
By Tabitha Alterman
April/May 2010
Add to My MSN

Much as it does in Korea, kimchi will perk up your meals too.

Content Tools

Related Content

Kimchi Cucumber Recipe With Chives

This traditional Kimchi Cucumber Recipe is a perfect compliment to a main course such as grilled fis...

Make Meals More Interesting: Homemade Chutney

Traditionally paired with Indian food, versatile, sweet-and-sour chutneys are a lively complement to...

All About Growing Horseradish

When growing horseradish, situate horseradish roots diagonally in the garden. Take care not to let t...

Herb Garden: The Horseradish Plant

As gardeners and cooks know, the horseradish plant is potent, pungent and prolific. Originally publi...

Korean Kimchi or kimchee is a spicy, fermented condiment similar to sauerkraut. You can use any fresh vegetables you have on hand (except potatoes) and adjust the seasonings to suit your taste.


3 cups warm water
2 tbsp sea salt

10 to 15 small radishes, with or without greens
2 carrots
2 turnips
8 to 10 scallions

4 bulbs garlic, diced
1 tbsp horseradish root, peeled and grated (or prepared horseradish, without preservatives)
1 small ginger root, peeled and grated
2 tsp Korean chili powder or a few whole hot chilies (You can substitute almost any kind of hot peppers, fresh or dried, as long as there are no preservatives. Adjust to taste.)


Mix the salt into the water until fully dissolved. Slice vegetables thinly or julienne. Stuff the veggies into a pickle crock or a large, wide-mouth jar, and pour the brine over them. Press a baggie filled with water, a small plate, a jar, or other non-reactive weight over the top so the vegetables are completely submerged. Cover the crock with a towel and let it sit at room temperature overnight.

In the morning, drain off and reserve the brine. Taste the veggies. They should be a little soft and pretty salty. If they are unpalatably salty, rinse them in fresh water. If they don’t taste very salty, stir in a little more sea salt.

Mash the seasonings into a paste with a mortar and pestle or food processor. Stir the seasonings into the veggies until well coated. Pack the mixture back into the crock or jar, and smash it down until the veggies are submerged in liquid. Add back more brine as necessary to cover. Replace the weight.

Let the kimchee ferment at room temperature for about a week. Check each day to make sure the mixture is completely submerged. After about 1 week, your kimchee should be deliciously sour. You can move it to the refrigerator when it reaches your preferred level of tanginess.

See also:
Fresh and Local Spring Recipes

Tabitha Alterman is a Senior Associate Editor for MOTHER EARTH NEWS. In spring, she digs making fresh butter, yogurt and cheese with yummy, creamy milk from the cows and goats that thrive on the pastures of the nearby Hudson Valley.

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.