Ponytail Radish Kimchi

Young radish (yeolmu 열무김치) aka “ponytail” ‪‎kimchi‬ is a summer delicacy. Use the whole veg, stems and all! Traditionally it is made with fresh green and red chiles. I substituted red …

Mustard Leaf Kimchi

After perusing the Korean market’s fresh vegetable aisle, I found some mustard greens, which resemble green kale. A common type of kimchi, mustard leaf (gat) kimchi (갓김치) is made from …

Pickled Watermelon Rinds

Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is …

Cucumber Kimchi

Kimchi is so more than just cabbage! There are almost 200 varieties of kimchi in Korea. This dish uses cucumbers, a summer fruit. It has a clean, refreshing taste (no …

Kimchi (made with fresh chile pepper)

A spicy and relatively short ferment, kimchi offers a unlimited canvas on which to paint different flavor variations. Many kimchi recipes use pepper powders/mixes to slather every last morsel of …

White Kimchi (Quarters)

White kimchi refers to any style that does not contain red pepper powder. It pre-dates spicy kimchi in Korea by several hundred years. There are hundreds of ways to make …

Eggplant Kimchi

Kimchi can be made with almost any vegetable. This recipe uses summer veggies– eggplant and bell peppers, along with the Fermenters Club kimchi paste treatment, to create a delicious, smoky …

Kohlrabi Kimchi

Kohlrabi literally means cabbage turnip in German. It’s a member of the cole family along with broccoli, Brussels sprouts, kale and others. There are several varieties of kohlrabi, manifesting as …