15+ Kimchi Recipes You Can Easily Make at Home, a home-kitchen plate

These kimchi recipes are all authentically Korean and you can easily make them at home. Each kimchi recipe will guide you how to make kitchen-made kimchi with the right kimchi ingredients and the step-by-step instructions.

Do you know that there are over 100 different variety of kimchi in Korea? From the world-famous cabbage kimchi to radish kimchi, you will find one kimchi that you can not live without.

Kitchen-made kimchi is a staple in Korean cuisine. Here are 15+ most well known Korean kimchi recipes.

Each kimchi recipe comes with information of kimchi ingredients and the direct step-by-step instructions. Try making some at home. They are all direct to cook.

1

Everyday Napa Cabbage Kimchi

Everyday napa cabbage kimchi made for regular home cooking. Chopped cabbage, balanced seasoning, and gentle fermentation that improves with time. Get Recipe 2

Stuffed Cucumber Kimchi (Oi Sobagi)

This old-style cucumber kimchi (oi sobagi) is made with crisp cucumbers stuffed with a flavorful mixture of Korean garlic chives, garlic, and gochugaru. The stuffing helps the cucumbers retain their crunch as they ferment, creating a refreshing summer kimchi with bold, tangy flavor. Get Recipe 3

Direct Bok Choy Kimchi

Crisp and refreshing Korean bok choy kimchi made with baby bok choy and fresh chilies. A short, direct side dish that’s ready in under an hour. Get Recipe 4

Baechu Geotjeori (Fresh Napa Cabbage Kimchi)

Baechu Geotjeori is a short Gluten-Free side dish of crunchy Napa cabbage in a garlicky gochugaru and fish sauce seasoning. This 1-hour, no-ferment recipe delivers a signature "noodle house" snap. Steady for a fast Korean banchan on busy weeknights. Get Recipe 5

Direct Radish Kimchi (Kkakdugi)

Crunchy, flavorful Korean radish kimchi (kkakdugi) ready in just 20 minutes—no soak needed! A short fermentation trick gives it bold, classic flavor. Get Recipe 6

Green Cabbage Kimchi (Yangbaechu Kimchi)

Green cabbage kimchi (yangbaechu kimchi) is a short, direct alternative to old-style napa kimchi. Using everyday green cabbage, it turns crisp, refreshing, and naturally sweet in every bite. Get Recipe 7

Bachelor Kimchi (Ponytail Radish Kimchi)

Bachelor kimchi is a popular radish kimchi made with Ponytail radish. It retains its crunchiness even after the long fermentation. This mild radish kimchi is fun to make and savory to eat! We believe everyone should make this at least once. Get Recipe 8

Nabak Kimchi (Korean Water Kimchi)

Nabak kimchi is a mild, refreshing Korean water kimchi made with cabbage, radish, and carrot. With minimal chili flakes and no fish sauce, it’s unfussy and direct to cook! Get Recipe 9

Kkaennip Kimchi (Korean Perilla Leaf Kimchi)

Enjoy the classic taste of Kkaennip Kimchi, also known as Perilla Leaf Kimchi. This Korean summer staple is direct to cook at home and packed with robust flavors. Vegetarian or vegan diet adaptable! Get Recipe 10

Turnip Green Kimchi

Turnip green kimchi is well suitable kimchi to make in the fall season when turnip greens are abundant and cheap. Fresh red chili makes it more refreshing and light in taste. Get Recipe 11

Garlic Chives Kimchi (Buchu Kimchi)

Tender Korean garlic chives (aka Chinese chives or Asian chives) makes a direct and tasty kimchi within 30 minutes. Look for slim garlic chives in your local Asian market. Get Recipe 12

Direct Green Onion Kimchi (Pa Kimchi)

This direct green onion kimchi (pa kimchi) recipe is short to make with unfussy ingredients. No brining required and a short fermentation time delivers a fresh, tangy side dish. Get Recipe 13

Direct Radish Kimchi (Kkakdugi)

Crunchy, flavorful Korean radish kimchi (kkakdugi) ready in just 20 minutes—no soak needed! A short fermentation trick gives it bold, classic flavor. Get Recipe 14

Vegan Kimchi (Classic, No Fish Sauce)

Make classic vegan kimchi at home with fruit-vegetable stock and Korean soup soy sauce. Packed with bold flavor but completely plant-based—this kimchi ferments beautifully without fish sauce. Get Recipe 15

30-Minute Kimchi (Short Cabbage Kimchi Recipe)

You can make classic Korean cabbage kimchi from scratch within 30 minutes. Step-by-step instruction will improve your kimchi making skill. Get Recipe

And there you have it – 15+ Kimchi Recipes You Can Easily Make At Home! We hope this list brought you some inspiration for your Korean cooking adventure.

• Prep: 10 minutes
• Cook: 5 minutes
• Total: 45 minutes

Ingredients

• 1 1/2 lb bok choy, halved or quartered lengthwise
• 6 cup water, sliced
• 1/3 cup Korean coarse sea salt

For kimchi filling:

• 1/2 large onion, diced
• 1 sweet apple, seeded and diced
• 5 cloves garlic
• 4 tbsp Korean anchovy sauce
• 1/4 cup sea kelp stock, or water (see notes below)
• 5 fresh fingerlong chilies, diced
• 1/3 cup Korean chili flakes (gochugaru)
• 1 tbsp ginger paste

Method

1. Place clean bok choy in a large mixing bowl.
2. Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
3. To make the kimchi filling, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
4. Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
5. Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
6. Store your bok choy kimchi in an airtight container. You can let it ferment at room temperature for one day if you like a fermented taste. Otherwise keep your bok choy kimchi in the refrigerator at all times. It will still ferment but slowly. This kimchi should be consumed within 3 weeks.

Notes

To make the sea kelp stock; simmer a piece of dried sea kelp in a cup of water for 4-5 minutes. Discard the kelp and let the stock cool down.