Chive Kimchi Recipe (Buchu Kimchi) - Korean Garlic Chive
Buchu-kimchi: garlic chives tossed in a gochugaru and rice-flour paste. Eat it fresh the same day, or let it ferment a few days for a deeper flavor.
Kimchi Recipes
From classic napa cabbage kimchi to mild white kimchi and refreshing water kimchi — each recipe covers salting, seasoning and how long to ferment, with notes for adjusting the heat.
9 recipes
Perilla Leaf Kimchi Recipe (Kkaennip Kimchi)
Kkaennip-kimchi: perilla leaves marinated in a soy-gochugaru sauce sweetened with maple syrup. Herbaceous, sweet, and salty — no layering, just mix and chill.
Water Kimchi (Nabak Kimchi) Recipe
Nabak-kimchi: radish, napa cabbage, and fruit fermented in a rose-colored brine. Savory, tangy, and cold — sip the broth as much as you eat the vegetables.
White Kimchi (Baek Kimchi) Recipe – No Red Chili, So Easy
Baek-kimchi: napa cabbage kimchi made without gochugaru, stuffed with chestnuts, jujubes, and pine nuts. Mild, fizzy, sweet-sour once fermented.
Gat Kimchi Recipe (Mustard Greens Kimchi)
Mustard greens kimchi made the Dolsan Island way: crisp mustard leaves in a sweet-and-sour gochugaru paste, no napa cabbage required.
Chonggak Kimchi Recipe (Ponytail Radish Kimchi)
Whole young radishes, salted and coated in a spicy paste — crunchy from root to greens. Also called ponytail radish kimchi.
Green Onion Kimchi Recipe (Pa Kimchi)
Also called pa kimchi: whole green onions coated in a spicy gochugaru paste, simpler and quicker than napa cabbage kimchi.
Napa Cabbage Kimchi Recipe (Traditional Method)
The classic whole-leaf method, tongbaechu-kimchi: salted, seasoned by hand, and left to ferment the traditional way.
Bok Choy Kimchi Recipe
Crunchy, tangy bok choy kimchi that comes together faster than a full napa cabbage batch — a good starting point if you're new to making kimchi.