5 fermented kimchi recipes that would pair well with a grilled feast

Korean everything is all the rage right now! From music and pop culture to cuisine, the Korean wave, a.k.a “Hallyu”, is going strong. So why not join the wave and try some delicious fermented kimchi recipes?

Kimchi is a traditional Korean dish that is a staple in every Korean household. Made with vegetables, garlic, ginger, and fish sauce, kimchi is a versatile side dish that can hit a range of flavours, from sweet to sour to spicy.

Not only is kimchi a fantastically flavourful dish, but it is also chock full of health benefits. It betters gut health, boosts the immune system with Lactobacillus bacteria, promotes heart health, fights inflammation, increases cell health and viability, and fights fungi that cause yeast infection.

As a versatile side dish, kimchi can be the next big thing for your grilling adventures. Pair it with a delicious grilled meat, seafood, or veggie dish, or many dishes, for a blissful culinary experience!

Check out these 5 kimchi recipes for a luscious pairing at your next grilled feast.

1. Napa cabbage kimchi

This is a classic kimchi recipe with a balanced spicy, sour, and slightly tangy flavour.

Ingredients:

1 large of Napa cabbage (cut into bite-sized pieces), 1/2 cup of sea salt, 4 cups of water, 1 tablespoon of grated ginger, 4 cloves of garlic (minced), 1 tablespoon of sugar, 3 tablespoons of fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of Korean red pepper flakes (gochugaru)

Directions:

• Mix the sea salt with water and soak the cabbage pieces in the brine for 3 hours. Rinse and drain
• In a bowl, mix ginger, garlic, sugar, fish sauce, soy sauce, and red pepper flakes to form a paste
• Thoroughly rub the cabbage pieces with the paste and store them in an airtight container
• Leave to ferment at room temperature for 2 hours and refrigerate

2. Cubed radish kimchi (Kkakdugi)

This is a spicier alternative to the classic kimchi, made with radish instead of cabbage.

Ingredients: 

2 cups of Korean radish (or daikon radish [cut into cubes]), 2 tablespoons of fish sauce, 1 tablespoon of grated ginger, 4 cloves of garlic (minced), 1 tablespoon of sugar, 1 tablespoon of Korean red pepper flakes (gochugaru)

Directions: 

• Mix all the ingredients in a bowl
• Transfer into an airtight container
• Let it ferment at room temperature for 2 hours and refrigerate.

3. Cucumber kimchi (Oi-kimchi)

This is a perfect crunchy and spicy kimchi choice for the summer.

Ingredients: 

3-4 small cucumbers (cut into thick slices), 2 tablespoons of fish sauce, 1 tablespoon of grated ginger, 3 cloves of garlic (minced), 1 tablespoon of sugar, 1 tablespoon of Korean red pepper flakes (gochugaru), 1 teaspoon of sesame seeds

Directions: 

• Mix all the ingredients in a bowl
• Transfer into an airtight container
• Let it ferment at room temperature for 2 hours and refrigerate

4. Chive kimchi (Buchu-kimchi)

This is a green, refreshing taste brought by fresh garlic chives.

Ingredients: 

2 cups of chives (cut into 2-inch pieces), 1 tablespoon of fish sauce, 1 tablespoon of grated ginger, 3 cloves of garlic (minced), 1 tablespoon of sugar, 1 tablespoon of Korean red pepper flakes (gochugaru), 1 tablespoon of sesame oil

Directions: 

• Mix all the ingredients in a bowl
• Transfer into an airtight container
• Let it ferment at room temperature for 2 hours and refrigerate

5. White kimchi (Baek-kimchi)

This is a vegetarian kimchi with equal sour, salty, sweet, and spicy flavours.

Ingredients: 

1 small Napa cabbage (cut into bite-sized pieces), 1 tablespoon of grated ginger,

3 cloves of garlic (minced), 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 cup of Korean pear (grated), 2 tablespoons of pine nuts

Directions: 

• Mix all the ingredients except the cabbage and pine nuts in a bowl
• Add the cabbage pieces and mix them with the paste
• Add the pine nuts and mix well
• Transfer into an airtight container
• Let it ferment at room temperature for 2 hours and refrigerate

Grilled dishes to pair with kimchi

Here are some recommendations for your next grilled feast. These dishes will perfectly complement the sour, spicy, and tangy flavours of fermented kimchi.

Grilled Korean BBQ beef (Bulgogi)

The combination of sweet and sour bulgogi with the spicy and sour notes of kimchi creates a perfectly balanced flavour.

Grilled chicken

Combine grilled chicken marinated in a spicy sauce or a tangy glaze for a perfect pairing with the strong flavours of kimchi.

Grilled fish

Lightly seasoned grilled fish goes exceptionally well with kimchi. The natural fish flavour works well with the zesty kimchi taste.

Grilled vegetables

If you’re a vegan or vegetarian, fret not! Kimchi pairs really well with grilled veggies like eggplant, zucchini, or bell peppers.

Grilled tofu

Yet another plant-based option, the subtle taste of grilled tofu is the perfect option if you want the flavours of kimchi to take centre stage.

Complement your grilled feast with fermented kimchi perfection

Kimchi is the perfect side dish for any grilled feast. The spicy and tangy flavours complement the richness of grilled food and the contrast between the grilled smokiness and fresh crunch transfers you to culinary bliss.

Try out these fermented kimchi recipes at your next grilled feast for an immaculate gastronomic experience!