Vegetables that can be Made into Red Kimchi

Seasons, Boost Fermentation, Time Frame

Cucumber Kimchi (오이김치)

• Cucumber is in season in the summer.
• It is usually made with a salt brine and no rice flour paste.
• Before storing it in the fridge you can jump-start fermentation by leaving it at room temp:
  • Summer: 6 hours at room temp
  • Winter: 12 hours at room temp 
• This Kimchi’s texture changes quickly so it is recommended you eat within 1-2 weeks

Green Onion/Garlic Chive Kimchi (파김치/부추김치)

• Green Onion is in season in the Summer.
• Garlic Chives are in season in the Spring & Fall.
• This kimchi is usually tossed in a salty seasoned paste sometimes they are brined in fish sauce first to add more flavor. Do not use salt for green onion kimchi its too tough, you need to use fish sauce.
• Before storing it in the fridge you can boost the fermentation by leaving it at room temp:
  • Summer: 6 hours at room temp
  • Winter 1-2 days room temp
• Since this Kimchi is fermented, it can last longer but to get the best texture and more nutrients the recommended time frame is to eat within 1-3 months.

Leafy Kimchi

• Mustard Leaf (갓김치), Perilla leaf (깻잎김치), and Young Radish Kimchi (열무김치) can be treated the same when it comes to boosting the fermentation and the recommended “eat by” timeline.
• Mustard Leaf is in season in the Spring. It is usually brined with saltwater brine for about 3 hours. It is seasoned with a rice flour paste seasoned mixture. 
• Perilla Leaf is in season in the Summer. It does not usually get “brined” instead a seasoned mixture containing salt ingredients is added to the leaves. There is usually no rice flour paste in the mixture. 
• Young Radish Kimchi is in season in the early Summer when the roots are small and leaves tender.
• It is usually brined with saltwater brine for about 30 minutes – 1 hour until the leaves can bend without breaking.  It is seasoned with a rice flour paste seasoned mixture. 
• Jumpstart the fermentation.
  • Summer: 1 day at room temp
  • Winter: 2-3 days at room temp
• This kimchi can last longer but to get the best texture and more nutrients the recommended time frame is to eat within 1 – 1 1/2 months.

Sweet Potato Stems (고구마순김치)

• Sweet potato stems are in season in the fall. They are brined with saltwater brine for about 1 hour. 
• Jumpstart the fermentation:
  • Summer: 1 day at room temp
  • Winter: 3 days at room temp
• This Kimchi can last longer but to get the best texture and more nutrients the recommended time frame is to eat within 1 month.

Radish Kimchi (깍두기)

• Radish is in season in the fall.
• Radish Kimchi is usually made with a salt brine and left to sit for about 1 hour. 
• Jumpstart the fermentation:
  • Summer: 1 day at room temp
  • Winter: 3 days at room temp
• Since this Kimchi is fermented, it can last longer but to get the best texture and more nutrients the recommended time frame is to eat within 1-1 1/2 months.