Korean fermented recipes

nabak-kimchi

Korean cuisine has a long, rich history of fermentation going back thousands of years, and it's part of what makes Korean food distinctly Korean and incredibly delicious. These recipes range from the light and tangy to the deep and complex.

Cubed radish kimchi

Kkakdugi
깍두기

Easy Kimchi

Easy-to-make kimchi

Mak-kimchi
막김치

doenjang

Fermented soybean paste

Doenjang
된장

Fermented squid side dish

Ojingeojeot
오징어젓

Green chili pepper pickles

Gochu-jangajji
고추장아찌

gochujang

Hot pepper paste

Gochujang
고추장

Korean rice liquor

Makgeolli
막걸리

Korean spicy dipping sauce

Ssamjang
쌈장

Napa cabbage kimchi

Tongbaechu-kimchi
통배추김치

Napa cabbage kimchi and radish kimchi

Baechu-kimchi, kkakdugi
배추김치, 깍두기

Ponytail kimchi

Chonggak-kimchi
총각김치

Radish water kimchi

Dongchimi
동치미

Raw crabs marinated in soy sauce

Ganjang-gejang
간장게장

Rice dessert drink

Sikhye
식혜

guk-ganjang

Soup soy sauce

Guk-ganjang
국간장

Spicy stuffed cucumber kimchi

Oisobagi kimchi
오이소박이 김치

Spicy stuffed green chili pepper kimchi

Gochu-sobagi
고추소박이

nabak-kimchi

Vegetable and fruit water kimchi

Nabak-kimchi
나박김치

White Kimchi

Baek-kimchi
백김치

Yellow pickled radish

Danmuji
단무지