Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Kolrabi kimchi is made by cutting kohlrabi into 2 cm cubes, brining them in coarse salt, then mixing with gochugaru, fish sauce, minced garlic, and plum syrup before fermentation.
Read more
Kohlrabi has lower moisture content and a denser cellular structure than Korean radish, which means its crunch holds up through days of fermentation without softening into mush. The brining step draws internal moisture out of the kohlrabi while driving salt evenly into the tissue, and this stage must be completed thoroughly so that seasoning can penetrate all the way through during fermentation. Kohlrabi's natural sweetness creates a clear contrast against the heat of gochugaru, adding textural depth to the flavor profile. Fish sauce builds the savory fermented foundation, while plum syrup contributes both acidity and sweetness to keep the overall seasoning in balance. Eaten immediately after mixing, the kimchi tastes fresh and light, similar to a dressed salad. After one to two days at room temperature or three to four days in the refrigerator, the umami deepens noticeably and the characteristic tang of fermentation emerges. It works well as a substitute for kkakdugi alongside rice and grilled meats.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Peel 700 g kohlrabi deeply enough to remove the tough outer fibers, then cut it into 1.5 to 2 cm cubes.
Keep the pieces even so the brine and seasoning penetrate at the same pace.
- 2Season
Place the kohlrabi in a bowl, sprinkle evenly with 1.5 tbsp coarse salt, and brine for 20 minutes.
Turn it once halfway through so the bottom pieces release moisture and season as evenly as the top.
- 3Step
When the cubes bend slightly and look wet on the surface, rinse them once under running water.
Drain in a sieve and press gently; avoid hard squeezing because broken edges soften faster during fermentation.
- 4Season
In a large bowl, first mix 2.5 tbsp gochugaru, 1 tbsp minced garlic, 1.5 tbsp fish sauce, and 1 tbsp plum extract syrup.
Stir until the flakes look damp, which prevents dry clumps from sticking to one spot.
- 5Season
Add the drained kohlrabi to the seasoning and toss from the bottom upward with a gloved hand or spatula.
Once every cube is red and glossy, cut 40 g scallions into 3 cm lengths and add them.
- 6Step
Fold gently so the scallions do not snap, then pack the kimchi into an airtight container and press out air pockets.
Eat it fresh for a light crisp taste, or refrigerate 3 to 4 days for deeper umami.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Lower moisture content gives Kolrabi-kimchi a denser, more resilient crunch than white radish.
- Finish cue
- Once every cube is red and glossy, cut 40 g scallions into 3 cm lengths and add them.
- Avoid this
- Peel 700 g kohlrabi deeply enough to remove the tough outer fibers, then cut it into 1.5 to 2 cm cubes.
- Substitution
- It works well as a substitute for kkakdugi alongside rice and grilled meats.
- Storage and reheating
- After one to two days at room temperature or three to four days in the refrigerator, the umami deepens noticeably and the characteristic tang of fermentation emerges.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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