Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp)
Kolrabi kimchi is made by cutting kohlrabi into 2 cm cubes, brining them in coarse salt, and mixing with gochugaru, fish sauce, minced garlic, and plum syrup before fermentation. Kohlrabi contains less moisture and has a denser structure than Korean radish, so its crisp texture holds up well even after days of fermentation, and its natural sweetness creates a clear contrast against the spicy seasoning. Fish sauce provides a fermented savory base while plum syrup adds both acidity and sweetness to keep the flavors in balance. Eaten fresh, it tastes clean and salad-like; after three to four days, the umami deepens noticeably.
Adjust Servings
Instructions
- 1
Peel kohlrabi thickly and cut into 2 cm cubes.
- 2
Salt for 30 minutes, then drain released liquid.
- 3
Mix chili flakes, garlic, fish sauce, and plum syrup.
- 4
Add drained kohlrabi and scallions, then toss evenly.
- 5
Store in a container, ferment at room temp for half a day, then refrigerate.
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