kimchi without cabbage (radish kimchi and more)
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Kimchi is one of those dishes that tends to get pigeonholed. The boldly-flavored, spicy-tangy-sour fermented condiment is an iconic staple of Korean cuisine. It’s the ever-present star of any banchan spread—the selection of small side dishes that accompany rice ahead of the main course of a traditional Korean meal. Its prized, signature funk is used to add complexity to any number of stews, rice and noodle dishes, and savory snacks.

So maybe I should qualify my opening statement. It’s not that the kimchi is thought of as a one-trick pony in terms of its culinary applications, but rather that folks rarely think of any type of kimchi beyond the most popular Napa cabbage version. It’s a great baseline, to be sure, but as these recipes prove, it’s not the only vegetable or fruit that plays well in the kimchi club. Get a lesson in making your own kimchi from Atoboy‘s chef de cuisine YeongSoo Lee:

And check out seven favorite kimchi variations below.

Carrot Kimchi

If you’re tired of the plain old carrot snack routine, try spicing it up (literally) with this creative take on kimchi. Here, small, peeled carrots spend two days fermenting in a mixture of rice flour, ginger, garlic, scallion, Korean red pepper flakes, and brown sugar to create a flavorful, crunchy condiment that’s equally delicious on its own or mixed into a hearty salad. (Or, better yet, how about as an outside-the-box Bloody Mary garnish?). The batch will be good up to a month, but chances are they won’t last that long. Get the Carrot Kimchi recipe.

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Cubed Radish Kimchi (a.k.a. Kkakdugi)

In this popular style of traditional kimchi, Korean white radish—a.k.a. daikon—is cut into large cubes and quick-cured with a pungent seasoning blend of Korean red chili pepper flakes, minced salted shrimp, fresh shrimp, fish sauce, garlic, and ginger. Get the Radish Kichi recipe.

Kale Kimchi

Just when you thought kale couldn’t get any better for you, it goes and gets a kimchi makeover that allows it to add the good-for-you benefits of fermentation (a happier, healthier gut; immune system boost, etc.) to its resume. Get the Kale Kimchi recipe.

Cucumber Kimchi with Chives

The naturally refreshing profile of cool, crunchy cucumber is a perfect complement to the bold flavor and heat of kimchi seasoning. A couple words of advice, though: Regular garden cucumbers won’t work well here, rather you’ll want to reach for a smaller-seeded variety like Korean (ideally), Kirby, or Persian. Make sure to use Korean Cheonilyeomnd salt and whatever you do, don’t peel the cukes beforehand. This quick and easy recipe comes together in about 36 hours, but just be mindful that this style of kimchi won’t last as long as the traditional cabbage—after more than a couple weeks the cucumbers will turn too soft and mushy. Get the Cucumber Kimchi recipe.

Brussels Sprouts Kimchi

Adding strips of crispy bacon isn’t the only way to up the appeal of this love-it-or-hate-it veggie—the kimchi treatment gives this otherwise bitter, bland ingredient the punchy flavor it needs to stand out in a crowd. Get the Brussels Sprouts Kimchi recipe.

Green Bean Kimchi

If you dig those deliciously addictive pickled string beans known as Dilly Beans, you’re going to go gaga for this similarly appealing green bean kimchi. Aside from being a great standalone snack, they also make a cool, unexpected addition to a cheese and charcuterie board. Get the Green Bean Kimchi recipe.

White Pear Kimchi

If you tend to find the loud, in-your-face flavor of traditional kimchi to be a bit much for you, this milder Asian pear and mixed veggie kimchi riff is likely to be right up your alley. Instead of the typical chili pepper flakes and fish sauce, this bright medley of fermented pear, cabbage, bell pepper, broccoli, and daikon is seasoned with ginger, ground coriander, ground fennel, and jalapeño. Enjoy it on its own as a light, tangy warm weather salad. Get the White Pear Kimchi recipe.

Related Video: How to Make Basic Napa Cabbage Kimchi

Header image courtesy of Shutterstock.

Maryse Chevriere is a certified sommelier, James Beard Award winner for @freshcutgardenhose, and author of "Grasping the Grape," a no-nonsense but really fun guide to wine.
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