Traditional Kimchi vs Quick Kimchi – which is best?

If you’re looking to get into the world of fermented food, kimchi is a great place to start!

This Korean dish is made of fermented vegetables including cabbages, radishes and garlic. It’s sour, spicy, healthy and most importantly… delicious!

There are many different types of kimchi to try, but we’re going to take a look at two different types today – traditionally made kimchi and a quick kimchi you can make if you’re short on time.

Which one is best, and how do you make them?

Traditional kimchi

If you want to make kimchi the old-fashioned way, similar to how it was made 4,000 years ago, you can’t go wrong with a traditional recipe.

This recipe from Korean Bapsang is one of our favorites and comes with lots of photos so you can see if you are on track!

This recipe uses a lot of Korean ingredients like gulgeun-sogeum (a coarse Korean sea salt) and gochugaru (Korean red chili pepper flakes). Traditional kimchi also uses shrimp and fish sauce to add a little extra zing.

This type of kimchi takes a while to make as you have to salt the cabbages and make a paste with all of the seasoning ingredients, but if you are looking for authentic kimchi, the time you spend is well worth it. We recommend keeping it in the fridge for at least a fortnight so you can enjoy it at its best!

Quick kimchi

Looking to try kimchi but you don’t have the time to shop for all the ingredients or wait for it to mature? A quick kimchi recipe like the one on the BBC Good Food website may be a great starting point!

This recipe differs from the one above as it doesn’t use as many Korean ingredients. Rather than red chili flakes, it uses a squirt of sriracha, and fish sauce instead of shrimp.

It also differs in that the cabbage is sliced into strips rather than cut in half. This means all the ingredients come together a lot quicker. It can be eaten straight away or left to ferment.

Which is best?

We will be honest, the quick kimchi recipe is not an authentic one, and if you are Korean or ever lived in Korea, you will probably not be a fan! If you have never tried it before though and want to give it a go, this easy recipe is an excellent introduction to the world of fermented vegetables.

The traditional one is our favourite just because it is how kimchi used to be made. It takes a while but it is worth it, and as it is properly fermented, it will last for months after you make it!

Want to get into kimchi? Let us help!

At Soligt, we have all the tools you need to start on your fermentation journey.

We have an innovative starter kit you can use to make a wide range of fermented vegetables including kimchi, sauerkraut and pickles.

The kit includes four pairs of airlock lids and weights you can use with your mason jar of choice. Just put your ingredients in the jars, seal them up, and you’re well on your way to a delicious, healthy side dish!

Whether you’re looking to make authentic kimchi or the quicker, easier version, we are here to help.