Easy Kimchi Recipe with Gochujang & Persimmon Vinegar

Kimchi is a cornerstone of Korean cuisine, loved for its tangy, spicy, and umami-packed flavors. While traditional recipes often rely on slices of apple or pear for natural sweetness, ripe persimmons are also a classic ingredient, prized for their ability to add depth and complexity without the need for added sugar. That’s why we’ve swapped in Figure Ate’s persimmon vinegar—a perfect shortcut for capturing that natural sweetness while giving your kimchi an extra fermentation boost. 

Vinegar isn’t a traditional ingredient but it is a great addition to speed up the fermentation process alongside gochujang, a fermented chili paste, that works its magic to enhance the authentic flavors of this dish. Whether you're whipping up kimchi fried rice, serving it alongside Korean BBQ, or exploring new kimchi recipe ideas, this easy recipe skips the fish sauce but delivers big on bold, vibrant flavor.

Ingredients:

  • 1 large Napa cabbage 

  • 2 tablespoons non-iodized salt 

  • 1/3 cup Figure Ate persimmon vinegar

  • 3 tbsps Korean gochujang chili paste 

  • 1 tbsp finely minced garlic

  • 2 tbsps Korean gochugaru chili powder 

  • 1 tbsp finely minced or grated ginger

  • 4 scallions sliced into 2-inch peices

  • 1-2 whole carrots, sliced into ribbons

Directions: 

  1. Prep the cabbage: Strip off the outer leaves of the cabbage, slice it in half lengthwise, and remove the core. Chop the cabbage into 2-inch pieces. Toss the cabbage with salt in a large bowl, then transfer it to a colander. Weigh it down with a plate and something heavy (like a can of beans or cooking books) and let it sit + drain off excess water for 8 hours.

  2. Mix the marinade: In a large glass or stainless steel bowl, mix the persimmon vinegar, gochujang paste, garlic, chili powder, and ginger.

  3. Combine: Take handfuls of the salted cabbage, squeeze out any remaining water, and add it to the marinade in a large bowl. Toss well, making sure each piece is coated. Add the scallions and carrots, mix again.

  4. Pack & Ferment: Pack the mixture tightly into a 2-quart jar, leaving some room at the top for expansion. Cover and let it sit at room temperature for 48 hours. Then, transfer it to the fridge and let it ferment for at least 4 days before diving in.

Recipe adapted from chef Alex Ong’s kimchi recipe from now-closed Betelnut restaurant in San Francisco.