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.
Easy Kimchi Recipe with Gochujang & Persimmon Vinegar
Ingredients
- 1 large Napa cabbage
- 2 tablespoons non-iodized salt
- 1/3 cup Figure Ate persimmon vinegar
- 3 tbsp Korean gochujang chili paste
- 1 tbsp finely minced garlic
- 2 tbsp Korean gochugaru chili powder
- 1 tbsp finely minced or grated ginger
- 4 scallions, sliced into 2-inch pieces
- 1–2 whole carrots, sliced into ribbons
Instructions
- Prep the cabbage: Strip off outer leaves, slice in half lengthwise, remove the core, and chop into 2-inch pieces. Toss with salt in a large bowl, transfer to a colander, weigh down with a plate and something heavy, and let sit for 8 hours to drain.
- Mix the marinade: In a large glass or stainless steel bowl, mix the persimmon vinegar, gochujang paste, garlic, chili powder, and ginger.
- Combine: Squeeze excess water from the salted cabbage and add to the marinade. Toss well to coat. Add scallions and carrots and mix again.
- Pack & Ferment: Pack tightly into a 2-quart jar, leaving room at the top. Cover and ferment at room temperature for 48 hours, then transfer to the fridge for at least 4 days before serving.
Recipe adapted from chef Alex Ong’s kimchi recipe from now-closed Betelnut restaurant in San Francisco.
