Experience the joy of creating kimchi from the ground up.
A Korean condiment consisting of salted and fermented vegetables, kimchi was traditionally created in large batches and stored underground in clay jars. Fast forward to today, and kimchi has found its place in the modern kitchen for its purported health benefits and complex flavor. Johnny’s Research team has hand-picked the following vegetable varieties best-suited for the most flavorful and easy to process kimchi: Rubicon, a full-size Napa/Chinese cabbage; Alpine, a fine-flavored Korean daikon radish; Nabechan, a high-quality, traditional Japanese scallion; Red Ember, a medium-hot cayenne pepper that makes excellent powder or flakes; and Napoli, a larger, flavorful Nantes carrot for less prep work. We hope you feel inspired to grow, process, and ferment these vegetables for kimchi with incredible depth of flavor. NOTES: (1) Red Ember is not a traditional Korean type, but its moderate heat and flavor profile make it an excellent choice for kimchi. We have first-hand experience! (2) While carrots aren't traditionally used in kimchi, we thought to include them, as recipes vary so widely.