Kim Dae-seok's Young Garlic Kimchi
A seasonal young garlic kimchi with a deep, savory flavor achieved by brining with anchovy fish sauce instead of salt, and seasoned with ground dried chili, cooked rice, apple, and onion for a sharp, refreshing taste.
Ingredients needed 8 servings
Recipe
Cooking tips
- Brining with anchovy fish sauce instead of salt allows the flavor to penetrate deeply into the garlic cloves, resulting in a much richer umami taste after fermentation.
- Use only about half a piece of ginger—too much can make the kimchi bitter.
- Based on current weather conditions, ferment at a balcony for 1–2 days before refrigerating for best results, allowing it to fully mature and develop deeper flavor.
Recommended for
- Those who want to make their own unique, spicy-sweet young garlic kimchi.
- People looking for a well-aged, refined kimchi to serve alongside grilled meats like samgyeopsal or bo ssam.
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