This potato kimchi is slow, intentional, and quietly bold.
Potatoes soften as they ferment, absorbing spice and depth over time.
The process is simple and steady, meant to be trusted.
Nothing is rushed, and the flavors develop naturally.
It’s everyday fermentation made approachable.
Potato Kimchi
Easy potato kimchi fermented in jars with garlic, ginger, and spice using a simple vegetarian method.
Ingredients
Equipment
Mason Jars
Cooking Instructions
- Place sliced potatoes in a bowl and sprinkle with salt.
- Toss well and let sit for 20 minutes.
- Rinse potatoes briefly and drain well.
- In a bowl, mix garlic, ginger, gochugaru, soy sauce, sugar, green onions, and water.
- Add potatoes and toss until fully coated.
- Pack mixture tightly into clean jars.
- Press down to submerge potatoes under liquid.
- Seal loosely and ferment at room temperature for 3 to 5 days.
- Refrigerate once desired fermentation is reached.
Nutrition
Notes
Keep potatoes fully submerged during fermentation.
Open jars daily to release pressure.
Flavor deepens after refrigeration.