This potato kimchi combines thinly sliced potatoes with garlic, ginger, green onions, gochugaru, and a savory seasoning mixture. The potatoes take on the spicy, garlicky flavors of the seasoning while keeping a firmer texture than vegetables commonly used for kimchi.
Serve it as a flavorful side dish alongside rice, noodles, or other vegetable dishes.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
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.