Kimchi Starts with the Season

When I make kimchi outside Korea, I often start by looking at what is in season around me.

This is not because I want to make kimchi “different.” Kimchi has always been connected to season, place, and what people had in their kitchens.

Napa cabbage kimchi is the most well-known, of course. But Korean kimchi culture is much wider than one vegetable. Radish, cucumber, mustard greens, spring onions, young cabbage, kkaenip (perilla leaves), and many other vegetables can become kimchi when they are salted, seasoned, and fermented in the right way.

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Why Fennel?

Fennel has a beautiful sweetness and a very distinct aroma.

It is fresh, slightly herbal, and almost floral. But that also means it needs a little care. If you make kimchi with fennel alone, the aroma can become too strong and take over the whole jar.

So when fennel is in season, I like to think about what can sit next to it.

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Why Add Kohlrabi?

That is where kohlrabi comes in.

Kohlrabi is crisp, juicy, and mild. It does not compete with fennel. Instead, it gives the kimchi a cleaner crunch and helps balance the fennel’s stronger personality.

Together, they make a kimchi that feels light, aromatic, and refreshing.

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Building a Good Kimchi Combination

This is something I often think about when making kimchi with different vegetables: not every vegetable needs to stand alone.

Sometimes the best kimchi comes from a good combination. One vegetable brings aroma, another brings crunch. One has sweetness, another gives structure.

When the balance is right, the kimchi feels much more complete.

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A Light, Fruity Kimchi Paste

For this recipe, I also wanted the seasoning paste to be light and fruity.

Fennel already has a clear aroma, so I did not want to cover it with a heavy paste. Instead, I use a small amount of apple, onion, garlic, ginger, fish sauce, and gochugaru with a simple flour slurry.

The apple gives a gentle fruitiness that works well with fennel, while the fish sauce brings savory depth. The flour slurry helps the paste cling to the vegetables and also adds a little starch to support fermentation.

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Small-Batch, No-Rinse Method

This recipe uses a no-rinse method.

The vegetables are salted briefly, drained well, mixed gently with the kimchi paste, and then left to ferment naturally. Because we do not rinse after salting, the salt amount is kept moderate from the beginning.

It makes about one 1-liter jar of kimchi, with enough headspace for fermentation.

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What to Expect

After fermentation, the fennel becomes softer and more rounded, while the kohlrabi stays crisp.

The finished kimchi is aromatic but not overpowering, lightly fruity from the paste, and gently tangy after fermentation.

If fennel and kohlrabi are in season where you live, this is a beautiful small-batch kimchi to try for late summer, autumn, or any time you want a lighter seasonal kimchi.

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Fennel & Kohlrabi Kimchi Recipe

Ingredients

Vegetables

• 350g fennel, trimmed, cored, and sliced into thick batons
• 300g kohlrabi, peeled and cut into thin batons
• 1 stalk green onion, diagonally sliced (20g)

For Salting

• ½ cup water
• 1 tbsp coarse sea salt (12g)

Flour Slurry

• ½ tbsp flouror
• ¾ tbsp glutinous rice powder, for a gluten-free version
• ½ cup water

Kimchi Paste

• 3½ tbsp gochugaru (Korean red chili powder, 24g)
• ¼ red apple, cored and diced (50g)
• ¼ onion, diced (40g)
• 2 garlic cloves (about 2 tsp minced, 10g)
• 1 slice ginger (about ½ tsp grated, 3g)
• 1½ tbsp fish sauce

To Finish

• ¼ cup water
• ¼ tsp coarse sea salt

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Instructions

1. Prepare the Vegetables

Trim off the root end of the fennel bulb. Remove any damaged outer layers, but keep the stalks if they are fresh.

Cut the fennel bulb crosswise, against the grain, into thick batons. Cut the stalks slightly smaller, as they can be tougher than the bulb.

Give the cut fennel a quick rinse and drain well.

Peel the kohlrabi and cut it into thinner batons, keeping enough thickness for a crisp texture after fermentation

Slice the green onion diagonally and set it aside.

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2. Salt the Fennel and Kohlrabi

In a large bowl, dissolve 1 tbsp coarse sea salt, about 12g, in ½ cup water.

Add the fennel and kohlrabi and toss thoroughly so the salted water coats the vegetables evenly.

Leave for 30 minutes, tossing once halfway through.

Drain without rinsing and leave the vegetables in a colander for at least 5 minutes to remove excess water.

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3. Make the Flour Slurry

In a small saucepan, whisk ½ tbsp flour into ½ cup water.

For a gluten-free version, use ¾ tbsp glutinous rice powder instead.

Cook over medium heat, stirring continuously, until the mixture is smooth and lightly thickened.

Remove from the heat and let it cool completely.

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4. Blend the Kimchi Paste

Add the cooled flour slurry, apple, onion in a blender, and blend until smooth. Then, add crushed garlic, ginger and pulse until garlic and ginger are finely minced. Transfer the mixture to a large mixing bowl.

Add the gochugaru and fish sauce, stir until the paste is evenly combined and deep red.

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5. Mix the Kimchi

Add the drained fennel and kohlrabi and the sliced green onion into the kimchi paste.

Gently lift and toss the vegetables until every piece is evenly coated.

Do not massage, squeeze, or crush the vegetables. The fennel should stay intact, and the kohlrabi should keep its crisp shape.

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6. Finish with the Seasoning-Bowl Rinse

Dissolve ¼ tsp coarse sea salt in ¼ cup water.

Pour the salted water into the mixing bowl and swirl it around to collect the remaining kimchi paste.

Pour it over the kimchi and toss gently once more.

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7. Pack and Ferment

Transfer the kimchi to a clean container, pressing it down lightly to remove large air pockets without crushing the vegetables.

Leave at least 20% headspace for expansion during fermentation.

Ferment at room temperature, around 20°C, for 1 day. Look for small bubbles, a slight rise in the liquid, and a gently tangy aroma rather than relying only on the time. At lower room temperature, longer time is needed (around 2 days), and at higher temperature, only a half a day is enough.  

Once fermentation has started, transfer the kimchi to the refrigerator.

You can begin tasting it after a few days, but the flavor becomes more rounded after about 5–7 days in the refrigerator, as fermentation goes on. 

The kimchi will last as long as it’s submerged in its brine. Try at different stages of fermentation.  

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How to Know When It Is Fermenting

You may notice:

• small bubbles near the sides of the jar
• the liquid rising slightly
• a gently tangy aroma
• a more rounded flavor

Fermentation time depends on your room temperature. In a warmer kitchen, it may ferment more quickly. In a cooler kitchen, it may need a little more time.

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When to Eat

You can taste this kimchi after a few days in the refrigerator, but I like it best after 5–7 days.

At that point, the fennel becomes softer and more aromatic, while the kohlrabi stays crisp and refreshing.

The kimchi will continue to become more sour over time.

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How to Serve

Fennel and kohlrabi kimchi is lovely with a simple bowl of rice.

It also works well with:

• noodles
• grilled fish
• a warm bowl of soup
• simple vegetable dishes
• savory pancakes or jeon

Because fennel has a naturally aromatic flavor, I especially like serving this kimchi with simple foods that let the kimchi stand out.

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Notes

Can I make this vegan?

Yes. Replace the fish sauce with Korean soup soy sauce, or guk-ganjang. The flavor will be different, but it still works well as a savory base for the seasoning.

Can I use only fennel?

You can, but fennel alone can be quite aromatic and strong. Kohlrabi helps balance the flavor and adds a cleaner crunch.

Can I skip the flour slurry?

The slurry helps the seasoning cling to the vegetables and supports fermentation. For this recipe, I recommend keeping it. For a gluten-free version, use glutinous rice powder instead.

What size container should I use?

This recipe makes about one 1-liter jar of kimchi. Make sure to leave at least 20% headspace because the kimchi will expand slightly as it ferments.

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Final Thoughts

This fennel and kohlrabi kimchi is a beautiful way to make seasonal kimchi with vegetables that are easy to find outside Korea.

It is aromatic, crisp, lightly fruity, and gently tangy after fermentation. Most importantly, it follows the basic structure of kimchi: salting the vegetables, making a balanced seasoning, mixing gently, and letting fermentation develop the flavor naturally.

If fennel and kohlrabi are in season where you live, this is a lovely small-batch kimchi to try.

Happy Kimchi Making!

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