Leek Kimchi (Leekchi)｜What to Do with Leeks

Spring is when leeks are at their best.
They become smaller, more tender, and naturally sweeter and that’s exactly when I like to make this kimchi.

In Korea, early spring is marked by kimchi made with put-maneul (풋마늘, young garlic stems).
It’s one of those seasonal signals. Then, you know winter is over, and something fresh is starting.

Here in Europe, though, young garlic isn’t always easy to find.
But leeks are everywhere.

And when they’re small and tender like this,
they actually make a kimchi that I personally enjoy even more.

The texture is softer,
the flavor is more rounded,
and as it ferments, it develops a gentle sweetness with a clean, balanced tang.

This recipe is inspired by that early spring tradition,
but adapted for ingredients you can easily find easily.

It’s a small-batch kimchi, simple to make, and a great place to start if you’re new to fermentation.

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How Spring Leeks Are Different

Not all leeks are the same throughout the year.

In spring, leeks are noticeably different:

• smaller and more tender
• less fibrous
• naturally sweeter

This is why they work so well for kimchi.

They soften more easily during brining, absorb seasoning more evenly, and develop a cleaner, more balanced flavor as they ferment.

Later in the season, leeks become larger and tougher.
They can still be used, but the texture won’t be quite as delicate.

If you’re not making this in spring,
look for the smallest, most tender leeks you can find.

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Choosing the Right Leeks

Look for:

• small, young leeks
• firm but not fibrous
• smooth, tight layers

If your leeks are thicker:
👉 halve them lengthwise after washing

→ helps them absorb seasoning evenly
→ prevents them from falling apart

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Why We Lightly Brine the Leeks

Leeks are thicker and more fibrous than green onions.
So instead of mixing everything right away, we lightly brine them first.

This step:

• draws out a bit of moisture
• softens the structure
• helps the seasoning absorb evenly

Rather than focusing only on time,
look for texture:

👉 the leeks should bend slightly,
but still hold their shape

That’s when they’re ready.

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Building a Balanced Kimchi Paste

This kimchi uses a very simple paste, but each part plays a role:

• Gochugaru (Korean red chili powder) → color and depth
• Apple & onion → natural sweetness and balance
• Flour slurry → helps seasoning coat evenly + supports fermentation
• Ginger → subtle freshness

Leeks already have a strong natural allium flavor,
so there’s no need to add garlic here.

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Why the Seasoning Starts from the Brine

One of the key differences in this recipe is that
👉 we keep all the brining liquid

Instead of adding more salt or fish sauce later,
the seasoning begins right from the start.

This creates a kimchi that is:

• more balanced
• less aggressive
• cleaner in flavor

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Leek Kimchi (Small Batch, using 400g Leeks)

Yield

About 700–800 ml (≈ 3 cups)
👉 Use a 1-liter (1 quart) container, filled up to 80%

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Ingredients

Main

• 400g leeks

Brine

• 2½ tbsp fish sauce
• ½ tsp coarse sea salt

Kimchi Paste

• ½ tbsp flour
• ½ cup water
• ⅓ cup gochugaru (Korean red chili powder)
• ½ apple (about 100g), blended
• ¼ onion (about 40g), blended
• ½ tsp ginger

Finish

• ½ cup water

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Instructions

1️⃣ Prepare the leeks

Trim roots and remove tough outer layers.

Cut into small bite-sized pieces (about 1.5 cm).

Wash thoroughly and drain well.

👉 If thick, halve lengthwise after washing

2️⃣ Brine

Add fish sauce and salt.

Gently toss and let sit for about 40 minutes,
turning once halfway.

👉 Leeks should be slightly flexible

3️⃣ Make slurry

Mix flour and water.

Cook gently while stirring
until slightly thickened.

Let cool completely.

4️⃣ Make paste

Add gochugaru to slurry and let it bloom.

Mix in apple, onion, and ginger.

5️⃣ Combine

Add paste to leeks, including brining liquid.

Mix gently until evenly coated.

6️⃣ Pack

Transfer to container (max 80% full).

Add ½ cup water to bowl,
swirl, and pour over.

7️⃣ Ferment

Leave at room temperature 12–24 hours

Then refrigerate.

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When Is It Best to Eat?

This kimchi is at its best once it has properly fermented.

While it’s enjoyable when fresh,
the real depth develops over time.

As it ferments:

• sweetness becomes more pronounced
• flavors become more balanced
• the heat softens

After a few days in the fridge,
you’ll notice a gentle tang and a more rounded taste
this is when it really starts to shine.

This is a kimchi that rewards patience!

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How to Enjoy

Enjoy it lightly fermented or let it develop deeper flavors over time.
I personally prefer it when it’s aged!

It pairs beautifully with rice
or alongside grilled dishes.

And once it becomes more aged and sour,
try it in a braise or stew
the flavor transforms completely.

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More Ways to Use Leeks

If you’re curious about another way to preserve leeks,
you can also try leek manongji, a soy sauce–based pickle with a completely different character.

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