Late summer is onion season and if you’ve never made kimchi with sweet, juicy onions, then this might just become your new favorite.
This small-batch Onion Kimchi (양파김치) is inspired by the Jeolla-do region, Korea’s southern province known for its bold, flavorful food and excellent summer onions. It’s a refreshing, naturally fermented kimchi that goes especially well with sizzling BBQ or a simple bowl of rice.
And as it ferments, this kimchi transforms into something special: crisp, savory, and lightly tangy. Almost with a yoghurt-like flavor that’s hard to find in other kimchi types.
Why Small Sweet Onions?
Sweet onions, especially those freshly harvested in late summer, are ideal for this kimchi. Their thin skins and high water content signal tenderness and mildness, which is perfect for fermentation.
Avoid using large storage onions, which can taste too sharp or develop a harsh bite. Look for:
- Baby yellow onions
- Any summer sweet variety (see below for different varieties)
Sweet Onion Varieties for Fermentation
Not all sweet onions are created equal. Look for these varieties depending on where you live:
In North America (U.S. & Canada): Vidalia, Walla Walla, Maui onions
In Europe: Oignon Doux des Cévennes, Cipolla Bianca di Giarratana, or local summer onions
The key is thin-skinned, freshly harvested onions. These will ferment gently and stay crisp.
What Makes Jeolla-do Kimchi Unique?
Jeolla-do is famous for its bold, well-seasoned kimchi, often using a blend of fermented seafood bases, such as anchovy, yellow croaker and shrimp, and generous amounts of gochugaru (Korean red chili powder). Onion kimchi is just one example of the region’s vibrant, punchy fermentation culture.
The town of Muan (무안) in Jeolla-do is especially well known for its onion production. It’s one of the largest onion-growing areas in Korea.
→ You’ll often see Jeolla-do kimchi richer in color, with deeper umami flavors compared to Northern styles. If you love this recipe, stay tuned for more Jeolla-inspired ferments!
How to Make Onion Kimchi (양파김치)
This recipe makes about 1 small jar – 1.7 liter-container (1.8 quarts)
: perfect for first-timers or small households
Ingredients
[For Salting]
- 1 kg small sweet onions (peeled, about 940g after peeling), quartered
- 2 tbsp anchovy fish sauce
- ½ tsp coarse sea salt
- 2 tbsp water
[For Seasoning Paste]
- 4 tbsp gochugaru (Korean red chili powder)
- Flour slurry: 1 tbsp all-purpose flour + ½ cup water (simmered & cooled)
- 2 tsp minced garlic
- ½ tsp minced ginger
- A few green onion tops or tender leek slices (optional, for color)
[For Finishing]
- ¼ tsp sea salt + ¼ cup water (to rinse bowl and collect leftover seasoning)
Instructions
1️⃣ Salt the onions
Mix fish sauce, sea salt, and water in a large bowl. Add quartered onions and toss well. Let sit for 20 minutes, flipping once.
Then drain for 10 minutes but do not rinse. Set both the onions and their brining liquid aside.
2️⃣ Make the flour slurry
Whisk flour and water in a small pan. Bring to a boil over medium heat, reduce to low, and simmer for 2–3 minutes. Let cool completely.
3️⃣ Make the seasoning paste
In a bowl, combine gochugaru, flour slurry, garlic, and ginger. Stir in the onion brining liquid to loosen the paste. Add optional greens for color.
4️⃣ Mix the kimchi
Add the drained onions to the seasoning paste and toss gently until evenly coated. Onion kimchi is all about keeping its crispness, so don’t overmix.
5️⃣ Pack & ferment
Pack everything into a clean jar, pressing lightly to remove air pockets.
Swirl ¼ tsp sea salt + ¼ cup water in the mixing bowl to collect leftover seasoning and pour into the jar.
Ferment at room temperature for 1 day, then move to the fridge.
🌿 You can start serving it after 5 days. And it will taste the best around week 2-3, when it becomes gently tangy and irresistibly refreshing.
How to Enjoy
- Serve chilled with grilled pork belly (samgyeopsal) or steak
- Add as a topping to cold soba or naengmyeon (Korean cold noodles)
- Eat it on its own with hot rice and a fried egg
FAQ – Onion Kimchi (양파김치)
1. Can I use regular yellow onions instead of sweet onions?
Yes, but the flavor will be stronger and spicier. For the best result, use small, freshly harvested onions. Large storage onions tend to have a tougher texture and sharper bite, even after fermentation.
2. Is onion kimchi supposed to be this strong?
If you used regular onions, the kimchi may taste bold or spicy for the first few days. Let it age for 7–10 days in the fridge. After that, its sharpness will mellow, and the flavor will develop into something tangy and refreshing, almost yoghurt-like.
3. How long does onion kimchi last in the fridge?
Kimchi doesn’t go bad easily as long as the solids stay submerged in the brine. It will get sour over time, but that’s part of its natural aging process. Onion kimchi makes an amazing kimchi jjigae (stew) when it’s well-fermented. Try it with any of your favorite protein (tofu, fish, chicken, or pork)!
4. Can I make this vegan?
Yes! Replace the anchovy fish sauce with Korean light soy sauce (국간장). Since it’s less salty than anchovy sauce, adjust the brine for salting the onions to 2 tablespoons guk-ganjang with 1 teaspoon coarse sea salt + 2 tablespoons water. It will taste as good as non-vegan one 🙂
5. Do I need to use flour slurry?
The flour slurry helps the seasoning stick and gives a soft, full-bodied texture to the paste. If you’re gluten-free, you can use 1 1/2 tablespoons glutinous rice flour.
Final Notes
Onion kimchi might seem unusual at first, but it’s a perfect example of how versatile Korean fermentation can be. With just a few simple ingredients and careful salting, sweet summer onions transform into a kimchi that’s crisp, tangy, and full of personality.
Whether you enjoy it fresh, fully fermented, or somewhere in between, this small jar of onion kimchi is more than a side dish. It’s a reminder that even the most everyday produce can be turned into kimchi.
And if it gets too sour? That’s when it makes the best kimchi jjigae. Try it with tofu, pork, chicken, or even fish.
🌿 Love seasonal Korean recipes? Join the newsletter for fermentation tips & recipes every other week.
Onion Kimchi (Yangpa Kimchi) : Sweet, Tangy, and Crisp
Equipment
- 1 1.7 liter-container 1.8 quarts
Ingredients
[For Salting]
- 1 kg small sweet onions peeled, about 940g after peeling, quartered
- 2 tbsp anchovy fish sauce
- ½ tsp coarse sea salt
- 2 tbsp water
[For Seasoning Paste]
- 4 tbsp gochugaru Korean red chili powder
- Flour slurry: 1 tbsp all-purpose flour + ½ cup water simmered & cooled
- 2 tsp minced garlic
- ½ tsp minced ginger
- A few green onion tops or tender leek slices optional, for color
[For Finishing]
- ¼ tsp sea salt + ¼ cup water to rinse bowl and collect leftover seasoning
Instructions
1️⃣ Salt the onions
- Mix fish sauce, sea salt, and water in a large bowl. Add quartered onions and toss well. Let sit for 20 minutes, flipping once.
- Then drain for 10 minutes but do not rinse. Set both the onions and their brining liquid aside.
2️⃣ Make the flour slurry
- Whisk flour and water in a small pan. Bring to a boil over medium heat, reduce to low, and simmer for 2–3 minutes. Let cool completely.
- 3️⃣ Make the seasoning paste
- In a bowl, combine gochugaru, flour slurry, garlic, and ginger. Stir in the onion brining liquid to loosen the paste. Add optional greens for color.
4️⃣ Mix the kimchi
- Add the drained onions to the seasoning paste and toss gently until evenly coated. Onion kimchi is all about keeping its crispness, so don’t overmix.
5️⃣ Pack & ferment
- Pack everything into a clean jar, pressing lightly to remove air pockets.
- Swirl ¼ tsp sea salt + ¼ cup water in the mixing bowl to collect leftover seasoning and pour into the jar.
- Ferment at room temperature for 1 day, then move to the fridge.
- 🌿 You can start serving it after 5 days. And it will taste the best around week 2-3, when it becomes gently tangy and irresistibly refreshing.
