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Wild Garlic Kimchi (San-maneul Kimchi): Easy, Seasonal Korean Fermentation

Make authentic wild garlic kimchi (san-maneul kimchi) with this small-batch Korean fermentation recipe. Packed with spring flavor, it’s naturally bold, easy to prepare, and perfect for vegans and fermentation beginners alike.
Prep Time25 minutes
Fermentation3 days
Total Time25 minutes
Course: Ferments, Kimchi, Pickles
Cuisine: Asian, Korean
Keyword: Kimchi, Ramsons, Wild Garlic, Wild Garlic Kimchi
Servings: 1.2 liter-container (1.3 quarts)

Ingredients

  • 200 g Wild garlic
  • 100 g Kohlrabi or daikon cut into matchsticks (1cup)

Kimchi Paste

  • ½ tablespoon flour + ½ cup Water (to make a thin slurry)
  • ⅓ cup Gochugaru(Korean red chili powder)
  • 2 ½ tablespoon fish sauce (preferably Korean anchovy sauce) For vegan version, substitute with 1 tablespoon Guk-ganjang (Korean light soy sauce), ½ teaspoon Coarse sea salt (kosher salt), and 1 tablespoon Rice syrup
  • 1 tablespoon Soy sauce (Korean dark soy sauce)
  • ½ red apple (crisp & juicy variety) blended
  • ¼ onion blended
  • 1 thin slice ginger (or ½ teaspoon minced ginger)
  • ½ cup water + ½ teaspoon Salt (to finish)

Instructions

Prepare the Ingredients

  • Wash the wild garlic thoroughly, repeating 2–3 times to remove any dirt. Drain well in a colander and set aside.
  • Peel and cut the kohlrabi (or daikon) into thin matchstick-sized pieces. This will add a refreshing crunch to your kimchi.

Make the Kimchi Paste

  • In a small pot, whisk together ½ tablespoon flour and ½ cup water until smooth. Bring it to a gentle boil over medium heat, stirring continuously. Simmer for 1 minute to form a thin slurry, then remove from heat and let it cool to room temperature.
  • Once cooled, stir in half of the gochugaru (Korean red chili powder). This helps the paste cling to the vegetables and starts building the flavor base.
  • Blend the red apple and onion until smooth. Add a thin slice of ginger and blend again until finely minced.
  • In a large mixing bowl, combine the flour slurry, blended fruit and aromatics, kohlrabi, the remaining gochugaru, fish sauce, and soy sauce. Stir well until everything is evenly mixed and the paste is vibrant and cohesive.

Mix the Kimchi

  • Add half of the wild garlic to the bowl and gently coat the leaves with the seasoning paste. Rotate and toss lightly to ensure the leaves are evenly covered without damaging them.
  • Add the remaining wild garlic and repeat the process, handling the leaves with care. Avoid overmixing to preserve their crisp texture and delicate structure.

Ferment & Store

  • Transfer the seasoned wild garlic kimchi into a clean glass jar or airtight container. Pack it down gently to remove air pockets, but don’t compress it too tightly.
  • To use every bit of seasoning, pour ½ cup water mixed with ½ teaspoon salt into the mixing bowl, swish it around, and pour that liquid into the container. This helps create a juicier kimchi.
  • Leave some space at the top of the jar to allow for natural expansion during fermentation.
  • Let the kimchi ferment at room temperature for 1–2 days, then transfer it to the fridge. The flavors will deepen and mature over the next few days and are usually at their best after 7–10 days.