Tasty Okra Kimchi

Here’s my take on okra kimchi, a fun twist that combines the Southern favorite with Korean-style fermentation. The recipe keeps the natural crunch of fresh okra while adding that trademark tangy, spicy kimchi flavor that makes everything taste better.

This kimchi variation has become a regular in my weekly meal prep. I usually make a big batch since it keeps well in the fridge, and it’s perfect for adding a kick to rice bowls or serving alongside grilled meats. My kids even ask for it as a snack – who would’ve thought?

What Kind of Okra Should I Use?

For kimchi-making, you’ll want to look for young, fresh okra pods that are bright green and between 2-4 inches long. Smaller pods are typically more tender and less fibrous than larger ones, which can become tough and woody. When shopping, gently squeeze the pods – they should feel firm but not hard, and avoid any that feel soft or show signs of browning. Fresh okra is available year-round in most grocery stores, but it’s at its peak during summer months. If you can’t find fresh okra at your regular grocery store, check Asian or international markets where it’s often stocked for specific dishes like this kimchi recipe.

Options for Substitutions

While some ingredients are key for authentic flavor, here are some helpful substitutions you can try:

• Korean chili flakes (Gochugaru): This is pretty important for authentic kimchi flavor, but in a pinch, you can use regular chili flakes mixed with sweet paprika (use 1/3 cup chili flakes + 2-3 tablespoons paprika). The taste won’t be exactly the same, but you’ll still get a nice spicy kick.
• Fish sauce: For a vegetarian version, try using soy sauce mixed with a bit of seaweed powder. Or combine soy sauce with a splash of rice vinegar. Start with 3 tablespoons of the substitute and adjust to taste.
• Rice powder: If you can’t find rice powder, blend regular white rice in a spice grinder until fine, or use cornstarch as a thickening agent (use 2 teaspoons instead).
• Fresh okra: This is the star ingredient, so it’s best not to substitute it. However, you can use frozen okra if fresh isn’t available – just thaw and pat dry before using.
• Sugar: Feel free to swap with honey or maple syrup – use about 1½ tablespoons since they’re sweeter than regular sugar.

Watch Out for These Mistakes While Making

The biggest challenge when making okra kimchi is dealing with the vegetable’s natural sliminess – to minimize this, avoid cutting the okra before the initial salt soak and make sure to dry them thoroughly after washing. A common error is skipping the rice powder paste step, which helps the seasonings stick to the okra and creates that signature kimchi texture, so don’t be tempted to leave it out. The fermentation process requires patience – storing your kimchi at room temperature for too long (more than 2-3 days) can lead to over-fermentation and an overly sour taste, while not giving it enough time (at least 24 hours) will result in underdeveloped flavors. For the best results, taste your kimchi daily during fermentation and move it to the refrigerator once it reaches your preferred level of tanginess.

What to Serve With Okra Kimchi?

This spicy fermented okra makes an excellent side dish for Korean and fusion meals! Serve it alongside a bowl of steamed white rice and grilled meats like bulgogi or kalbi for a traditional Korean spread. I love adding it to rice bowls with fried eggs on top – the runny yolk mixes so nicely with the tangy kimchi. You can also chop it up and add it to fried rice, stir-fries, or even use it as a topping for hot dogs and burgers for a Korean-inspired twist. Since this kimchi packs some heat, consider serving it with cooling sides like cucumber salad or plain rice to balance out the spice.

Storage Instructions

Ferment: Let your okra kimchi ferment at room temperature for 1-2 days until it develops that nice tangy flavor you’re looking for. You’ll notice some bubbles forming – that’s a good sign! Just remember to press down the vegetables under the brine daily.

Keep: Once your kimchi has reached your preferred level of fermentation, pop it in the fridge in an airtight container. It’ll continue to slowly ferment and develop deeper flavors over time. The okra kimchi will stay good for about 2-3 months in the refrigerator – though it might get more sour as time goes on.

Container Tips: Glass containers work best for storing kimchi since they won’t react with the acidic fermentation. Leave a bit of headspace in your container as the kimchi will continue to produce some bubbles. If you notice the kimchi getting too sour for your taste, you can slow down the fermentation by moving it to a cooler spot in your fridge.

Preparation Time	30-60 minutes
Cooking Time	10-15 minutes
Total Time	2-3 days (including soaking and fermentation)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 10-15 g
• Fat: 6-10 g
• Carbohydrates: 80-85 g

Ingredients

• 1 pound fresh okra
• 3 cups warm water
• 1 tablespoon salt
• 1/2 onion, chopped
• 4 cloves garlic, finely chopped
• 1/2 cup korean chili flakes
• 1 tablespoon minced ginger
• 4 tablespoons fish sauce
• 1 tablespoon rice powder
• 2 tablespoons sugar
• 1 cup water

Step 1: Prepare the Okra

Rinse the okra thoroughly under running water.

Trim the ends, and cut the okra into 1/4 inch pieces.

Place the cut okra in a bowl, toss with salt, and submerge it in 3 cups of lukewarm water.

Set the bowl aside and allow the okra to soak at room temperature for 1-2 hours.

This helps remove some of the natural sliminess of the okra.

Step 2: Make the Kimchi Paste

While the okra is soaking, heat the rice flour and 1 cup of water in a saucepan over medium heat until the mixture becomes thick.

Remove the saucepan from heat, and transfer the thickened mixture to a blender.

Add ginger, gochugaru, fish sauce, sugar, garlic, and onion to the blender.

Puree the mixture until smooth, forming a rich kimchi paste.

Step 3: Drain and Rinse the Okra

After the soaking period, drain the okra and retain the soaking liquid.

Rinse the okra twice more with fresh water to ensure it’s clean and ready for pickling.

This step helps to decrease the slime further and prepares the okra for fermentation.

Step 4: Combine Okra with Kimchi Paste

In a large bowl, pour the pureed kimchi paste over the drained okra.

Mix thoroughly to ensure every piece of okra is well coated with the flavorful paste.

This step ensures that the okra absorbs the spicy, savory flavors of the kimchi seasoning.

Step 5: Jar the Okra and Add Pickling Liquid

Transfer the paste-coated okra into a jar or storage container.

Pour the retained pickling liquid over the okra, leaving about 1 inch of space at the top to allow for fermentation gases.

This step combines the flavors of the kimchi paste with the tanginess of pickling.

Step 6: Fermentation and Storage

Seal the container tightly and store it in a dark space away from sunlight for 2-3 days.

This allows the flavors to develop and the fermentation process to occur.

Once opened, keep the okra kimchi in the refrigerator to maintain freshness and flavor.

Enjoy this unique twist on traditional kimchi as a side dish or condiment.