Kimchi Seed Assortment. Cool-season vegetables for spring and fall harvesting with select warm-season vegetables. Includes common vegetables used for making various kimchi recipes. Kimchi is a traditional Korean dish made from fermented vegetables and various spices. It is famous for its spicy flavor, health benefits, and probiotics that support gut health. Traditional kimchi recipes use cabbage, radishes, and chile powder. Non-traditional recipes may include komatsuna, cucumbers, carrots, and other vegetables. Whatever type you choose, this seed assortment will provide you with all the vegetables you will need to make your own homemade kimchi fresh from the garden. ~4,500 Seeds Included. Download Free Vegetable Growing Guide PDF Kimchi Seed Assortment - 8 Pack Most vegetables used for popular kimchi recipes grow best during the cool spring and fall seasons. Warm temperatures may cause them to bolt (flower) and become bitter. Make the most of your growing season by planting this seed assortment during the shoulder spring and fall seasons. The fall season is especially great for growing, harvesting, and fermenting your kimchi vegetable harvest. The warm-season vegetables included in this assortment may be used in unique, non-traditional recipes. Making Kimchi Pepper Paste The peppers are a key ingredient that should be harvested and dried. The dried chili flakes are commonly known as gochugaru or Korean chili flakes. You can then cut and salt them, rinse, and then mix them with the other kimchi ingredients. Or, create a paste that will be mixed with the vegetables. To make a paste, blend the peppers together with garlic, ginger, fish sauce, and sugar before mixing with the other vegetables. Seeds Included in the Kimchi Seed Assortment Shin Kuroda 5 Carrot (Daucus carota subsp. sativus) - Approximately 75 Days to Maturity Evergreen White Nebuka Bunching Onion (Allium cepa) - Approximately 65-120 Days to Maturity Daikon Minowase Radish (Raphanus sativus) - Approximately 45 Days to Maturity Altari Dochon 89 Hybrid Radish (Raphanus sativus) - Approximately 50-60 Days to Maturity Tendergreen Mustard-Spinach (Komatsuna) (Brassica rapa var. perviridis) - Approximately 45 Days to Maturity Matsushima No. 2 Chinese Cabbage (Brassica rapa var. Pekinensis) - Approximately 80 Days to Maturity Asia Eun Cheon Hybrid Cucumber (Cucumis sativus) - Approximately 55-60 Days to Maturity Wa Mae Wo Hybrid Korean Hot Pepper (Capsicum annuum) - Approximately 100-125 Days to Maturity *Substitutions may apply depending on availability. Potential substituted varieties include Senposai Komatsuna, Hwi Mo Ri or China Gold Hybrid Cabbage, Progress Hybrid Cucumber, and Gochujang King Korean Hot Pepper. Growing the Kimchi Seed Assortment Growing Radish, Carrot, and Mustard (Komatsuna) - In the spring, direct sow the radish, carrot, and mustard seeds 2-4 weeks before your last spring frost date. In the fall, direct sow 8-10 weeks before your first frost date. Carrots do better when sown 10-12 weeks before your first frost date. Growing Cabbage - In the spring, start cabbage seeds indoors 6-8 weeks before your last frost date. Then transplant outdoors 2-3 weeks before your last frost date. The cool spring weather helps keep these greens sweet and mild. In the fall, start the seeds indoors 12-14 weeks before your first frost date. Transplant outdoors 6-8 weeks before your first frost date. The cabbages should be ready to harvest just before or shortly after your first frost date. Cabbages are known to be tolerant of a light frost. Growing Cucumbers - Cucumbers are a warm season crop. They should be started indoors 3-4 weeks before your last spring frost date and transplanted 2 weeks after your last frost date. They can also be directly sown 2 weeks after your last spring frost date as they grow best in warm soil. Growing Peppers - Peppers are a warm-season crop that should be grown during the spring and summer months, however the harvest can be dried and saved for use throughout the year. Start pepper seeds indoors 4-6 weeks before your last spring frost date. Transplant seedlings outdoors 2 weeks after your last frost date. Peppers are known to tolerate hot summer temperatures with adequate water. Growing Green Onions - Bunching onions should be started indoors 8-10 weeks before your last spring frost date and transplanted outdoors 4-6 weeks before your last spring frost date. In the fall, direct sow 8-10 weeks before your first frost date. Additional Resources Authentic Homemade Baek Kimchi Recipe Fermantation Starter Guide
