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Kohlrabi Kimchi
  • Condiments
  • Asian
  • Entertaining
Lesson from Edward Lee's class

Video time: 15 min

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

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Edward Lee
Teaches his Home Cooking
Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

In this lesson

Kimchi Jarring
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
Kohlrabi Kimchi
With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.
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What you'll learn

Fermentation

Fermentation made easy. You just need some vegetables, salt, sugar, and a little bit of time. 

Kohlrabi Kimchi 

If you can make salad, you can make kimchi. And you’re going to want to make this unique version with crunchy and sweet kohlrabi, watermelon radish, garlic, ginger, and Korean chili flakes. 

Jarring

Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi. 

Edward Lee
Teaches his Home Cooking
Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

Edward Lee
Teaches his Korean-American Cuisine

Take a journey with James Beard Award winning chef Edward Lee as he takes you into his home kitchen and teaches you his Korean flavors with a Southern twist. Bring Edward’s unique flavor profiles home as you make delectable meals for your loved ones, including dishes like Fried Chicken with Gochujang Sauce & Slaw, Cabbage Steamed Fish, Kohlrabi Kimchi, Savory Peanut Butter, and Steak with Kalbi Butter. Edward’s class is an exclusive video experience with more than 5 hours of original content, including an in-depth documentary about his life and 12 in-kitchen lessons in which he teaches over 30 original recipes and techniques.

Edward’s lesson plan

Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean, raised in Brooklyn, living in Louisville, Kentucky - Chef Lee is more than the sum of his parts. Discover the city, people, and places that make chef Lee tick, and have inspired his new cuisine that goes beyond any boundaries.

Learn how to make classic shallow-fried chicken with Edward's Korean-inspired gochujang sauce, and a side of tangy and bright Asian pear slaw. Get the best tips for achieving crispy chicken skin and juicy interiors. Master the art of shallow-frying chicken with Edward's easy-to-follow recipe.

Learn how to make a nutritious and delicious meal for any night of the week with Edward's easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.

Learn how to create a flavorful, luscious silken tofu dish with a fatty broth, braised daikon, and an apple-ginger purée. Master knife skills and learn how to cut radishes into perfect cubes and matchsticks with Edward's guidance. Plate an elegant dish that will impress your dinner guests.

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients.

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben's special brine, and how to grill meats and vegetables.

Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.

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What our students have to say

"Great class. Takes out all the fear of fermentating. The discussion on "playing with your food" is spot on."

Carmen W.

"It looks interesting, & will be trying the Kimchi myself, thank you Chef."

Charmaine .

"Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B"

Jill B.

"Looks amazing, I can't wait to make a jar or two..."

Scott C.

"A real great recipe. Easy to make and the taste is amazing. I love KimchI and I was always afraid to make it by myself but now I won't stop to ferment."

Lena K.

"Fantastic! The combination of kohlrabI and apple is genius. Thank you Lee!"

Pavla G.

"Thank you for this! I’m excited to try it. Fermenting and bone broth are the crafts I wish to educate myself on!"

Linda C.

"I tried KimchI for the first time a couple months ago - and I really like it. I think I will try making this."

Sharon B.

"I LOVED watching this... My youngest daughter really likes Kim hi... I'm excited to try making this. I really like the message... Get back to touching our food!"

Noelle S.

"Delicious and great variation to standard kimchi!"

Elizabeth S.

"I do fermentation making wine and beer, but I’ve never made kimchi. This sounds like so much fun. Another ay to enjoy fermentation."

Steve W.

"Worked well with daikon. Best kimchI I’ve had. Much fresher and lighter"

Kyle M.

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