Persimmon Kimchi

It's a joy in every bite.

Easy Fall Recipe

October is one of my favorite months of the year. The leaves turn golden, the air feels cozy, and the markets are filled with the sweetest fall fruits. One of my all-time favorites?  persimmon   (柿 / kaki). Try this easy Persimmon Kimchi recipe, a refreshing twist on classic kimchi made with sweet persimmons, bok choy, and gochugaru. 

A perfect fall side dish that’s crisp, tangy, and irresistibly addictive! Its natural sweetness and satisfying crunch make it perfect for creative dishes, and today I’m sharing one that’s both unique and delicious. I first learned this recipe from my Korean friend’s mom, and since then, it has become one of my favorite fall staples. Sweet, tangy, a little spicy, and full of texture. This kimchi is truly addictive!

Ingredients:

Main

• 3 ripe persimmons

• 1 bunch bok choy (cut into bite-sized pieces, if preferred)

  *If you are not a fan of bok choy, you can use green onions instead.

• ½ yellow onion, thinly sliced

Dressing

• 2 tbsp rice wine vinegar

• 1 tsp sesame oil

• 1 tbsp plum extract (optional)

• 2 tsp honey or maple syrup

• 1 tsp fish sauce

• 1 tsp finely minced garlic

• 2 tsp freshly squeezed lemon juice

• 2 tsp toasted sesame seeds

• 2 tbsp red pepper flakes (gochugaru)

👩🏻‍🍳 Instructions

1. Make the dressing.

In a bowl, whisk together all the dressing ingredients. The fish sauce adds plenty of saltiness, but you can adjust the seasoning to your taste.

2. Prepare the produce.

Wash the persimmons, bok choy (or green onions), and onions thoroughly. Peel the persimmons and slice them into your preferred thickness. I like to keep them slightly thick to enjoy their crunch in every bite.

3. Slice and mix.

Cut the bok choy into bite-sized pieces and slice the onions. If you want to use green onions instead of bok choy, I suggest you cut them a little longer so the flavor stands out.

4. Combine everything.

In a large mixing bowl, add the persimmon, bok choy, and onions. Pour in the dressing and mix well. Gloves are a must—trust me, your hands will thank you!

5. Chill and serve.

Sprinkle toasted sesame seeds on top, then refrigerate for 30 minutes to 1 hour to let the flavors blend together beautifully.

🍴 Serving Suggestions

This Persimmon Kimchi is the perfect side dish for:

•  BBQs or grilled meats

• Autumn get-togethers and picnics

• Simple rice meals at home (goes perfectly with fried dishes)

Its bright color and fresh flavor make it a crowd-pleaser.  A dish that always gets people asking for seconds!

💡 Tips & Variations

• Vegan option: Swap fish sauce with soy sauce for a plant-based version.

• Spice level: Adjust gochugaru depending on your heat preference. If you're not used to spice I suggest starting small and work your way up.

• Storage: Keeps well in the fridge for up to 3 days. Though it’s best enjoyed fresh for that crisp bite!

✨ Final Thoughts

This Persimmon Kimchi is a true celebration of fall: sweet, spicy, and beautifully balanced. It’s one of those simple recipes that can easily become a signature dish for your seasonal table.

Give it a try, and let me know if you love it as much as I do! 🍁