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Super Easy Kimchi Pickled Eggs Recipe

Kimchi pickled eggs are absolutely delicious. Fermented eggs are so much more flavorful than your typical hard-boiled egg that after you try this recipe, you will never go back to non-fermented pickled eggs again.  

Nicely seasoned with mouthwatering kimchi flavors, the following kimchi pickled eggs recipe is perfect for snacking, adding to sandwiches, wraps, ramen noodles, egg salad, or a next-level deviled eggs recipe.  

There are several ways to go about making kimchi pickled eggs.  

The easiest is to layer hard-boiled eggs in a jar with kimchi and its liquid. Let it refrigerate for 2-3 days and eat. Done!  

At the time I was photographing the steps of this recipe, I was out of my homemade kimchi. So instead, I used store-bought kimchi by Wild Brine, which I can say full-heartedly is quite delicious with the perfect amount of spice. You can buy some here (Amazon link).

But I can say with high confidence; my kimchi recipe works great too, so give it a try if you like. kimchi recipe here.

Note: Using just the kimchi and its juices will keep the probiotics in the kimchi alive.   

Why Use Pasture Raised Eggs In This Kimchi Pickled Egg Recipe?

 

• The chickens are free to roam on open grassland

• The chickens eat an organic diet, enjoy bugs and worms, see daylight 

• Chickens are not given hormones or antibiotics  

• Have better nutritional profiles in vitamins A, E, beta-carotene, Omega-3’s, etc. 

How To Make Kimchi Pickled Eggs with Vinegar

Another off-the-charts way to make kimchi pickled eggs is to combine vinegar and a little spice to the kimchi and eggs.   

• Combine white vinegar, seasoned rice vinegar, and Korean red pepper in a bowl and set aside.

• Place about an inch of kimchi in the jar

• Place two-three eggs on top of the kimchi

• Sprinkle in the scallions

• Continue layering kimchi, eggs, and scallions until the jar is full. The final layer should be kimchi.

• Gently press the whole thing down.

• Pour the vinegar mixture into the jar and any leftover kimchi brine, making sure the eggs are completely covered.

• Top with the lid and give it a gentle shake.

• Allow to sit in the refrigerator for 2-3 days

Be aware that when you add vinegar to fermented foods, it destroys much of the good bacteria too. The lactic-acid bacteria will be stunted, unable to natural-preservative qualities that are desirable in Lacto-fermentation.

While pickled foods offer some probiotic benefit, it is best to eat a variety of traditionally fermented foods to increase the variety of good bacteria in your gut microbiome.

If you are eating kimchi for the probiotic benefit, I suggest following the first recipe without any added vinegar.

If you are just in it to reap the rewards of a tangy delicious kimchi pickled egg than by all means, the second recipe is perfect for you too.

Looking for something else? Try one of these gut-healthy homemade fermented food recipes here:

• First Time Making Kimchi
• 10 Genius Ways To Use Leftover Kimchi Brine
• Daikon Radish Kimchi Recipe
• Beet Kvass Recipe
• Lacto-Fermented Carrots Recipe
• 8 Best Substitutes for Gochugaru
• Substitutes for Fish Sauce
• Substitutes for Salted Shrimp
• Substitutes for Miso Paste