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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.
Kimchi Pickled Eggs
Ingredients
- White vinegar
- Seasoned rice vinegar
- Korean red pepper flakes (gochugaru) Order here
- Scallions
- Pasture-raised boiled eggs
- Kimchi
Instructions
- Combine the white vinegar, seasoned rice vinegar, and Korean red pepper in a bowl and set aside.
- First 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, 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
