Can You Put Cilantro In Kimchi

Yes, you can put cilantro in kimchi, and it can be a delicious twist on the traditional recipe.
 
While cilantro isn’t a traditional ingredient in most kimchi recipes, there’s no rule saying you can’t add it if you enjoy the flavor.
 
In fact, adding cilantro to kimchi is a creative way to blend Korean and Latin American flavors into one tangy, spicy, and aromatic dish.
 
The key is understanding how cilantro behaves during fermentation so your kimchi turns out tasty rather than muddy or bitter.
 
In this post, we’ll explore whether you can put cilantro in kimchi, how it affects the fermentation process, and the best ways to do it without ruining your batch.
 
Let’s dive in.
 

Can You Put Cilantro in Kimchi?

Yes, you can put cilantro in kimchi, and many home fermenters do it to add a fresh, herbaceous kick.
 
Cilantro brings a bright, citrusy note that pairs surprisingly well with the garlic, ginger, and chili flakes already in most kimchi recipes.
 
That said, cilantro in kimchi behaves differently than cabbage or radish because it’s a soft herb rather than a sturdy vegetable.
 
Here’s why adding cilantro to kimchi works and what to keep in mind:
 

1. Cilantro Adds a Fresh Flavor Layer

Traditional kimchi relies on gochugaru, fish sauce, garlic, and ginger for its bold profile.
 
Cilantro introduces a grassy, citrusy element that cuts through the funk and heat.
 
This is why cilantro in kimchi shines in fusion dishes like kimchi tacos or kimchi quesadillas.
 
The herb’s essential oils survive fermentation just enough to leave a subtle herbal trace.
 

2. Cilantro Ferments Quickly and Softens

Because cilantro leaves are tender, they break down faster than cabbage during fermentation.
 
If you add cilantro at the start of a long ferment, it may turn mushy and lose its vibrant green color.
 
That doesn’t make it unsafe, but it changes the texture of your kimchi.
 
Many people prefer to add cilantro toward the end of fermentation or right before serving.
 

3. Cilantro Won’t Ruin the Fermentation Process

Cilantro doesn’t contain compounds that stop lactic acid bacteria from working.
 
So you can put cilantro in kimchi without worrying that it will prevent the ferment from bubbling and souring properly.
 
As long as your salt ratio and temperature are right, the bacteria will do their job.
 
The cilantro simply rides along and infuses its flavor into the mix.
 

4. Some People Taste Soap, Others Taste Magic

You already know cilantro is a divisive herb.
 
For some, cilantro in kimchi tastes like fresh, herbal brightness.
 
For others, it tastes like soap, which can ruin an entire batch.
 
If you’re cooking for a group, consider making a small cilantro kimchi batch first.
 

How to Add Cilantro to Kimchi the Right Way

If you’ve decided that yes, you can put cilantro in kimchi, the next step is doing it well.
 
Here’s how to add cilantro to kimchi so it enhances rather than overwhelms the final product:
 

1. Use Cilantro Stems and Leaves Together

Cilantro stems hold a lot of flavor and crunch.
 
Chop both stems and leaves finely and mix them into your kimchi paste.
 
The stems hold up better during fermentation, while the leaves release their aroma quickly.
 
This gives you cilantro flavor in every bite without a mushy texture.
 

2. Add Cilantro After the Main Ferment

For the brightest cilantro flavor, let your kimchi ferment fully first.
 
Then stir in fresh chopped cilantro just before you refrigerate or eat it.
 
This method keeps the cilantro vibrant and avoids the slimy texture that comes from fermenting soft herbs too long.
 
You can also add a little cilantro to individual servings.
 

3. Balance Cilantro with Acid and Salt

Cilantro in kimchi tastes best when the overall recipe stays balanced.
 
Don’t reduce your salt or fish sauce just because you’re adding an herb.
 
The salt protects against harmful bacteria and helps the cabbage release water.
 
A squeeze of lime or a splash of rice vinegar can also brighten the cilantro note.
 

4. Try Cilantro in Quick Kimchi First

If you’re new to fermenting, start with a quick kimchi recipe that uses vinegar instead of a long ferment.
 
Quick kimchi with cilantro lets you test the flavor combo in about 30 minutes.
 
Once you know you like it, move on to a traditional fermented version.
 
This saves you from wasting a whole batch if cilantro isn’t your thing.
 

Best Kimchi Styles for Cilantro

Not every kimchi loves cilantro equally.
 
Some styles pair better with that citrusy herb than others.
 
Here are the best kimchi varieties to put cilantro in:
 

1. Fresh Kimchi (Geotjeori)

Geotjeori is a young, freshly made kimchi that isn’t fully fermented.
 
Its crisp texture and mild tang make it a perfect canvas for cilantro.
 
You can toss cilantro right into the dressing and serve it the same day.
 

2. Cucumber Kimchi (Oi Sobagi)

Cucumber kimchi already has a cool, refreshing vibe.
 
Cilantro amplifies that freshness and complements the crunch of the cucumbers.
 
This combo works especially well in summer when both ingredients are in season.
 

3. Radish Kimchi (Kkakdugi)

Radish kimchi has a firm, watery crunch that stands up to cilantro’s bold flavor.
 
The cilantro doesn’t get lost the way it might in a soft leafy green.
 
Just chop the cilantro finely so it distributes evenly.
 

4. Fusion Kimchi Blends

Some people put cilantro in kimchi along with jalapeños, mango, or pineapple.
 
These fusion versions lean into a tropical or Latin flavor profile.
 
They’re less traditional but incredibly tasty on tacos, burgers, or rice bowls.
 

So, Can You Put Cilantro in Kimchi?

Yes, you can put cilantro in kimchi, and it can be a fantastic way to add a fresh, citrusy twist to a classic ferment.
 
Cilantro won’t stop the fermentation process, but it does soften quickly, so timing matters.
 
Add it late for the brightest flavor, or mix it in early if you don’t mind a softer texture.
 
Just keep your salt and temperature in check, and taste as you go.
 
Whether you’re making a quick cucumber kimchi or a traditional napa cabbage batch, cilantro in kimchi is worth a try if you love the herb.
 
So go ahead and put cilantro in kimchi, and enjoy the fusion of flavors.