Firefly Kitchen's Kimcheese Dip Recipe

Firefly Kitchen’s signature Kimcheese is a versatile sauce made from fresh fermented kimchi, adding flavorful heat to any recipe.

From "Fresh & Fermented"
May 2015

  • Firefly Kimcheese
    “Kimcheese,” a cheesy take on the traditional kimchi, can be enjoyed as a dip or thinned to make sauces or spreads.
    Photo by Charity Burggraaf
  • Fresh and Fermented
    Raw-fermented vegetables like krauts and kimchis are celebrated by cultures around the world and have been integral to cuisines for thousands of years. This age-old food-preserving technique is reclaiming its rightful place in kitchens today, with new and innovative recipes adding signature zip to foods from home kitchens to fine restaurants. "Fresh & Fermented," by Julie O’Brian and Richard J. Climenhage, explores the health benefits of fermented foods, the science behind them and 85 versatile and flavorful recipes.
    Cover courtesy Sasquatch Books
  • Firefly Kimcheese
  • Fresh and Fermented

Yield: 2 cups Kimcheese

Fermentation is an old-world tradition that has reemerged in culinary culture. Fresh ferments are packed with probiotics, which help maintain essential balance in the digestive tract, contain heaps of vitamin C and other healthy enzymes that boost the immune system, and they’re delicious! In Fresh and Fermented (Sasquatch Books, 2014), authors and founders of Firefly Kitchens Julie O’Brian and Richard J. Climenhage provide in-depth instructions on how to make traditionally fermented carrots, krauts, and kimchi, at home. This recipe for Latkes with Crème Fraiche Kraut Sauce is from Chapter 6: Quick Bites.

You can purchase this book from the GRIT store: Fresh & Fermented 

This is by far our most sought-after recipe and the one we made to celebrate winning our first Good Food Award. We suggest making a double batch because you’ll want to eat it with everything!

It’s always the biggest hit at our Fermented Happy Hour, where we serve it as a delectable dip with veggies and crackers.

Experiment! Add a bit of extra kimchi brine to thin it and stir it into pasta, or add a bit more cheese to make a thicker spread for sandwiches or wraps. It’s also great slathered on any burger.


• 3/4 cup Firefly Kimchi
• 8 ounces cream cheese
• 1⁄4 cup goat cheese (1 ounce) (optional)
• 1 clove garlic, crushed 1 tablespoon chopped fresh parsley
• 1 teaspoon sriracha, or your favorite hot sauce
• Brine or extra-virgin olive oil, for thinning
• Salt and freshly ground black pepper


1. Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it.

2. Whirl the kimchi in a food processor for 1 minute.

3. Add the cream cheese, goat cheese, and garlic, and blend for another 30 seconds.

4. Add the parsley and hot sauce, and pulse a few more times until the cheese is smooth. If it’s too thick for your liking, add a splash of brine or oil.

5. Season to taste with salt and pepper. Serve chilled.

More From Fresh & Fermented:

Caraway Kraut Recipe: The Perfect Probiotic Side Dish
Latkes with Crème Fraîche Kraut Sauce Recipe
Firefly Kitchen’s Signature Kimchi Recipe

(c) 2014 by Julie O’Brien and Richard J. Climenhage. All rights reserved. Excerpted from Fresh & Fermented by permission of Sasquatch Books. Buy this book from our store: Fresh & Fermented.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds