Korean Kimchi (Beet Root) Recipe
Hello All! Today, another spicy and not polish at all recipe: Kimchi – Korean fermented specialty and most famous signature food. In Poland fermented foods are also very popular, e.g.Â cucumbers in brine.
Kimchi – traditional Korean food – that goes basically with everything (rice, noddles, bbq food and anything you can think of) as well as eaten alone as snack or appetizer.
In addition to its original taste, Kimchi is extremely healthy – made from lacto-fermantation – full in probiotics,Â Â a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging.
The traditional recipe for KimchiÂ is based on Napa cabbage, but there are varieties of vegetables that can be used like in this recipe: BEETS
In this recipe, I will show you how to makeÂ it !
PREP TIME: 2 hrs + 5 days fermentation
4 medium beets (beet root), peeled
1/4Â cup iodine-free sea salt or kosher salt
1 cup water (250 ml)
1 tbsp potato flour
1Â tsp brown sugar
1 tbspÂ grated garlic (4-5 cloves)
1 tspÂ grated peeled fresh ginger
1 small onion
2 tbspÂ fish sauce
2 tbsp Korean soy sauce
2 tbspÂ Korean gochugaru (red pepper flakes)
4 medium scallions, trimmed and cut into 1-inch pieces
(optional) 1 cup daikon radish, peeled and cut into matchsticks
(optional) 1/2 cup carrot, peeled and cut into matchsticks
1. Cut the beets in very thin slices, sprinkle salt and massage the salt into each of them.Â Add enough water to cover the beets. Let stand for 1 to 2 hours.
Rinse and drain the beets. Set aside to drain in a colander for 15 to 20 minutes.
2. Meanwhile, make the spice paste.Â Water and flour mix together and bring to boil. Add sugar, mix well and set aside. Let it cool then place in food processor.
Add the garlic, ginger, and onion in food processor and mix.
AddÂ fish sauce and stir into a smooth paste.
Stir in the gochugaru & set aside until the beetsÂ are ready to use.
Combine the vegetables (carrot, daikon, green onions) and spice paste.
3. add the spice paste to the beets. Mix thoroughly in a bowl using your hands (can use gloves) until all beetsÂ are thoroughly coated.
4. Pack the beet kimchi into the jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Leave the cover on top but do not seal the jar. Leave for 3-5 days room temperature, then freeze.
PAIR WITH: rice, noodles, burger, bread, any dinner as salad/side dish and many more
STEP BY STEP PREPARATION IMAGES:
2 thoughts on “Korean Kimchi (Beet Root) Recipe”
Once I slice and salt beets all the color comes out.Can I ferment without slicing?
Hi, you should slice, i have never try without slicing so I am not sure how would they ferment in such large pieces.