Vibrant Beet Water Kimchi
Vibrant Beet Water Kimchi
Making Beautiful Beet Water Kimchi for Your Health (Radish Water Kimchi Recipe)
Introducing a visually stunning Beet Water Kimchi, boasting a gorgeous, ruby-red hue. This refreshing kimchi combines the mild flavor of radish with the crispness of other vegetables, the sweetness of fruits, and the health benefits of beets, known to be good for high blood pressure. The savory broth, made from boiled rice crust (nurungji), offers a clean and refreshing taste without fish sauce. As it ferments, it develops a deeper flavor, and when served chilled, it provides a burst of coolness. Perfect for adding a touch of freshness to your meal or for a healthy, unique side dish. Try making it today!
Ingredients- 1 medium beetroot
- 40g rice crust (nurungji)
- 10 cups (2L) water used to boil rice crust
- 400g radish
- 6 Tbsp coarse sea salt (approx. 60g)
- 2 cabbage leaves
- 2/3 apple
- 1/2 pear
- 1/3 onion
- 10 stalks scallions
Cooking Instructions
Step 1
First, prepare the rice crust (nurungji) which will add a savory depth to the water kimchi. Roughly break 40g of rice crust, which can also be enjoyed as a meal, into pieces by hand. No need to break it down too finely.
Step 2
Pour enough water to cover the broken rice crust and bring it to a boil over high heat. The broth will release a comforting, nutty aroma as it simmers. This water will be used as the kimchi base instead of a traditional flour paste. (Simmer for about 5-10 minutes).
Step 3
Once the rice crust has boiled, let the water cool. Strain the liquid through a fine sieve to get only the clear broth. Discard the solids. Ensure you have approximately 10 cups (2L) of broth.
Step 4
Prepare the radish, the main ingredient of this kimchi. Wash it thoroughly, peel, and slice it thinly into bite-sized pieces (about 0.5cm thick). This ‘nabak’ cut is typical for water kimchi.
Step 5
Take 2 cabbage leaves remaining in your refrigerator and slice them to a similar size as the radish. We will not be salting the radish or cabbage separately; they will be added directly to the kimchi. This adds a delightful crunch.
Step 6
Peel and prepare one medium-sized beetroot. Slice it into pieces similar in size to the radish and cabbage. The beautiful color of the beet will infuse the kimchi broth.
Step 7
Prepare the fruits and onion to add natural sweetness. Core and chop the apple (2/3) and pear (1/2) into pieces suitable for blending. Finely chop the onion (1/3). Place them in a blender or food processor. If the mixture is too thick to blend smoothly, add a little of the reserved rice crust water to help it along.
Step 8
Once blended, pour the fruit and onion mixture into a cheesecloth or fine sieve. Squeeze out the juice by hand. This step ensures a clear and clean kimchi broth. Add the extracted juice to your kimchi base.
Step 9
Now, it’s time to season. Add 6 tablespoons of coarse sea salt to the 10 cups of reserved rice crust water and dissolve it completely. It might taste slightly saltier than desired at this stage, but the flavor will balance out perfectly as the kimchi ferments. The absence of fish sauce results in a wonderfully clean and refreshing taste.
Step 10
Combine all the prepared ingredients—radish, cabbage, beetroot, and the fruit/onion juice—into a fermentation container. Admire the vibrant red color of the beets, which promises a beautiful kimchi. Mix gently to distribute the ingredients.
Step 11
Finally, trim and cut about 10 scallion stalks into approximately 3cm lengths and add them to the container. Gently mix everything together. Cover the container and let it sit at room temperature for about a day to begin fermenting. Afterwards, refrigerate it to allow it to mature. You’ll end up with a delicious water kimchi where the crisp vegetables, savory rice crust broth, and fragrant beets harmonize beautifully. Enjoy the invigorating, palate-cleansing coolness!
