Beet kimchi is a vibrant and flavorful twist on the traditional Korean side dish, utilizing the natural sweetness and earthiness of beets to create a deliciously tangy and crunchy condiment. This colorful kimchi not only adds a unique flavor profile to your meals but also boasts a wealth of health benefits thanks to the fermentation process, which enhances probiotics and nutrients. Perfect as a side dish, topping, or even a snack on its own, beet kimchi is a delightful way to enjoy the goodness of beets while exploring the rich flavors of Korean cuisine. Get ready to elevate your dishes with this delicious and nutritious beet kimchi!
Ingredients:
• 2 medium beets, peeled and julienned
• 1 tablespoon sea salt
• 1 teaspoon sugar (optional)
• 1 tablespoon grated ginger
• 2-3 cloves garlic, minced
• 1-2 tablespoons Korean red pepper flakes (gochugaru) (adjust to taste)
• 1 tablespoon fish sauce or soy sauce (for a vegan option)
• 1-2 green onions, chopped (optional)
• 1 cup water (for brining)
Instructions:
1. In a bowl, combine the julienned beets and sea salt. Toss well and let them sit for about 30 minutes to draw out moisture.
2. After 30 minutes, rinse the beets under cold water to remove excess salt and drain well.
3. In a separate bowl, combine the grated ginger, minced garlic, sugar, Korean red pepper flakes, fish sauce (or soy sauce), and a bit of water to create a paste. Adjust the spice level by adding more or less gochugaru according to your taste.
4. Add the drained beets and chopped green onions (if using) to the spice paste and mix well until all the beets are coated.
5. Pack the mixture tightly into a clean glass jar, pressing down to remove air bubbles and ensure the beets are submerged in their juices.
6. Leave some space at the top of the jar for expansion during fermentation, then cover loosely with a lid to allow gases to escape.
7. Let the jar sit at room temperature for 2-5 days, tasting it daily until it reaches your desired level of fermentation.
8. Once fermented to your liking, tighten the lid and store the beet kimchi in the refrigerator. It can be enjoyed for several weeks.
9. Serve beet kimchi as a side dish, topping for rice or noodles, or as a flavorful addition to sandwiches. Enjoy this delicious and healthful condiment!
** use a krauting crock or a pickling jar with an airlock if you have one
Aprile's Kitchen 