Beet kimchi - Korean red pickle
Traditional Korean pickle usually consists of Chinese cabbage, turnips, gochugaru and a few other additions. There are over 200 types of kimchi in Korea and each has its own family favorite recipe. That's why let's not be afraid to experiment, let's mix, smoke and discover new flavors.
Red kimchi in my version is nothing more than classic kimchi with the addition of red beetroot. Beets are a great addition to pickles, I recommend trying pickled cauliflower with beets < /strong>lub pickled kohlrabi with beetroot. Red beet improves the taste of pickles and gives them a beautiful ruby color.
For the vegan version, omit the fish sauce and add an extra tablespoon of soy sauce.
2 kg of Chinese cabbage
2 - 3 liters of water
3 tablespoons of salt
500 g red beets
150 grams of carrots
bunch of speech bubbles
100 g of white radish
200 ml of water
2 tablespoons of rice flour
1 tablespoon of sugar
100 g fresh ginger
3 cloves of garlic
1 tablespoon soy sauce
1 tbsp fish sauce (in the vegan version omit and replace with soy sauce)
Slice the Chinese cabbage in half lengthwise and chop (not too thin). Put the chopped cabbage into a large bowl, sprinkle with salt and pour water to cover. We mix and, if possible, load it (I put a round wooden board and put a jar/jars with water on it), let it rest for about an hour.
While the cabbage is maceration, prepare the kimchi paste. Boil 200 ml of water with rice flour, keep stirring until a gruel forms, add sugar and leave it to cool down.
To the cooled gruel, add grated ginger and garlic, gochugaru peppers, soy sauce and fish sauce, mix.
Peel the white radish, beetroot and carrot, cut into thin slices, and then into sticks, the so-called julienne. Cut the spring onion into 2-3 cm pieces, at an angle.
Drain the soaked cabbage thoroughly from the brine, add the kimchi paste, radish, carrot, beetroot, chives and mix everything thoroughly. I recommend wearing gloves for this activity. Transfer the mixed vegetables to a large jar or stoneware. We load it (e.g. with scalded stone), cover it and leave it for about 3 - 5 days at room temperature. During pickling, make sure that the top of the pickle is flooded with liquid. While we are trying, if the kimchi is sour enough for us, we put it into smaller jars and put it in the fridge to stop the fermentation process. Red kimchi released a lot of juice during fermentation. I recommend straining the excess juice and pouring it into a bottle. With a bit of kimchi juice, we can season soups, sauces or salads.
Tasty and healthy!