Beet Water Kimchi: A Vibrant and Refreshing Delight
Chuseok Special: Make Refreshing Beet Water Kimchi to Cut Through Richness
In celebration of the upcoming Chuseok holiday, we’ll be making a special Beet Water Kimchi. It’s the perfect accompaniment to rich, festive dishes, offering a clean and refreshing taste. 🙂
Main Ingredients- 1kg Radish (The base for a crisp and refreshing texture)
- 300g Beetroot (Adds a deep, beautiful crimson color and subtle sweetness)
- 30g Scallions or Green Onions (Adds a hint of fragrance and visual appeal)
- 1 Onion (Makes the broth smooth and subtly sweet)
- Water (The foundation for a cool and refreshing kimchi)
Seasoning Ingredients- 2 Tbsp Minced Garlic (Adjust to your preference)
- A pinch of Ginger (Removes any potential unpleasant odors and adds depth)
- 1.5 Tbsp Salt (Adjust seasoning to taste. Can substitute with soy sauce for kimchi)
- 5 Tbsp Plum Extract (Adds a sweet and sour tang and umami)
- 1 Tbsp Sweet Rice Flour (Used to create a paste that thickens the broth and stabilizes it)
- 2 Tbsp Minced Garlic (Adjust to your preference)
- A pinch of Ginger (Removes any potential unpleasant odors and adds depth)
- 1.5 Tbsp Salt (Adjust seasoning to taste. Can substitute with soy sauce for kimchi)
- 5 Tbsp Plum Extract (Adds a sweet and sour tang and umami)
- 1 Tbsp Sweet Rice Flour (Used to create a paste that thickens the broth and stabilizes it)
Cooking Instructions
Step 1
First, peel and cut the thoroughly washed radish into bite-sized rectangular pieces, about 2-3 cm in size. Cutting them not too thin will prevent them from becoming mushy as they ferment. Chop the scallions or green onions into roughly 2 cm lengths.
Step 2
Roughly chop the onion. Wash, peel, and then finely julienne the beetroot into strips similar in thickness to the radish. Cutting the beetroot not too thinly will help its beautiful color infuse into the kimchi.
Step 3
In a small pot, combine 1 Tbsp of sweet rice flour with 400ml of water. Whisk until smooth to prevent lumps, then cook over medium-low heat, stirring constantly to create a thin rice paste. Let it cool completely. Adding it while warm might make the broth cloudy, so using it cool is best.
Step 4
In a blender, combine the roughly chopped onion, 2 Tbsp minced garlic, the pinch of ginger, and 200ml of water. Blend until very smooth. Blending the onion, garlic, and ginger thoroughly will result in a clearer and cleaner tasting broth.
Step 5
In a large bowl or kimchi container, combine the prepared radish pieces, the blended seasoning mixture, the julienned beetroot, and the completely cooled sweet rice paste. Add 2L of water to ensure all ingredients are submerged. Adjust the water quantity according to your container size.
Step 6
Next, add 5 Tbsp of plum extract for that delightful sweet and sour flavor and umami. Then, add 1.5 Tbsp of salt (or soy sauce for kimchi) to season. Taste and adjust the seasoning with more salt or plum extract as needed.
Step 7
Finally, gently mix in the chopped scallions or green onions. Your visually appealing and refreshingly cool Beet Water Kimchi is now complete! For a deeper flavor, transfer it to a kimchi container and let it ferment in the refrigerator for about a day.
Step 8
Voilà! Your beautiful, crimson Beet Water Kimchi is ready. Its cool and refreshing taste will perfectly balance the richness of your Chuseok feast.
