Vibrant Beet Radish Water Kimchi (Nabaek Kimchi)
Beet Water Kimchi Recipe
Introducing our stunning Beet Water Kimchi (Nabaek Kimchi), whose radiant red hue will beautifully adorn your dining table. Enjoy the subtle sweetness of beets, the delightful crunch of fresh vegetables, and a quick, easy fermentation process using yogurt and vinegar. This simple water kimchi allows you to easily create a special flavor at home. Elevate your meals with this visually appealing and delicious Beet Water Kimchi!
Kimchi Ingredients
- 1/2 Korean radish (approx. 300g)
- 100g crown daisy lettuce (or similar leafy vegetable)
- 50g young green onions
- 1 fresh beet (medium size)
- 1 medium onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- 1 knob of ginger (thumb-sized)
- 1000ml (4 cups) purified water
Vegetable Brining Ingredients
- 2 Tbsp coarse sea salt
- 2 Tbsp 2x concentrated vinegar
- 1 cup (200ml) water
Water Kimchi Seasoning Ingredients
- 2 Tbsp coarse sea salt (for final seasoning)
- 1 container (100g) plain yogurt
- 3 Tbsp onion juice
- 1 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 slice of ginger (for aroma)
- 2 Tbsp anchovy fish sauce
- 1 cup (200ml) reserved brining liquid
- 2 Tbsp coarse sea salt
- 2 Tbsp 2x concentrated vinegar
- 1 cup (200ml) water
Water Kimchi Seasoning Ingredients
- 2 Tbsp coarse sea salt (for final seasoning)
- 1 container (100g) plain yogurt
- 3 Tbsp onion juice
- 1 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 slice of ginger (for aroma)
- 2 Tbsp anchovy fish sauce
- 1 cup (200ml) reserved brining liquid
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the ingredients for your Beet Water Kimchi. Peel the ginger.
Step 2
Peel the radish and slice it thinly into bite-sized pieces (nabak-style). Slicing them uniformly ensures they absorb the flavors well.
Step 3
Peel the beet and slice it into similar thickness and size as the radish. The beet is what gives this water kimchi its beautiful vibrant color.
Step 4
Wash the crown daisy lettuce and cut it into pieces similar in size to the radish. Avoid cutting it too small, as this will affect the texture.
Step 5
Cut the young green onions into 3cm lengths. Finely shred half of the onion; set the other half aside to be pureed later (if not using pre-made onion juice). Thinly slice the ginger into rounds for aroma. Deseed the cheongyang and red chili peppers, then slice them thinly into rounds for a pop of color and mild heat.
Step 6
In a large bowl, combine the sliced radish, beet, and crown daisy lettuce. Sprinkle with 2 Tbsp of coarse sea salt and gently toss to begin softening the vegetables.
Step 7
Add 2 Tbsp of 2x concentrated vinegar and 1 cup of water to the bowl. Stir gently and let it sit for about 30 minutes to brine the vegetables. This process draws out moisture, forming the base of the kimchi liquid.
Step 8
In your kimchi container, add the seasoning ingredients: 1 container of plain yogurt, 3 Tbsp onion juice, 1 Tbsp brown sugar, 1 Tbsp minced garlic, 1 slice of ginger, and 2 Tbsp anchovy fish sauce. Pour in the reserved 1 cup of brining liquid. Add all the prepared vegetables, young green onions, shredded onion, and sliced chili peppers.
Step 9
Mix all ingredients thoroughly in the kimchi container to ensure the seasoning is evenly distributed. Taste and adjust the seasoning with additional coarse sea salt if needed. It might seem slightly under-seasoned initially, but the flavor will deepen as it ferments. It’s best to do the final seasoning right before serving.
Step 10
Close the lid of the kimchi container. During winter, allow it to ferment at room temperature for about 10 days. You’ll then be able to enjoy delicious Beet Water Kimchi with its unique flavor profile. Storing it in the refrigerator will make it even more refreshing and tasty.
