Beet Kimchi
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Beets cut into 2 cm cubes get dressed like kkakdugi, the cubed radish kimchi, but this batch is eaten fresh rather than fermented.
Read more
Whatever is not served right away goes into a lidded container and straight into the fridge at 4°C or below rather than sitting out at room temperature. A kimchi meant for long fermentation needs its own tested ratios and instructions, not this one. The salted cubes are drained well first, because any water they carry thins the paste.
Ingredients
Instructions
- 1
Wash the beet, peel the skin, and cut into 2cm cubes for bite-sized pieces.
- 2
Sprinkle 20g of coarse salt evenly over the cut beet, mix gently, and let it cure for 40 minutes.
- 3
Mix 100ml of water and 10g of rice flour in a pot, cook over low heat to make paste, and cool completely.
- 4
Rinse the cured beet lightly in cold water and drain well on a strainer.
- 5
Prepare the kimchi seasoning by mixing the cooled rice paste with chili powder, fish sauce, garlic, ginger, and sugar.
- 6
Toss the drained beet, 4 cm scallion pieces, and seasoning in a large bowl.
Serve a portion immediately and transfer the remainder to a clean covered container. Refrigerate at once at 4°C (40°F) or below; do not leave this batch at room temperature to ferment.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Selecting and Serving Produce Safely
FDA · Checked: 2026-09-12
- Preserving food at home: Fermentation
University of Minnesota Extension · Checked: 2026-09-12
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