Beet Water Kimchi
Quick answer
- Total time
- At least 1 day 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Even a small amount of beet stains the broth red.
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The radish portion is kept the larger one, since a jar where beet outweighs radish turns muddy and dark. Both are cut into the same thin, flat pieces so a spoonful picks up some of each. The liquid drawn out during salting is added to the jar rather than poured away. Pear juice brings sweetness, sliced garlic and ginger bring aroma, and a cooled rice-flour porridge gives the broth body. A good stir after adding the salt water keeps that porridge from settling on the bottom. It sits out for a day before moving to the fridge.
Ingredients
Instructions
- 1
Wash and peel the beet and radish, then slice them into flat 3cm pieces.
- 2
Sprinkle 20g of coarse salt over the beet and radish, mix well, and cure for 30 minutes.
- 3
Cook 10g of glutinous rice flour in 200ml of water while stirring to make paste, then let it cool completely.
- 4
Grate the pear and squeeze out the juice, and slice the garlic and ginger thinly.
- 5
In a large airtight container, add the cured beet and radish with their juice, cooled rice paste, pear juice, garlic, ginger, and 3cm scallion pieces.
- 6
Mix the remaining 1L of water and 10g of salt, pour into the container, stir, keep at room temperature for one day, then refrigerate.
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