Beet Water Kimchi

Quick answer

A water kimchi of sliced beet and radish fermented in a clear broth lightly thickened with rice paste and flavored with pear juice.

The beet colors the broth red and adds mild sweetness.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash and peel the beet and radish, then slice them into flat 3cm pieces.
2

Season

Sprinkle 20g of coarse salt over the beet and radish, mix well, and cure for 30 minutes.
3

Heat

Cook 10g of rice flour in 200ml of water while stirring to make paste, then let it cool completely.
4

Prep

Grate the pear and squeeze out the juice, and slice the garlic and ginger thinly.
5

Step

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

Season

Mix the remaining 1L of water and 10g of salt, pour into the container, stir, keep at room temperature for one day, then refrigerate.

The cues that matter most while cooking.

Key technique: Refreshing and clean taste of red broth
Finish cue: Mix the remaining 1L of water and 10g of salt, pour into the container, stir, keep at room temperature for one day, then refrigerate.
Storage and reheating: Cook 10g of rice flour in 200ml of water while stirring to make paste, then let it cool completely.