Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp)
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Denser and drier than Korean radish, kohlrabi cubes hold their crunch even as the kimchi ferments.
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Eaten right away it tastes light and fresh, almost like a salad; after three to four days in the fridge the fish sauce comes forward and it turns properly savory. It can take the place of kkakdugi, the cubed radish kimchi, or sit beside meat dishes. Twenty minutes of salting is enough once the surface tastes seasoned, with no need to wait for the cubes to bend.
Ingredients
Instructions
- 1
Peel 700 g kohlrabi deeply enough to remove the tough outer fibers, then cut it into 1.5 to 2 cm cubes.
Keep the pieces even so the brine and seasoning penetrate at the same pace.
- 2
Place the kohlrabi in a bowl, sprinkle evenly with 1.5 tbsp coarse salt, and brine for 20 minutes.
Turn it once halfway through so the bottom pieces release moisture and season as evenly as the top.
- 3
After 20 minutes, check for moisture on the surface and taste a cube for light seasoning.
Do not wait for these thick cubes to bend. Rinse once under running water, drain in a sieve, and avoid squeezing hard.
- 4
In a large bowl, first mix 2.5 tbsp gochugaru, 1 tbsp minced garlic, 1.5 tbsp fish sauce, and 1 tbsp plum extract syrup.
Stir until the flakes look damp, which prevents dry clumps from sticking to one spot.
- 5
Add the drained kohlrabi to the seasoning and toss from the bottom upward with a gloved hand or spatula.
Once every cube is red and glossy, cut 40 g scallions into 3 cm lengths and add them.
- 6
Fold gently so the scallions do not snap, then pack the kimchi into an airtight container and press out air pockets.
Eat it fresh for a light crisp taste, or refrigerate 3 to 4 days for deeper umami.
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