Korean Turnip Kimchi (Diced Gochugaru Water Fermented)
Sunmu kimchi is a brined kimchi made with diced turnips seasoned in chili flakes, fish sauce, garlic, and ginger juice, then submerged in water to ferment with its own liquid. Turnips have a naturally higher sweetness and denser flesh than Korean radish, so they stay firm and crunchy even after fermentation. Scallions woven through the batch add an aromatic layer that rounds out the spice. One day at room temperature followed by two days of refrigeration produces a cool, tangy brine that is refreshing to drink on its own. Adding turnip greens, if available, deepens both the color and the fragrance.
Adjust Servings
Instructions
- 1
Wash turnips and dice into 2 cm cubes.
- 2
Salt for 25 minutes and discard released liquid.
- 3
Cut scallions into 3 cm lengths.
- 4
Mix chili flakes, garlic, ginger juice, fish sauce, and water for seasoning brine.
- 5
Combine salted turnip and scallions with the brine.
- 6
Ferment 1 day at room temperature, then 2 days in the fridge.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Lettuce Root Kimchi
Godeulppaegi kimchi is a seasonal Korean kimchi made from the bitter wild herb godeulppaegi (Korean lettuce root), which is soaked in salted water for about a week to extract most of its sharp bitterness before being dressed in gochugaru, anchovy fish sauce, and glutinous rice paste for fermentation. The extended soak rounds off the bitter edge so that only a pleasant, lingering bitterness remains after fermentation, creating a complex interplay with the lactic acidity. The roots have a chewy, fibrous bite while the leaves turn soft, giving each stalk a dual texture. This is a regional autumn kimchi from the Jeolla and parts of Gyeongsang provinces, traditionally prepared to last through winter.
Korean Stuffed Bossam Kimchi
Bo-kimchi is a premium Korean stuffed kimchi where brined napa cabbage leaves are wrapped around a filling of julienned radish, water dropwort, chestnuts, jujubes, shrimp, and pine nuts, then tied and left to ferment. Each ingredient in the stuffing contributes its own flavor during fermentation, building a complex layered taste enclosed in a single cabbage bundle. Shrimp and pine nuts add richness, while chestnuts and jujubes lend a subtle sweetness that sets this apart from everyday kimchi. This is a celebratory preparation traditionally made for holidays and formal occasions in Korean court cuisine.
Korean Bok Choy Kimchi (Gochugaru Fermented Quick)
Cheonggyeongchae kimchi is a bok choy kimchi prepared by halving the heads lengthwise, salting them for twenty minutes, and coating each leaf layer with a paste of gochugaru, salted shrimp, anchovy fish sauce, and sweet rice paste. Keeping the salting time short preserves the stems' crisp snap, while the leaves soften just enough to hold the seasoning. Julienned scallions and carrot add color and textural variety, and adjusting the fish sauce quantity based on the salted shrimp's salinity keeps the overall salt level balanced. After four hours of room-temperature fermentation followed by refrigeration, this kimchi is ready within a day and offers a lighter, crunchier character than traditional napa cabbage kimchi.
Korean Seokbakji Radish Kimchi
Seokbakji is a Korean chunky radish kimchi where large-cut Korean radish cubes are salted for one hour, drained, then tossed with a seasoning of gochugaru, salted shrimp, minced garlic, and ginger alongside scallion pieces. Keeping the radish in large chunks is key - smaller cuts turn mushy during fermentation, while big cubes maintain their firm crunch through the process. Salted shrimp provides the fermented umami foundation that chili flakes alone cannot deliver. One day of room-temperature fermentation followed by two days of refrigeration develops a refreshing lactic tang, and the liquid that the radish releases becomes a flavorful brine. Served next to hot rice soups like seolleongtang or gukbap, the cold, crunchy kimchi cuts through the richness of the broth.
Korean Restaurant-Style Kkakdugi
Sikdang-style kkakdugi is the cubed radish kimchi served free at virtually every Korean restaurant, standing alongside baechu-kimchi as a non-negotiable table banchan. Cutting the Korean radish into chunky 2 cm cubes ensures the interior stays crunchy even after salting and fermentation. Twenty minutes in coarse salt draws moisture, then the cubes are dressed with gochugaru, myeolchi-aekjeot (anchovy fish sauce), garlic, ginger, and sugar. The fish sauce provides the umami backbone that deepens during fermentation, while ginger suppresses off-flavors and sharpens the finish. One day at room temperature triggers lactic acid production - the signature tingle that signals active fermentation - followed by refrigeration where the flavor matures over two to three weeks. Winter radish carries more natural sugar, so the added sugar can be reduced; in summer, cutting the room-temperature rest to half a day prevents over-fermentation.
Korean Kimchi Porridge (Fermented Kimchi Pork Rice Porridge)
Well-fermented napa kimchi is chopped, stir-fried with ground pork in sesame oil, then slow-simmered with soaked rice and water for thirty minutes. Extended cooking softens the raw heat of the chili while spreading the fermentation tang evenly through the porridge, and the pork builds a savory backbone. Soup soy sauce adjusts the salt, and a scatter of sesame seeds adds a final nutty note. The more sour the kimchi, the more complex the finished juk becomes - a traditional Korean porridge meant to warm and soothe when appetite or digestion needs a gentle reset.