Beet and Bottlegourd Kimchi (Mul Kimchi) – A Visually Stunning & Healthy Delight
Vibrant Beet & Bottlegourd Kimchi (Mul Kimchi) – Combining Beauty and Health
Discover the magic when beets meet bottlegourd (Althari)! While we all know beets are incredibly healthy, they aren’t always the easiest to incorporate into meals. This recipe transforms them into a visually stunning kimchi that even picky eaters will love. The beautiful pink hue and delightful taste make it a perfect addition to any meal. Get ready to enjoy the wonderful health benefits and delicious flavors!
Main Ingredients- 1 bunch Bottlegourd (Althari) – preferably larger ones
- 1 medium Carrot
- 1 Onion
- 1 Pear
- 1 Apple
- 1/2 medium Beetroot
- 1/3 portion Radish (Moo)
- 1 large and 1 small Kombu pack
Seasoning Ingredients- 1 handful Coarse Sea Salt (for salting Althari)
- 1 bottle Cider (medium size)
- 3 liters Mineral Water
- 3 Tbsp Minced Garlic
- 1/2 Tbsp Grated Ginger
- 2 Tbsp Sweet Rice Flour
- 1 Tbsp Anchovy Sauce
- 1 handful Coarse Sea Salt (for salting Althari)
- 1 bottle Cider (medium size)
- 3 liters Mineral Water
- 3 Tbsp Minced Garlic
- 1/2 Tbsp Grated Ginger
- 2 Tbsp Sweet Rice Flour
- 1 Tbsp Anchovy Sauce
Cooking Instructions
Step 1
Prepare bottlegourd (Althari) that is not too small; larger ones offer better texture and are easier to handle.
Step 2
Cut the bottlegourd, including the leaves and stems, into approximately 2-3 equal pieces. Avoid cutting them too small to prevent them from becoming mushy.
Step 3
Sprinkle a handful of coarse sea salt evenly over the bottlegourd and let it salt for 20-30 minutes. Turning it once or twice during this time will ensure even salting.
Step 4
Once the bottlegourd is well-salted, it should bend in half without breaking. Rinse it thoroughly 2-3 times under cold running water. Afterwards, drain the excess water by placing it in a colander.
Step 5
In a blender, combine the onion, pear, apple, and radish, and blend until smooth. Place the blended mixture into the large kombu pack. Add the minced garlic (3 Tbsp) and grated ginger (1/2 Tbsp) to the pack as well.
Step 6
Place the kombu pack into a large bowl and squeeze out the liquid from the blended ingredients. (Don’t discard the solids inside the pack; they will be used in the kimchi broth!) Pour the 3 liters of mineral water and 1 bottle of cider into the bowl with the squeezed liquid. In a separate small bowl, mix the sweet rice flour with a little water to create a thin paste, then stir in the anchovy sauce (1 Tbsp) for added flavor. Add this sweet rice paste to the water and cider mixture in the large bowl and stir well to combine. Finally, taste and adjust the seasoning with salt as needed.
Step 7
Prepare half of a medium-sized beetroot for adding color. You can chop it finely and add it directly to the kimchi. Alternatively, if you only want the vibrant color without the beet pieces, place the chopped beet into a small kombu pack.
Step 8
If using the small kombu pack with beets, double-bag it and let it steep in the kimchi brine for one day. This method allows the beautiful red color to infuse the kimchi broth, creating a lovely pink hue, while keeping the beet solids separate for easy removal.
Step 9
In your chosen storage container, layer the drained bottlegourd and thinly sliced carrots. Add the drained solids from the seasoning kombu pack (from step 5) and the beet pack (you can remove the beet solids and just use the infused liquid if preferred) on top. Mix everything gently. Cover the container and let it ferment at room temperature for about one day.
Step 10
After one day, remove the seasoning and beet packs from the container, squeezing out any remaining liquid. If you prefer a tangier kimchi, let it ferment at room temperature for another half day before refrigerating. For a crisper texture, you can refrigerate it immediately.
Step 11
Your beautiful pink Bottlegourd and Beet Kimchi (Mul Kimchi) is now ready! It’s best enjoyed chilled.
