Sweet and Natural Sweet Potato Stem Kimchi (No Sugar Added)
How to Make Naturally Sweet Potato Stem Kimchi Without Sugar
A recipe for sweet potato stem kimchi that is naturally sweet without any added sugar. Its crisp texture and inherent sweetness make it a perfect side dish for rice. Enjoy this healthy and special kimchi!
Kimchi Ingredients- 2kg fresh sweet potato stems
- 2 cups red chili powder (gochugaru)
- 1 cup coarse sea salt (for brining)
- 7 red chilies (or dried chilies)
- 1 crisp Korean melon (chamoe)
- 1 onion
- 2/3 cup anchovy sauce (myeolchi aekjeot)
- 3 tablespoons salted shrimp (saeu-jeot)
- 1/2 cup minced garlic
- A pinch of ginger powder
Cooking Instructions
Step 1
Here’s a handy trick for easily peeling sweet potato stems: ㉠ Soak the stems in saltwater for just 5 minutes, and the skin will loosen, making it much easier to peel. ㉡ Stems that are slightly wilted rather than perfectly fresh are generally easier to peel. ㉢ Peeling after blanching them in hot water can also result in a cleaner finish.
Step 2
Let’s brine the sweet potato stems for a delightful crunch. Dissolve 1 cup of coarse sea salt in 2 cups of water to make a brine. Immerse the prepared sweet potato stems in this brine for about 10 minutes. After brining, rinse them thoroughly under running water and drain them completely to remove excess moisture.
Step 3
Prepare the ingredients that will add a rich, savory flavor and aroma to your kimchi. Combine the fresh red chilies, crisp Korean melon, flavorful anchovy sauce, salty salted shrimp, and aromatic minced garlic in a blender. Blend them until smooth. Using blended ingredients ensures the seasoning is evenly distributed for a more delicious taste.
Step 4
Add the fine red chili powder and the subtle ginger powder to the blended mixture. Stir everything together to create a delicious seasoning paste. You can adjust the amount of chili powder according to your spice preference.
Step 5
Cut the thoroughly drained sweet potato stems into bite-sized pieces, approximately 5-7 cm long. Prepare the sliced onion as well.
Step 6
In a mixing bowl, combine the cut sweet potato stems and the prepared seasoning paste. Add the sliced onion too. Gently mix everything together with your hands, ensuring the seasoning coats the stems evenly. Be careful not to overmix, as this can make the stems mushy.
Step 7
Carefully transfer the well-mixed sweet potato stem kimchi into a clean kimchi container. Before refrigerating, allow the kimchi to sit at room temperature for about a day to begin the fermentation process. This step develops a deeper, more complex flavor. After a day, store it in the refrigerator and enjoy its delicious taste!
