Vibrant Beet Radish Water Kimchi
The Vascular System’s Cleanser! Beautifully Colored Beet Radish Water Kimchi
Introducing a healthy and visually stunning radish water kimchi made with beets, known as the ‘vascular system cleanser’! This recipe offers a delicious way to support your health with its vibrant color and nutritious ingredients.
Main Ingredients
- 1 bunch of young radish (Yeolmu)
- 2 cups coarse sea salt (for brining)
- 500ml water (for brining)
Cooking Instructions
Step 1
Prepare and brine the young radishes: First, trim and clean 1 bunch of young radish. Dissolve 1 cup of coarse sea salt in 500ml of water to make a brine. Pour this brine over the prepared radishes, then sprinkle the remaining 1/2 cup of coarse sea salt evenly over them for the first stage of brining. Let them brine for at least 30 minutes until wilted.
Step 2
Rinse and drain the radishes: After brining, rinse the radishes thoroughly under cold running water 2-3 times to remove any bitterness and excess salt. Place the rinsed radishes in a colander to drain well. Be gentle when squeezing out the water to avoid crushing the radishes.
Step 3
Make the broth and cook the flour slurry: In a pot, add 1.5 liters of water (as specified for the broth) and boil with anchovies, kelp, and dried shrimp, or other desired ingredients to create a flavorful broth. Once the broth is infused, remove all solids, leaving only the clear broth. In a separate bowl, mix 1/2 cup of flour with a small amount of water until smooth, ensuring no lumps. Pour this flour mixture into the prepared broth and simmer over low heat until it thickens slightly. Allow the cooked flour mixture to cool completely.
Step 4
Blend the fruits and vegetables: In a blender, combine 1 cup of the broth, 1/2 beetroot (washed with skin on), 1/4 onion (peeled), and 1/2 apple (peeled). Blend until smooth. The beetroot will give the kimchi a beautiful, vibrant color.
Step 5
Prepare the additional vegetables and mix the seasonings: Finely chop the red chili peppers and Cheongyang chili peppers after removing their seeds. Thinly slice the carrot into rounds or julienne. Thinly slice the remaining 3/4 onion. In a bowl, combine the blended beetroot mixture with the minced garlic (or whole garlic) and 2 Tbsp of fish sauce. Mix well to create the seasoning paste. Taste and adjust the seasoning with more fish sauce or salt if needed.
Step 6
Assemble the water kimchi: Place the drained young radishes into a kimchi container, cutting them into manageable pieces if desired. Arrange the sliced onions, carrots, red chilies, and Cheongyang chilies attractively on top. Finally, pour in the cooled flour-thickened broth and the blended beetroot seasoning. Mix everything gently to ensure all ingredients are submerged. Your vibrant beet radish water kimchi is ready!
