Side Dishes

Beet & Onion Kimchi

Name: Beet & Onion Kimchi
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 150 g Onions; 200 g Water; 2 g Toasted salt; 15 g Vinegar; 2 g Beet; 100 g Pickling brine (reserved); 30 g Ginger syrup (saenggang-cheong); 15 g Vinegar; 7 g Cheongyang chili pepper

비트양파김치

Whole scored onions pickled in a pink beet-and-vinegar brine, then steeped with ginger syrup and cheongyang chili. Beet and vinegar make a sweet-sour kimchi that isn't salty. It's ready to eat after 24 hours.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

15mPrep

4Servings

EasyLevel

🧺 Korean ingredients in this recipe

Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles 🛒 Shop on Amazon
Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang

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📘 Cooking basics for this recipe

Cooking with Kimchi: Fresh, Ripe and Sour Kimchi ExplainedWhich kimchi to use for which dish, and how to store and buy it

📝 Step-by-Step Instructions

Score each onion about four times.

Make the pickling brine and pickle the scored onions in it for about a day (24 hours).

Don't discard the brine: mix half of it with the ginger syrup, vinegar and sliced chili to make the kimchi liquid.

Submerge the pickled onions in the kimchi liquid.

It's ready to eat after 24 hours.

📊 Nutrition Facts (per serving)

28Calories (kcal)

4.9 gCarbs

1.8 gProtein

0.1 gFat

42.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.