Deodeok & Beet Water Kimchi
๋๋๋นํธ๋ฌผ๊น์น
A pink, sweet-tangy water kimchi of deodeok root, onion and chilies in a beet, glasswort salt and ginger syrup brine. Soaking deodeok in vinegar water instead of salt water removes bitterness without salting it, and ginger syrup gives the broth a spicy-sweet depth. Ready to eat after 24 hours.
๐ฐ๐ท A twist on Baechu Kimchi โ see the classic napa cabbage kimchi recipe โ
๐ฅ Ingredients
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Main
Brine
๐งบ Korean ingredients in this recipe
- Korean Wild Greens & Mountain RootsBellflower root, deodeok, bracken and dried greens
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles๐ Shop on Amazon
- Glasswort (Hamcho)A salty sea plant used as a lower-sodium salt substitute๐ Shop on Amazon
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
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๐ Cooking basics for this recipe
๐ Step-by-Step Instructions
Soak the peeled deodeok in water mixed with vinegar to remove the bitterness.
Pat the soaked deodeok completely dry with paper towels.
Slice the onion and chilies diagonally.
Slice the beet and make the brine with the remaining brine ingredients and water.
Soak the deodeok in the brine first for about 30 minutes to tint it.
Add the remaining ingredients and let the flavors develop. Ready to eat after 24 hours.
๐ Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
๐ฅ Watch Cooking Videos
โถSearch โDeodeok & Beet Water Kimchiโ on YouTubeFind cooking videos, tutorials, and tipsโSource: 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.
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