Side Dishes

Kohlrabi Water Kimchi

Name: Kohlrabi Water Kimchi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Kohlrabi; 3 g Carrot; 6 g Cucumber; 2 g Green chili pepper; 1 g Red chili pepper; 0.5 g Thin green onion (silpa); 0.5 g Salt (for salting); 60 g Water; 10 g Glutinous rice flour; 10 g Korean pear; 10 g Red onion; 1 g Salt

콜라비물김치

A refreshing water kimchi of thinly sliced kohlrabi, carrot, cucumber and chilies in a pink brine of glutinous rice paste, pear and red onion. Leftover kohlrabi is great julienned into spicy noodles with apple and cucumber.

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

📝 Step-by-Step Instructions

Slice the kohlrabi, carrot and cucumber into thin squares.

Slice the chilies into rounds and cut the green onion into 3 cm lengths.

Lightly salt the kohlrabi.

Dissolve the glutinous rice flour in the water, cook into a thin paste and let cool.

Blend the pear and red onion into the rice paste to make the brine.

Season the brine with salt, pour over the vegetables in a container and let it ferment.

📊 Nutrition Facts (per serving)

24.1Calories (kcal)

5.3 gCarbs

0.5 gProtein

0.1 gFat

1178.3 mgSodium

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

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.