I love kimchi – my childhood dinners were never complete without the spicy and tangy crunch. It’s amazing to see other cultures continually accept kimchi into their cuisine.
The most shocking place I saw kimchi was in a tiny restaurant in Reykjavik, Iceland. Even though it was way overpriced, my curiosity of whether Icelanders make good kimchi compelled me to give it a shot. It takes a lot of muscle and time – beginning with several hours of labor intensive prep work just to get the Napa cabbages to wilt then mixing in the marinade for a 3 day fermentation. So I had a lot of respect for the chef who made the perfect batch of kimchi with just the right amount of spice. But good kimchi doesn’t always have to take so much time and energy.
This quick and easy pickle method saves time and eliminates the labor intensive process while yielding the same great taste. I’ve experimented with different types of vegetables and my favorite combination is with beets and radishes. The earthy, sweetness from beets balances the spicy, zestiness of the radishes.
This dish can also be a great introduction to those who have never tried kimchi or any type of fermented foods because of the ability to customize. Not a fan of beets or radishes? Feel free to substitute with cucumbers, carrots, celery, chard, etc. Not a fan of the spiciness? Feel free to only add 1 tablespoon of gochugaru or less.
Crunchy, spicy, and sweet – all my favorite characteristic in one dish! Blend ingredients together in the food processor and refrigerate with the vegetables and fruits. Serve chilled!
Love Korean food? Check out my other Korean recipes here!
quick notes
- There are two types of gochugaru (고추가루): finely milled and course flakes. Make sure to purchase the finely milled powder.
- If substituting other vegetables, such as napa cabbage, make sure to “sweat” the leafy greens by adding 1-2 teaspoons of salt and letting it sit for 15 minutes. Drain excess moisture and combine with the kimchi marinade.
- The kimchi will develop more flavor the longer it sits in the fridge.
QUICK BEETS RADISH KIMCHI
makes 3 cups
Fruits and Vegetables
- Bunch of radishes, sliced
- 2 carrots, chopped
- 1 beet, shredded,
- ½ apple, chopped
Prepare fruits and vegetables and set aside.
Sugar & Salt mix
- 1 teaspoon coconut sugar (or any other sugar)
- 1 teaspoon salt
Cut green stems from beets, carrots and radishes and combine with coconut sugar and salt. Let it sit for 15 mins as the stems “sweat” extra moisture out.
Note: I do not like to waste food so I usually eat the green stems from the vegetables. If you choose not to do the same, then skip this sugar & salt mix step and add a pinch of salt to the kimchi marinade.
Kimchi marinade
- ½ peeled Asian pear or Fuji apple
- 2 tablespoons gochugaru, fine powder
- 1 garlic clove, minced or grated
- 1 tablespoon grated ginger
Mix all ingredients from the kimchi marinade in a food processor until smooth. Scrape sides of food processor if needed.
Drain out excess water from the green stems. Combine stems, radishes, carrots, apple, and beets to a bowl. Stir in kimchi marinade to coat. Refrigerate for at least 2 hours.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
