Fresh Beet Kimchi

My garden is in full summer bloom! When I planted Detroit dark red beet seeds in my raised beds three months ago, I dreamed of what I would do with these juicy root vegetables when they were ready to be harvested. Well, that day has finally come and I’m so pleased to share this special fresh beet kimchi recipe.

One of the ways to really enhance the flavor of this fresh kimchi is to use a high quality sweetener. While you can use honey or sugar, I opted for maesil which is a Korean fermented plum extract. Maesil is full of antioxidants and rich in potassium, iron, magnesium and vitamin B. Used for centuries in Korean kitchens for its medicinal benefits, maesil is the perfect way to add depth and complexity to this kimchi recipe. You can use my code FRUITANDSUP10 at Kim’C Market to get 10% off the highest quality organic maesil (fermented 3 years in traditional clay pots by artisans in Korea)!

Even though this kimchi would be great as a banchan “side dish,” I wanted to make it the feature so I added it to a bowl with fresh rice and a drizzle of toasted sesame oil for a simple beet kimchi bibimbap. I must say - one of the simplest and most delicious things I’ve eaten in awhile. I hope you enjoy my recipe - leave me a comment on Instagram or YouTube if you give it a try!

Fresh Beet Kimchi (4 servings, about 20 oz)

• 4-5 medium beets
• 1/2 cup sea salt
• 1/2 cup mulyeot aka corn syrup
• 1 tsp fish sauce
• 2 TBSP sweetener like Korean plum extract or honey
• 1 TBSP garlic (about 2 large cloves), minced
• 1/2 tsp ginger, grated
• 1/3 cup of gochugaru (Korean red pepper flakes)
• 3 scallions
• 2 TBSP sesame seeds

Prep beets. After peeling the beets, slice julienne and add to a large bowl. Add sea salt and corn syrup and mix to combine. Set aside for 15 minutes to draw out the moisture in the beets, mixing once as it sits. Drain the beets, discarding the liquid, and squeeze the beets with your hands or in a cheese cloth to remove excess moisture. Do not wash with water. Add drained beets to a large bowl.

Make kimchi. To the beets, add fish sauce, plum extract (or honey), garlic, ginger, and gochugaru. Mix to combine, taste, and adjust. If it needs more salt, add a little more fish sauce. If it needs more sweetness, add a little more plum syrup (or honey).

Finish. Slice the light green and dark green parts of the scallions into 2 inch pieces and add to the kimchi. Top with sesame seeds and mix to combine. Enjoy immediately! Will store in the fridge for several days.