Beet and Onion Kimchi (Beet Yangpa Kimchi)

Photo: Korea Ministry of Food and Drug Safety

Beet and Onion Kimchi (Beet Yangpa Kimchi)

Name: Beet and Onion Kimchi (Beet Yangpa Kimchi)
Cuisine: South Korea
Ingredients: 150 g onion; 200 g brine: water; 2 g roasted salt; 15 g vinegar; 2 g beet; 100 g broth: brine; 30 g ginger syrup (saenggangcheong); 15 g vinegar; 7 g Korean green chili pepper (cheongyang gochu)

비트양파김치

Side dish

Side dishesCourse

28kcal · per serving

3/5Spice

🌱 VeganGluten-free

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Recipe

Beet and Onion Kimchi (Beet Yangpa Kimchi)

🌶 Spicy 3/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

onion양파
150 g
brine: water절임물 : 물
200 g
roasted salt볶은소금
2 g
vinegar식초
15 g
beet비트
2 g
broth: brine국물 : 절임물
100 g
ginger syrup (saenggangcheong)생강청
30 g
vinegar식초
15 g
Korean green chili pepper (cheongyang gochu)청양고추
7 g

Nutrition per serving

28kcal

4.9gCarbs

1.8gProtein

0.1gFat

42.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Score the onion with about four cuts.
Make the brine and soak the scored onion in it for about a day (24 hours).
Do not discard the brine. Mix half of the brine with the ginger syrup, vinegar, and chopped green chili pepper to make the broth.
Soak the brined onion in the finished broth.
It is ready to eat after 24 hours.

💡 TipA brine made with beet and vinegar gives a sweet-and-sour kimchi that is not salty.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.