Fall Fermentation: Mixed Root Kimchi Medley | Root vegetables Kimchi Recipe
Fall into kimchi-making with Aruna Lee, Bay Area founder of Volcano Kimchi, as she uses root vegetables to make a variety of unique kimchi.
Get into the fall spirit with Aruna Lee, founder of Volcano Kimchi, known for her inventive kimchi varieties using organic seasonal ingredients. Learn how to make kimchi using fall root vegetables: turnip, rutabaga, daikon radish, kohlrabi & parsnip.
🥗Ingredients with the recipe by Aruna Lee
Variety of kohlrabi, turnips, radishes (about 3 lbs)
1 yellow onion (small size)
3 stems green onion, sliced
3-4 cloves of garlic
1 cup mustard greens (optional), chopped
¼ asian pear (optional)
1 small size ginger (size of two cloves of garlic)
½ red bell pepper
2-3 tablespoon of red chili powder
½ tablespoon shiitake mushroom powder
2 tablespoon coarse sea salt
1 or 2 small pieces of kelp
1 cup of filtered water or vegetable stock (I normally make broth out of all the leftover vegetable trims)
Peel and Chopping the root vegetables
1. Peel the Kohlrabi using a large kitchen knife or a peeler, radish and turnips no need to peel.
2. Cut into bite size (about ½ inchi cube) cubes.
Brining
1. Add sea salt to the cubed vegetables and toss with your hands.
2. Let stand for 30 minutes to 1 hour, depending on temperatures. (Warmer temperatures mean less time brining.)
Kimchi sauce
1. Chop onions, ginger, garlic, pears, and red bell pepper; toss into a blender
2. Add powdered mushroom and kelp to the blended sauce, mix thoroughly and set aside.
Let’s get this kimchi started!
1. Place brined root vegetables into a large mixing bowl.
2. Add chili powder and massage to color the vegetables. Add scallion, and red mustard greens.
3. Pour kimchi sauce and 1 cup water (vegetable stock) over the brined vegetables, using your hands, toss the ingredients until evenly mixed.
4. Place kimchi into a large non-reactive ceramic or glass container, and press down slightly to submerge.
5. Place a heavy weight (a stone or heavy plate) over the kimchi, making sure to leave a few inches between the kimchi and the top of the container to allow the kimchi to ferment without overflowing.
6. Place a lid over the container, and let it stand at room temperature, out of direct light for 1-2 days, depending on the weather.
7. Refrigerate and enjoy!
🥬Instructor: Aruna Lee (Volcano Kimchi) @volcanokimchi www.volcanokimchi.com
Aruna was born in South Korea, and grew up in a buddhist monastery where every meal included a variety of home-grown and locally-harvested vegetables, served in a variety of vibrant and nutritious ways. Some of her earliest memories are of sneaking away to steal bites of kimchi from the assortment of crock pots that lined the temple walls. She came to San Francisco in 2001, and while San Francisco is now home, the memory of those flavors is as fresh today as it was then. This is the guiding inspiration Aruna uses in preparing each batch of Volcano Kimchi.
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