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Rainbow Kimchi
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Kala Sung

Kala Sung

Rainbow Kimchi

1w 13h 30m

A way to make a kimchi with many of the fruits and veggies in your refrigerator.

  • Add 250 ml of cold water to a pot

    Step 0
  • Add ½ cup of glutinous rice flour and whisk to combine over medium heat. Cook until thick and gluey. Remove from heat and allow to cool to room temperature. Stir from time to time. Store in the fridge

    Step 1
  • Add 2 tbsp of red chili flakes to a bowl

    Step 2
  • Add 1 l of water and stir. Let it sit for 20m to infuse

    Step 3
  • Cut ½ medium cabbage into large dice, leaving out the core. Put it in a bowl

    Step 4
  • Trim, remove the core and cut ½ medium red cabbage into large dice. Add it to the bowl

    Step 5
  • Trim and peel 1 large kohlrabi

    Step 6
  • Cut the kohlrabi into large pieces. Add it to the bowl

    Step 7
  • Trim, remove the outer leaves and cut 1 romanesco broccoli into medium chunks. Add it to the bowl

    Step 8
  • Add ¼ cup of salt and mix. Let the vegetables sit for 40m to dry-brine and pull out moisture

    Step 9
  • Chop 2 jalapeño peppers into large pieces. Put them into a bowl

    Step 10
  • Trim and peel 1 red onion

    Step 11
  • Cut the red onion in eighths. Add to the bowl

    Step 12
  • Cut off ⅓ of 1 garlic head. Peel the cloves and add them to the bowl

    Step 13
  • Peel 1 thumb of ginger

    Step 14
  • Slice the ginger and add it to the bowl

    Step 15
  • Remove the core of 1 asian pear

    Step 16
  • Cut the pear into large dice. Add it to the bowl

    Step 17
  • Remove the core of 1 apple

    Step 18
  • Cut the pear into large dice. Add it to the bowl

    Step 19
  • Remove ½ cup of currants from the stem and add them to the bowl

    Step 20
  • Strain the chili infusion into a clean bowl

    Step 21
  • Add ¼ cup of the glutinous rice mixture and stir to combine

    Step 22
  • Transfer the brined vegetables to a sterilized pickling jar with a lid. Reserve the liquid

    Step 23
  • Add the chopped vegetables and fruits to the jar

    Step 24
  • Pour the chili mixture into the jar

    Step 25
  • Complete with fresh water to cover the vegetables

    Step 26
  • Taste the liquid. Add salt if desired

    Step 27
  • Use the liquid from the brined vegetables to fill the jar to the top. Close the lid

    Step 28
  • Store in a fresh and dark place away from the sun for at least 24h to combine the flavors. The rainbow kimchi is ready

    Step 29
  • More time means more complex flavors, play with it and enjoy!

    Step 30

Yield 3.79 l

  • Glutinous Rice Flour

    Glutinous Rice Flour

    ½ cup
  • Romanesco Broccoli

    Romanesco Broccoli

    1
  • Kohlrabi

    Large Kohlrabi

    1
  • Currant

    Currant

    ½ cup
  • Asian Pear

    Asian Pear

    1
  • Red Cabbage

    Medium Red Cabbage

    ½
  • Cabbage

    Medium Cabbage

    ½
  • Jalapeño Pepper

    Jalapeño Pepper

    2
  • Apple

    Apple

    1
  • Red Onion

    Red Onion

    1
  • Garlic

    Garlic

    head 1
  • Ginger

    Ginger

    thumb 1
  • Red Chili Flakes

    Red Chili Flakes

    2 tbsp
  • Salt

    Salt

    ¼ cup
  • Water

    Water

    1.5 l

Equipment

  • Pickling Jar

    Pickling Jar

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