Rainbow Radicchio Water Kimchi

This recipe has a way of getting me in the mood for spring. All the colorful crunchy vegetables come together in this light orange, gochugaru-infused brining solution and the bitter radicchio turns nice and mellow through the fermentation process. But the most important element in this whole process is time. Only with the necessary passage of time can this water kimchi become what it was meant to be. Am I the only one who finds deeper meaning and life lessons in my food?

You can watch me make this water kimchi on YouTube here!

Rainbow Radicchio Water Kimchi (1 jar)

• 1 radicchio
• 1/4 of Korean radish
• 1 TBSP gochugaru
• 1 carrot
• 1 apple (sweet and tart like pink lady)
• 1/2 small beet
• 3-4 scallions
• 1 Korean green pepper or jalapeño
• 3 garlic cloves
• 3 thin slices of ginger
• Kosher salt

Step 1. Cut the Korean radish into thin, medium size squares. Put them into the jar you’ll be using the store the kimchi. Add 1 TBSP of salt and toss to coat. Set aside to brine for 30 minutes.

Step 2. Cut radicchio into 1 inch pieces and place in separate large bowl with 2 TBSP of salt. Toss to coat. Set aside to brine for 30 minutes. This will help remove some of the bitter flavor of radicchio.

Step 3. Bloom 1 TBSP of gochugaru in 1/2 cup of lukewarm water. Set aside.

Step 4. Cut all the vegetables for the kimchi. Slice chile pepper and carrot into thin slices. Cut scallions into 2 inch pieces. Cut apple, beet, and ginger into small 2 inch pieces similar in size to the radish. Slice garlic cloves into thin slices.

Step 5. Rinse radicchio in cold water 2-3 times. Let rest in a strainer. After well drained, add to jar with radish. Add fruits and vegetables. Add gochugaru/water mixture to the jar through a small strainer so that the liquid infused with the pepper flavor is added, but pepper flakes are kept out.

Step 6. Dissolve 1 TBSP of salt in 5 cups of water. Once dissolved, add brining solution to the jar so that all vegetables are submerged.

Step 7. Leave at room temperature (about 65 degrees F) for 24 hours and then move to fridge. Eat within 2 weeks.