Description
Turnip kimchi is a crisp, spicy, and probiotic-rich Korean side dish. This easy homemade recipe features bold flavors of garlic, ginger, and gochugaru, making it a perfect accompaniment to rice, grilled meats, and more.
Ingredients
Scale
- 2 pounds turnips, peeled and cut into bite-sized pieces
- 1 tablespoon salt
- 1 tablespoon sugar
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 teaspoon rice vinegar
- 2 green onions, chopped
- 1 small carrot, julienned (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the Turnips
Place turnip pieces in a large bowl. Sprinkle with salt and sugar, toss well, and let sit for 30 minutes. Rinse and drain thoroughly. - Make the Seasoning Paste
In a separate bowl, mix garlic, ginger, gochugaru, fish sauce, and rice vinegar until a thick paste forms. - Mix Everything Together
Add drained turnips to the seasoning paste, tossing until evenly coated. Mix in green onions and julienned carrot if using. - Pack & Ferment
Transfer seasoned turnips into an airtight jar, pressing down to remove air pockets. Leave an inch of space at the top. Ferment at room temperature for 2 to 5 days. - Store & Enjoy
Once desired fermentation is reached, refrigerate to slow the process. Enjoy as a side dish or condiment
Notes
- Vegan Option: Use soy sauce or tamari instead of fish sauce.
- Adjust Spice Levels: Reduce gochugaru for a milder taste.
- Extra Umami: Add a teaspoon of miso paste.
- Longer Storage: Store in an airtight container in the fridge for up to a month
- Prep Time: 15 minutes
- resting time: 30 minutes
- Category: Side Dish
- Method: fermentation
- Cuisine: Korean
Keywords: Turnip kimchi, Korean side dish, fermented vegetables, probiotic-rich, easy kimchi recipe