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Ever feel stuck in a kimchi rut? Tired of the same old napa
cabbage? Then get ready to spice up your life
with Silverbeet Kimchi! This vibrant
and flavorful twist on the classic Korean dish uses nutrient-rich silverbeet (also
known as Swiss chard) instead of cabbage, creating a tangy, spicy, and slightly earthy
probiotic powerhouse. It's easy to make,
packed with health benefits, and guaranteed
to impress your taste buds and
your gut! (Plus, it adds a beautiful splash of color to your table!)
Winter in Australia means fewer vegetables in my garden,
except for the silverbeet that seems to thrive in the colder weather. One
chilly morning, I ventured out into the garden, bundled up in my warmest
jacket, to find my silverbeet had grown to enormous sizes. It looked like a
scene from "Jack and the Beanstalk," only with leafy greens!
With an armful of these giant leaves, I headed back to the kitchen, pondering what to do with this winter bounty. That's when the idea struck me – why not make kimchi? Silverbeet is hardy and perfect for fermenting. Plus, I love the spicy, tangy kick of homemade kimchi. The result was a delightful twist on the traditional recipe, and now it's become a winter staple in my household. I'm excited to share this with you, hoping it brings some warmth and flavor to your winter meals.
Silverbeet Kimchi Recipe
Serving Size: 4-6 servings
Ingredients:
- 900g
(2 lbs) silverbeet, chopped
- 5
tbsp fish sauce
- 4
tbsp gochugaru (Korean red pepper flakes)
- 1
tbsp minced garlic
- 1
tbsp apple cider vinegar
- 2
tbsp sugar
- 1
tbsp sesame seeds
- 2
tbsp rice flour
- 1
cup (240 ml) water
- 2
tbsp salt
Instructions:
- Salt
the Silverbeet: Wash and chop the silverbeet into bite-sized pieces. In a
large bowl, dissolve 2 tablespoons of salt in 1 cup (240 ml) of water. Add
the silverbeet and let it soak for 1-2 hours, turning occasionally.
- Prepare
the Rice Paste: In a small saucepan, combine rice flour and water. Cook
over medium heat, stirring constantly until it thickens to a paste. Let it
cool.
- Make
the Kimchi Paste: In a large bowl, mix the fish sauce, gochugaru, minced
garlic, apple cider vinegar, sugar, and sesame seeds. Add the cooled rice
paste and mix well.
- Combine
and Mix: Drain the silverbeet and rinse it under cold water. Squeeze out
excess water. Add the silverbeet to the kimchi paste and mix thoroughly to
ensure all pieces are well coated.
- Fermentation:
Pack the mixture tightly into a clean jar, pressing down to remove air
bubbles. Leave about 1 inch (2.5 cm) of space at the top. Seal the jar and
let it sit at room temperature for 1-2 days, then transfer to the
refrigerator.
- Serving:
Silverbeet Kimchi can be enjoyed fresh or after further fermentation.
Serve as a side dish with rice, noodles, or your favorite main course.
Tips for Making Silverbeet Kimchi:
- Substitutes:
For a vegetarian version, replace fish sauce with soy sauce or a vegan
fish sauce alternative.
- Spice
Level: Adjust the amount of gochugaru to your preferred heat level. If you
like it milder, start with 2 tablespoons.
- Variations:
Add julienned carrots or radishes for extra crunch and flavor.
Silverbeet Kimchi is a delightful addition to any meal,
offering a punch of flavor and a host of health benefits. Whether you're new to
making kimchi or a seasoned pro, this recipe is sure to impress. Give it a try,
and don't forget to share your own versions with me. I love seeing how others
put their unique spin on this dish!
If you enjoyed this recipe, follow me on Instagram @CookWithJuyea
for more delicious inspirations and behind-the-scenes kitchen adventures!
Keywords: Silverbeet Kimchi, Korean side dish, gochugaru,
fermented vegetables, easy kimchi recipe, spicy silverbeet, homemade kimchi,
healthy Korean recipes, kimchi variations
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