Beetroot and radish kimchi
Sweet, tangy and earthy booster for your blood health
Ingredients (serves 2)
4 beetroot (500g/17 Oz), peeled and thinly sliced
4 white radish (500g/17Oz), peeled and thinly sliced
1 Kimchi@Home base pouch
2 gochugaru sachets
1 orange juice
1 lemon juice
How to make it
Blanch beetroot in boiling water for one minute and cool down in ice water. Drain well.
In a large bowl combine beetroot, radish, citrus juice, kimchi@Home base and gochugaru. Rub gently for 2 minutes, trying not to break beets slices.
Serve right away with fresh mint and lemon zest on top. Or store in the refrigerator for up to 2 weeks.
This is a fresh kimchi, you don’t need to ferment it to enjoy it’s healthy qualities and delicious flavor
Kimchi Base Sauce, Classic
Make kimchi your way – the easy way! Just mix our seasoning with red pepper flakes and add it to your choice of main ingredient.