Mixed Root Kimchi | CUESA

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Mixed Root Kimchi


Aruna Lee, Volcano Kimchi


3 pounds of a mixed root vegetables, such as kohlrabi, turnips, and radishes
2 tablespoon coarse sea salt
1 yellow onion (small size)
1 small piece of ginger (size of two cloves of garlic)
3 to 4 cloves of garlic
¼ Asian pear (optional)
½ red bell pepper
½ tablespoon shiitake mushroom powder
1 or 2 small pieces of kelp
2 to 3 tablespoon of red chili powder
3 stems green onion, sliced
1 cup red mustard greens (optional), chopped
1 cup of filtered water or vegetable stock (I normally make broth out of all the leftover vegetable trims)


Peel the kohlrabi using a large kitchen knife or a peeler; no need to peel the radish and turnips. Cut into bite-size (about ½ inch cube) cubes.

To brine the vegetables, add the sea salt to the cubed vegetables and toss with your hands. Let stand for 30 minutes to 1 hour, depending on temperatures. (Warmer temperatures mean less time brining.)

To make the kimchi sauce, chop the onions, ginger, garlic, pears, and red bell pepper; toss into a blender. Add the mushroom powder and kelp to the blended sauce, mix thoroughly and set aside.

Let’s get this kimchi started! Place the brined root vegetables into a large mixing bowl. Add the chili powder and massage to color the vegetables. Add the scallion and red mustard greens.

Pour the kimchi sauce and 1 cup water or vegetable stock over the brined vegetables. Using your hands, toss the ingredients until evenly mixed. Place the kimchi into a large non-reactive ceramic or glass container, and press down slightly to submerge.

Place a heavy weight (a stone or heavy plate) over the kimchi, making sure to leave a few inches between the kimchi and the top of the container to allow the kimchi to ferment without overflowing.

Place a lid over the container, and let it stand at room temperature, out of direct light for 1-2 days, depending on the weather. Refrigerate and enjoy!

Visit www.volcanokimchi.com for more.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »