Beetroot Kimchi

While participating in the City of Port Phillip Environmental Leadership course, Sabina developed her Beetroot Kimchi recipe as part of her final project. Sabina's goal is to share this journey with local vendors and neighbors, building a community that values food, health, and sustainability.

Ingredients

Salting

• 500g beet
• 15g sea salt

Sauce

• 2 small apples or pears
• 1 medium red onion
• 4 cloves garlic
• 1 small knob ginger
• 1 Tbs soy sauce

Method

1. Wash the beetroot bulbs thoroughly and grate them. The stalks can be chopped into small pieces.

2. Add salt and set aside for 10 minutes.

3. Blend the remaining ingredients in a food processor.

4. Add the salted beetroots to the mixture.

5. Store in an airtight stainless-steel container or glass jar.

6. Leave at room temperature for 2-3 days, until bubbles appear on the surface.

7. When bubbles appear on the surface, transfer it to the fridge; it will be ready to eat the next day.

Sabina's Story Behind Beetroot Kimchi

After moving to Melbourne from Seoul, Sabina found herself missing kimchi—the very kimchi she’d once been embarrassed by because of its unique appearance and strong aroma. So, Sabina started making it in her own way. 

Fermenting vegetables is a sustainable way of cooking that offers many benefits, from enhancing flavour to extending shelf life. Sabina's ancestors, who fermented or dried vegetables to survive harsh winters, valued the wisdom of preserving crops with minimal waste. This mindset aligns with Sabina's own desire to use every part of the vegetable. That’s why she ended up at the Market, searching for those often-overlooked beetroot stalks.

Helen Nearing, whom Sabina deeply admires, once said that recipes belong to no one. Sabina wholeheartedly shares that belief and hopes this kimchi recipe brings you joy in eating and sharing vegetables with others. It would mean so much to see these small yet meaningful practices flourish in each of our kitchens.

*For any inquiries, please email Jein at wherearemybeetrootstalks@gmail.com