| Prep: 30 mins | Cook: 0 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 45 | 1g | 0.2g | 9g |
| sugars | fibre | protein | salt |
| 3g | 2g | 3g | 1g |
When I first stumbled upon Spicy Orach Kimchi, I was immediately intrigued. As someone who adores bright and bold flavors, this kimchi delivers a vibrant punch that unfolds layer by layer. Growing up in Texas, I always savored the nuanced heat of Tex-Mex cuisine, and this kimchi brings a similar satisfying zest with its Korean red chili flakes (gochugaru) and ginger.
Tradition with a Twist
Kimchi is a quintessential part of Korean cuisine, and while most people are familiar with the classic napa cabbage variety, this recipe introduces orach leaves, adding a unique, earthy flavor on top of the traditional tang. My Southern roots have always encouraged me to add a modern twist to traditional recipes, and this Spicy Orach Kimchi does exactly that. The robust, slightly spinach-like taste of orach harmonizes beautifully with the spicy and fermented notes.
Health Benefits Galore
One of the key reasons I love incorporating kimchi into my diet is for its incredible health benefits. Being rich in probiotics, it greatly aids digestion and gut health. The addition of daikon radish and carrots not only provides a satisfying crunch but also brings in a plethora of vitamins and minerals. Garlic and ginger, celebrated for their anti-inflammatory properties, elevate this dish, making it as nourishing as it is delicious.
This Spicy Orach Kimchi is versatile. It pairs splendidly with dishes like bibimbap, Korean BBQ, or even a simple bowl of steamed rice. It can also be a delightful companion to more Western meals; think grilled chicken or even a Tex-Mex favorite like fajitas.
If you’re curious about exploring other variations or traditional fermentation techniques, you might enjoy reading about easy kimchi-making or the interesting use of vegetables in quick pickles.
So whip up a batch of Spicy Orach Kimchi and watch it become a staple in your kitchen. The fusion of bold flavors, nutritional benefits, and nostalgic essence tied together is something you won’t want to miss!
What You’ll Need
- 1 lb orach leaves
- 2 tbsp sea salt
- 1 cup water
- 1 small daikon radish, julienned
- 1 small carrot, julienned
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
Method
Step One
Rinse the orach leaves under cold water to remove any dirt. Drain and chop them roughly into bite-sized pieces.
Step Two
In a large bowl, dissolve the sea salt in 1 cup of water. Add the chopped orach leaves to the saltwater and mix well to ensure the leaves are evenly coated. Let this sit for at least one hour, allowing the leaves to soften and release some of their moisture.
Step Three
While the orach is soaking, julienne the daikon radish and the carrot. Chop the green onions, mince the garlic, and grate the ginger. Set all these ingredients aside.
Step Four
Drain the orach leaves and rinse them thoroughly under cold water to remove the excess salt. Squeeze out any remaining water from the leaves.
Step Five
In a large mixing bowl, combine the orach leaves with the julienned daikon radish and carrot, chopped green onions, minced garlic, and grated ginger. Add the gochugaru, fish sauce, soy sauce, and sugar. Mix everything well to ensure the vegetables are evenly coated with the seasoning.
Step Six
Transfer the mixture into a clean glass jar or airtight container, pressing down firmly to remove air pockets. Leave some space at the top of the jar to allow for expansion during fermentation.
Step Seven
Seal the jar and let it ferment at room temperature for 1-3 days, depending on your desired level of fermentation. Once it reaches the taste you like, store the kimchi in the refrigerator. It should keep for several weeks.
