Chayote Kimchi
After making watermelon rind kimchi, I wanted to try making another kimchi with a crunchy texture. I had a bunch of chayotes at home, so I thought, why not this? It turned out even better and crunchier than I imagined.
Ingredients
Rice paste
- 1 teaspoon brown sugar (or white sugar)
- 1 tablespoon glutinous rice flour (or all-purpose flour)
- ½ cup water
Kimchi
- 3 pounds chayotes (4-6 chayotes depending on size, cored)
- 3 tablespoons coarse kosher salt
- 4 cloves garlic
- 1 inch knob ginger
- ½ small onion
- 2 tablespoons fish sauce
- ½ cup gochugaru
- 4 scallions (sliced into 2-inch pieces)
Instructions
- Combine the sugar, rice flour, and water in a small pot over medium heat. Cook for about 5 minutes or until it reaches a boil. Remove from the heat and let it cool for at least 15 minutes or until it's room temperature.
- Chop chayotes into 1 or 2-inch chunks. Combine the chayotes with salt and rest for 30 minutes. Give them a good toss every 10 minutes to redistribute the salt.
- In a food processor, combine the garlic, ginger, onion, and fish sauce. Pulse for 15-20 seconds until smooth and grainy. If you don't have a food processor, you can mince the vegetables using a knife.
- Add the garlic mixture, cooled rice paste, gochugaru, and green onions into the bowl of chayotes, and mix well. Transfer to one or two glass containers, cover loosely with a lid, and let them ferment at room temperature for 3-7 days. I usually check the flavor every 24 hours and then stop when it tastes good to me. Once you are satisfied with the taste, you can store them in the refrigerator for up to 3 months.
Video
Nutrition
Calories: 354kcalCarbohydrates: 73gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 12871mgPotassium: 2208mgFiber: 34gSugar: 20gVitamin A: 17780IUVitamin C: 61mgCalcium: 364mgIron: 13mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!