Chayote Kimchi
Chayote Kimchi
Ingredients
- 2 chayotes, cubed
- 1 tablespoon coarse sea salt, or kosher salt
- 4 tablespoons gochugaru, Korean red pepper flakes, adjust to taste
- 1 green onions, sliced
For the Seasoning Paste
- 3 garlic cloves
- 1/2 inch ginger
- 2 tablespoons fish sauce, or soy sauce for vegan
- 2 tablespoons cooked white rice
- 2 tablespoons water
Instructions
- 1
Slice the chayotes in half lengthwise and use a spoon to remove the seeds. Rinse the chayotes with water, then slice them into small cubes.
⏱️ 5 min
- 2
Transfer the cubed chayote to a large bowl and toss with 1 tablespoon of coarse sea salt (or kosher salt). Set aside for 30 minutes, tossing a couple of times during this period to ensure even salting.
⏱️ 5 min
- 3
While the chayote is salting, prepare the seasoning paste. In a blender, combine the garlic cloves, ginger, fish sauce (or soy sauce for a vegan option), cooked white rice, and water. Blend until a smooth paste forms.
⏱️ 10 min
- 4
After 30 minutes, drain the water that has been released from the chayote. Do not rinse the chayote after draining.
⏱️ 2 min
- 5
Add 4 tablespoons of gochugaru (Korean red pepper flakes) to the drained chayote and mix well. Adjust the amount of gochugaru to your taste preference.
⏱️ 3 min
- 6
Pour the prepared seasoning paste over the chayote and mix thoroughly until the chayote is evenly coated.
⏱️ 3 min
- 7
Toss in the sliced green onions.
⏱️ 1 min
- 8
Taste the kimchi and adjust any seasonings as needed.
⏱️ 1 min
- 9
The Chayote Kimchi can be eaten immediately. For a fermented taste, transfer the kimchi to a container or jar, pressing down to eliminate any air pockets. Cover the container and let it sit at room temperature for 1 day before storing it in the refrigerator.
Kitchen Tools
Chayote Kimchi
- 2 chayotes, cubed
- 1 tablespoon coarse sea salt, or kosher salt
- 4 tablespoons gochugaru, Korean red pepper flakes, adjust to taste
- 1 green onions, sliced
For the Seasoning Paste
- 3 garlic cloves
- 1/2 inch ginger
- 2 tablespoons fish sauce, or soy sauce for vegan
- 2 tablespoons cooked white rice
- 2 tablespoons water
Instructions
- 1
Slice the chayotes in half lengthwise and use a spoon to remove the seeds. Rinse the chayotes with water, then slice them into small cubes.
⏱️ 5 min - 2
Transfer the cubed chayote to a large bowl and toss with 1 tablespoon of coarse sea salt (or kosher salt). Set aside for 30 minutes, tossing a couple of times during this period to ensure even salting.
⏱️ 5 min - 3
While the chayote is salting, prepare the seasoning paste. In a blender, combine the garlic cloves, ginger, fish sauce (or soy sauce for a vegan option), cooked white rice, and water. Blend until a smooth paste forms.
⏱️ 10 min - 4
After 30 minutes, drain the water that has been released from the chayote. Do not rinse the chayote after draining.
⏱️ 2 min - 5
Add 4 tablespoons of gochugaru (Korean red pepper flakes) to the drained chayote and mix well. Adjust the amount of gochugaru to your taste preference.
⏱️ 3 min - 6
Pour the prepared seasoning paste over the chayote and mix thoroughly until the chayote is evenly coated.
⏱️ 3 min - 7
Toss in the sliced green onions.
⏱️ 1 min - 8
Taste the kimchi and adjust any seasonings as needed.
⏱️ 1 min - 9
The Chayote Kimchi can be eaten immediately. For a fermented taste, transfer the kimchi to a container or jar, pressing down to eliminate any air pockets. Cover the container and let it sit at room temperature for 1 day before storing it in the refrigerator.