White Asparagus Kimchi (Small Batch Spring Kimchi)
A refreshing, naturally fermented Korean mul kimchi made with white asparagus. This small-batch version is crisp, lightly fizzy, and made with pear, radish, and fresh green chili for a clean and vibrant spring flavor.
Servings: 1 liter-container (about 1 quart)
Equipment
- 1 glass jar 1-liter container (around 1 quart)
Ingredients
Main
- 500 g white asparagus
For brining
- 12 g coarse sea salt 1 tablespoon
- 400 ml water
For the broth
- 200 g Asian pear or crisp red apple, peeled
- 80 g daikon radish
- ¼ small onion ~40 g
- 2 cloves garlic
- 5 g ginger
- 200 ml water
- 1 fresh green chili
Instructions
Prep the asparagus
- Wash and peel the white asparagus, especially the lower half.
- Trim the dry ends and cut into bite-sized pieces (around 2 cm, or an inch).
Brine
- Dissolve salt in water to make a light brine (about 1.5% salinity).
- Add the asparagus and soak for 20 minutes.
- Do not rinse.
Make the broth
- Blend pear, radish, onion, and water until smooth.
- Add garlic and ginger, then pulse lightly.
- Strain through a sieve or cloth into a container, pressing out all the liquid.
Assemble
- Add the green chili (slice or poke holes).
- Combine everything gently in the same container.
Ferment
- Leave at room temperature (around 15°C) for 1–2 days.
- Once small bubbles form, transfer to the fridge.
- After 4–6 days, the kimchi becomes lightly fizzy, crisp, and refreshing.
Serve
- Serve chilled with plenty of broth.
- Enjoy as a side dish, with cold noodles, or as a refreshing palate cleanser.
Notes
- This recipe uses approximately 600 ml of liquid at ~1.5% salinity.
- Always measure salt by weight for consistent fermentation.
- Smaller cuts allow the asparagus to absorb the broth more evenly while staying crisp.
- Green chili adds a fresh aroma and lighter finish compared to red chili.
- Best enjoyed within 3–4 weeks.