White Asparagus Kimchi (Vegan Spring Kimchi)
A refreshing, vegan Korean mul kimchi (water kimchi) made with white asparagus, also known as “white gold” in Europe. The broth is crisp, chilled, and lightly bubbly, made from Asian pear, daikon, and aromatics. A gentle, seasonal take on traditional kimchi, perfect as a spring side or palate cleanser.
Servings: 1.7 liter-container (1.8 quarts)
Ingredients
Main
- 750 g white asparagus 1 bundle (1.5 lb.)
For brining:
- 1¼ tablespoons coarse sea salt 17g
- 2 cups 500ml water
For the broth:
- 1 Asian pear or a red apple, ~300g
- 100 g daikon radish
- ¼ medium onion 50g
- 2 cloves garlic
- A small piece of ginger approx. 5g
- 1 cup water 250ml
- 1 whole red chili pepper optional for mild heat & aroma
Instructions
Prep the Asparagus
- Wash and peel the asparagus, especially the base.
- Cut the stalks to suit your style: longer spears halved lengthwise for elegance, or shorter pieces for spoon-friendly serving.
Brine
- Dissolve salt in water to make a light brine (1.5% salinity).
- Add asparagus and let soak for 20 minutes. No need to rinse, it will stay in the container.
Make the Broth Base
- Blend the pear (or apple), daikon, and onion with water until smooth.
- Add garlic and ginger, then pulse until finely minced.
- Strain through a fine sieve or cloth into the kimchi container, squeezing out every drop. Discard the pulp.
Assemble
- Add the red chili pepper (if using), poke a few holes to release flavor.
- Gently stir to combine everything in the same container.
Fermentation
- Close the lid loosely or use a fermentation-safe lid.
- Let sit at room temperature (around 15°C) for 1-2 days to kickstart fermentation.
- Then transfer to the fridge to ferment slowly. After 5-7 days, the broth will be crisp, lightly bubbly, and perfectly tangy.
- Tip: Carbonation holds especially well when fermentation is slow and cool.
Serve
- Serve chilled with a ladle of broth. Enjoy as a side dish, or between courses as a palate refresher.