Chayote Kimchi (Chayote Kkakdugi)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select 4 large chayotes (about 3 lbs 3 oz total) and rinse thoroughly with clean water.
   ▶ ≈1:38
2. 2
   Cut the chayotes into 1.5-inch cubes, removing the seeds in the center. The pieces don't need to be perfectly cubed.
   ▶ ≈1:50
3. 3
   Transfer the cut chayote pieces to a large bowl and add 2 tablespoons of salt.
   ▶ ≈2:52
4. 4
   Mix well and flip the mixture every 10 minutes to ensure even salting. Let salt-cure for 30 minutes until liquid is released.
   ▶ ≈3:04
5. 5
   Drain the released liquid, collecting about 1.25 cups of chayote liquid for the kimchi sauce.
   ▶ ≈3:44
6. 6
   Prepare the supporting ingredients for the kimchi sauce: 4 garlic cloves, 1 teaspoon ginger, 1.3 cups chopped onion, and 1.25 cups fish sauce.
   ▶ ≈3:56
7. 7
   Place garlic, ginger, onion, and fish sauce into a blender and blend until smooth.
   ▶ ≈4:20
8. 8
   Pour the blended sauce into a bowl and add 1.5 cups Korean red chili powder, mixing well. Reduce the amount if you prefer less heat.
   ▶ ≈4:48
9. 9
   Prepare 2 green onions (or 4-5 if small) and cut them into square pieces.
   ▶ ≈5:12
10. 10
    Add the green onion pieces to the kimchi sauce and mix all ingredients thoroughly.
    ▶ ≈5:40
11. 11
    Pour the sauce over the salted chayote cubes and mix thoroughly, ensuring all pieces are evenly coated with the sauce.
    ▶ ≈5:52
12. 12
    Transfer the mixed kimchi to a container or bag and gently press down with your hand to compact it.
    ▶ ≈6:20
13. 13
    The kimchi can be eaten immediately. For fermentation, leave it at room temperature for 1-2 days (especially in hot weather). Flip gently a few times during fermentation and keep it pressed down. More liquid will form as it ferments.
    ▶ ≈6:34