I went to a PYO farm two days ago and got lots of beetroots from there.
I like beetroots!
My favourite way to have beetroots is cooking them on top of my rice in an electric rice cooker.
If you cook them in this way, you won’t lose any goodness of beetroots at all.
In addition, you will have beautifully coloured rice with subtle sweetness in it.
Anyway, today I wanted to cook something different with beetroots.
So here comes my beetroots kimchi.
It is a variation of one of very popular kimchi called, ‘kak-too-gi’ which is normally made of moolies.
I must say that this beetroot kimchi is rather sweet and crunch with lovely vibrant colour which is another new kimchi for you!
* I’ll try to write some receipes about my kimchi soon. I keep forgetting to take pictures of making processes.
TIME FOR KIMCHI 
I made beet kimchi a few weeks ago. But I LOVE your idea of cooking the beets with rice for pink rice. Did you cook the beets before you fermented them? That’s interesting. 🙂
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Hi, thanks for reading my blog. I actually put raw beetroot pieces into my rice before cooking rice. All you need to do is just to peel beetroots and cut them into bite sizes and to put on top of the rice. I will say that it would not a definite ‘pink’ rice you might get but it would rather pinkish yellow colour rice you will see!
See you soon!
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