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Sayote kimchee

Sayote Kimchee

A lighter, crispier version of the more traditional daikon kimchee.
Prep Time: 40 minutes
Cuisine: Korean, Local


  • 4 lbs sayote
  • 2 tbsp salt
  • 2 tbsp sugar
  • 3 cloves garlic Minced.
  • 1 tsp ginger Minced.
  • ½ c green onions
  • c Korean chili pepper flakes Gochugaru.
  • ¼ c fish sauce


  • Slice the sayote and mix with salt and sugar. Let it rest for about 30 minutes. Mix every 5 - 10 minutes. A lot of water will be drawn out of the sayote. Don't throw this away as you'll use it later.
  • In another large bowl mix together the garlic, ginger, green onions, chili pepper flakes, and fish sauce. Use a glove or the chili pepper will burn your hand.
  • Add the sayote (but not the water) into the bowl of spicy mix. Mix until the spicy mix is well distributed. Add ½ c of the leftover water if you feel it needs more water to mix thoroughly. Add another ½ c if you think it needs more.
    Note: In this case, Mom actually used up all of the leftover water.
  • You can eat this right away, but it's best if you wait at least 2 days.
Tried this recipe?Let us know how it was!