March 25, 2025

Turnip Kimchi with Gochujang Paste

This version of turnip kimchi brings a rich, slightly sweet, and spicy kick from gochujang paste.

By Christopher Ellis-Jacobs

Feature Image by Lauren Lear

Maine winters demand resilience—not just from us, but also from our root cellars. When the farmers markets slow to a trickle and the ground freezes solid, we turn to what’s been tucked away. Enter the humble turnip, an unassuming workhorse of the cold season, ready for a bit of transformation.

Kimchi might not be the first thing that comes to mind when you think of Maine food traditions, but fermentation is no stranger to these shores. Like a good crock of sauerkraut or a batch of sourdough starter, this turnip kimchi builds flavor with time and patience. The gochujang brings a whisper of sweetness and heat, waking up the winter palate, while the garlic and ginger do what they do best—make everything a little more alive.

So, as the season lingers, let this be your invitation to brighten up your plate with a little spice, a little tang, and a whole lot of local love. Your turnips—and your taste buds—will thank you.

Print Recipe

Makes

servings

Ingredients

2 pounds turnips peeled and cut into thin slices or wedges
2 tablespoons kosher salt
2 –3 tablespoons gochujang paste
1 –2 tablespoons water to dilute gochujang
4 garlic cloves minced
1 tablespoon ginger grated
3 scallions sliced into 1-inch pieces
1 tablespoon fish sauce or soy sauce for vegan
Optional: 1/2 teaspoon cayenne for extra spice

Instructions

Place turnip slices in a large bowl. Sprinkle with kosher salt and massage gently until they release some liquid.
Let sit for 1–2 hours, then rinse thoroughly and drain.
In a small bowl, mix gochujang with water to create a spreadable consistency.
Stir in the garlic, ginger, scallions, fish sauce, and cayenne (if using).
Toss the turnips with the kimchi paste until evenly coated.
Pack the turnip mixture tightly into a clean jar, pressing down to remove air pockets and ensuring the turnips are submerged in the paste.
Leave about 1 inch of headspace in the jar. Loosely cover with a lid or cheesecloth to allow gases to escape during fermentation.
Store at room temperature (65°–75°F) for 3–5 days. Taste daily until it reaches your preferred tanginess.
Once fermented to your liking, seal tightly and refrigerate. Use within 1 month.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.