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Kimchi: Essential Recipes of the Korean Kitchen
By Byung-Hi Lim and Byung-Soon Lim
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Peel and shred the carrots. Place them in a bowl, add salt and cover with water. Leave to stand for about 10 hours or overnight at room temperature.
Check the seasoning and rinse the carrots a few times in cold water.
Trim and shred the leek, then peel and finely grate the garlic and ginger. Trim, peel and shred the daikon.
Mix together all the ingredients for the kimchi paste. Add the carrots and mix thoroughly. Place them in a jar or other container with a tight-fitting lid. Put it in the fridge and leave to stand for 10 days. Will keep fresh for at least 1 month.