6 classic Easter recipes 
How does Jamie Oliver roast chicken? 
Eat Them To Defeat Them! 
The ultimate egg recipes 
What message do we want sports sponsorship to send to kids? 
Grilled Cheese Toastie with a crown 
BANANA PANCAKES 
Jamieâs Great Italian Escape 
Friday Night Feast 
EASY HARISSA ROAST CHICKEN FAJITAS 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Carrot kimchi
Carrot kimchi
Makes 3 litres
DifficultyNot too tricky
Nutrition per serving
Tap For Method
Ingredients
- 1 kg carrots
- 1½ tabelspoons coarse sea salt
- KIMCHI PASTE
- 1 tablespoon gochugaru , Korean chilli powder
- 50 g leek
- 1 clove of garlic
- 2 cm of ginger
- 100 g fresh daikon , (mooli)
- ½ teaspoon fish sauce
- 1 tablespoon salt
Tap For Method
Tap For Ingredients
Method
- 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.
Comments