Carrot kimchi

Carrot kimchi

Carrot kimchi

Serves Makes 3 litres
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 28 1%
  • Fat 0.6g 1%
  • Saturates 0.1g 1%
  • Sugars 5.1g 6%
  • Salt 1.5g 25%
  • Protein 0.9g 2%
  • Carbs 5.5g 2%
  • Fibre 0.3g -
Of an adult's reference intake
Tap For Method


  • 1 kg carrots
  • 1½ tabelspoons coarse sea salt
  • 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

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Tap For Ingredients


  1. 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.
  2. Check the seasoning and rinse the carrots a few times in cold water.
  3. Trim and shred the leek, then peel and finely grate the garlic and ginger. Trim, peel and shred the daikon.
  4. 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.