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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.
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