Carrot kimchi
Carrot kimchi
“Kimchi goes international. This kimchi seems to be very popular in Russia, at least it is often requested by Russian tourists who visit Arirang. The carrots can also be eaten without leaving them to ferment, but of course you’ll then get a whole different flavour. ”
Makes 3 litres
DifficultyNot too tricky
Nutrition per serving
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Calories 28 1%
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Fat 0.6g 1%
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Saturates 0.1g 1%
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Sugars 5.1g 6%
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Salt 1.5g 25%
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Protein 0.9g 2%
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Carbs 5.5g 2%
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Fibre 0.3g -
Of an adult's reference intake
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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
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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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© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited