Carrot kimchi

Name: Carrot kimchi
Ingredients: 1 kg carrots; 1½ tbsp coarse sea salt; Kimchi paste; 1 tbsp gochugaru, Korean chilli powder; 50 g shredded leek; 1 tsp minced garlic; 1 tsp finely grated ginger; 100 g shredded fresh daikon (mooli); ½ tsp fish sauce; 1 tbsp salt

Dairy-free Gluten-free

Not Too Tricky

makes 3

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

25%

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

Ingredients

1 kg carrots

1½ tbsp coarse sea salt

Kimchi paste

1 tbsp gochugaru, Korean chilli powder

50 g shredded leek

1 tsp minced garlic

1 tsp finely grated ginger

100 g shredded fresh daikon (mooli)

½ tsp fish sauce

1 tbsp salt

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.

Tags

Vegetable Carrot Dairy-free Gluten-free Cookbook Club

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