Carrot kimchi

Name: Carrot kimchi
Yield: 3 litres
Ingredients: 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

Makes 3 litres

DifficultyNot too tricky

Nutrition per serving

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

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

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.