Menu Idea
Spicy Carrot Kimchi
Prep Time:
15 mins
Cook Time:
48 hrs 15 mins
Serves:
16 Servings
Level:
Beginner
This easy-to-make kimchi is a colorful, spicy variation of the more common cabbage kimchi. It is loaded with naturally good-for-you probiotics. Delicious served alongside Korean or other Asian-style dishes, it is also delicious mixed into rice and other cooked grains.
Kimchi is a lacto-fermented food that will get stronger in flavor as it ages. Although it will keep in the refrigerator for many months, it is best eaten within two months. If stored longer than that, it starts to lose some of its crunch and may get too pungent.
Ingredients
1 1/2 tablespoons kosher salt, or another non-iodized salt
3 cups filtered water
1/2 teaspoon fish sauce, or soy sauce
3/4 pound carrots, peeled
1/4 pound daikon radish, peeled
1 teaspoon grated fresh ginger
1 large scallion, white parts and half of the green parts, thinly sliced
1 to 2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes, more to taste
Preparation
Gather the ingredients.
Dissolve the salt in the filtered water. It's important to use filtered water because the chlorine and other chemicals in most municipal tap water can interfere with the fermentation process. Then stir in the fish sauce.
Finely julienne the carrots and daikon radish into matchstick-sized pieces. A mandoline or thin slicing blade of a food processor will make this step easier.
In a large bowl, toss the carrots, daikon radish, ginger, scallion, garlic, and red pepper flakes. Pack them into a clean quart or liter glass jar with a lid.
Pour the brine over the other ingredients. Press gently on the vegetables and spices to release any air bubbles. The brine should completely cover the other ingredients. If the food floats out of the brine, weight it down with a smaller glass jar filled with water. If the vegetables are staying immersed in the brine, just cover the jar they are in loosely with a lid.
Place the jar of kimchi on a small plate to catch the overflow that may happen as it starts to ferment. Leave it at room temperature for 24 to 48 hours.
Remove the lid or small jar weight and check the kimchi after the first 24 hours. You should start to see some bubbles. It will begin to develop a lightly sour smell like sauerkraut, but more pungent because of the garlic and ginger. Once you see and smell the signs that the kimchi is actively fermenting, transfer the jar to the door of your refrigerator. This is the warmest part of your refrigerator but still cooler than room temperature—perfect for your kimchi to keep slowly fermenting.
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How to Store?
If you plan to store it for longer than a month, move the kimchi to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).
PRODUCT IN THIS RECIPE:
Olivivero Baby Carrot