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Carrot Kimchi

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Carrot Kimchi

Carrot kimchi

Leda Meredith

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 good 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 2 months. Stored longer than that it starts to lose some of its crunch and may get too pungent.

Prep Time: 15 minutes

Initial Fermentation Time: 48 hours

Total Time: 48 hours, 15 minutes

Yield: 1 quart or 1 liter

Ingredients:

  • 3 cups filtered water

  • 1 1/2 tablespoons kosher or other non-iodized salt
  • 1/2 teaspoon nam pla (fish sauce) OR soy sauce
  • 3/4 pound carrots, peeled
  • 1/4 pound daikon radish, peeled
  • 1 scallion, white parts and some of the green, chopped
  • 1 - 2 cloves garlic, peeled and thinly sliced
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon red pepper flakes, or more to taste

Preparation:

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.

Stir in the fish or soy 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, grated ginger, chopped scallion, garlic and red pepper flakes. Pack them into a clean quart or liter glass jar.

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 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 - 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 and 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 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.

Kimchi is ready to eat 1 - 2 weeks after you make it. If you plan to store it for longer than a month, move it to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).

Note: if salt isn't an option for you, you can use the alternate method for lacto-fermentation without salt.

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