Spicy Carrot Kimchi Recipe
A vibrant, spicy carrot kimchee offers gut-healthy probiotics and serves as an excellent accompaniment to Korean and other Asian-style meals.
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Instructions
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Dissolve salt in filtered water, then stir in fish sauce to create the brine.
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Julienne carrots and daikon radish into matchstick-sized pieces.
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In a large bowl, combine the prepared carrots, daikon radish, ginger, scallion, garlic, and red pepper flakes; then pack this mixture into a clean quart or liter glass jar.
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Pour the prepared brine over the ingredients in the jar, pressing gently to remove air bubbles and ensuring all solids are fully submerged, using a weight if necessary; cover the jar loosely.
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Place the jar on a small plate at room temperature for 24 to 48 hours to ferment.
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After 24 hours, check for active fermentation signs like bubbles and a sour smell; once observed, transfer the jar to the refrigerator door for continued slow fermentation.