spicy carrot kimchi
This variation of kimchi is more spicy and colorful than your classic kimchi. Packed with delicious ferments and probiotics. Mix into your rice dish or place on top of toast!
3 cups filtered water
1.5 tablespoons salt
1/2 teaspoon fish sauce, or soy sauce
3/4 pound carrots, peeled
1/4 pound daikon radish, peeled
1 teaspoon grated, fresh gingerroot
1 scallion, white parts, and some of the green, chopped
1 to 2 cloves garlic, peeled and thinly sliced
1/2 teaspoon red pepper flakes, or more to taste
Step 1: 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.
Step 2: Stir in the fish or soy sauce.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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).
Step 8: 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.
The recipe and image are courtesy of The Spruce Eats