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Tanggun Carrot Kimchi recipe with vibrant carrots and spices in a bowl

Carrot Kimchi

A delightful and zesty Korean fermented dish made with fresh carrots and spices, perfect as a side dish or snack.
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Prep Time 30 minutes
Total Time 1 day
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: Korean
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds carrots Fresh, juicy carrots that give a sweet crunch.
  • 3 tablespoons pickling salt Essential for brining and enhancing flavors.
  • 4 cups chlorine-free water Pure water for cleaning and brining.
  • 1/4 cup shredded leeks (or finely sliced green onions) Adding a subtle sweetness and depth.
  • 1/2 cup shredded daikon (or other radish) For a peppery punch and extra crunch.
  • 1 tablespoon peeled and finely grated ginger Aromatic with a warm bite.
  • 1 teaspoon minced garlic Fragrant and pungent, it brings the flavors together.
  • 1 tablespoon Korean red pepper powder (gochugaru) A staple in Korean cooking, offering a beautiful red color and heat.
  • 1 tablespoon fish sauce Adds umami and depth; use soy sauce for vegetarian.
  • 1 teaspoon iodine-free salt (fine-grain) Necessary for flavoring.
  • 1+ teaspoon iodine-free salt (fine-grain) For adjusting saltiness later.

Method
 

Preparation
  1. Peel and shred the carrots and place them in a large bowl.
  2. Mix the pickling salt with the chlorine-free water to create the brine, then pour it over the shredded carrots.
  3. Cover the bowl and let the carrots soak for 24 hours.
Draining Carrots
  1. Drain the soaked carrots in a colander, allowing excess brine to drain away.
Prepare Seasoning Paste
  1. Shred the leeks and daikon into a small bowl, and add in ginger and garlic.
  2. Incorporate gochugaru and fish sauce (or soy sauce) along with 1 teaspoon of iodized salt, and mix well.
Check Saltiness
  1. Taste the drained carrots to check saltiness and rinse if excessively salty.
Mixing
  1. Combine the seasoning paste with the drained carrots and adjust saltiness to taste.
Packing
  1. Pack the carrot kimchi mixture into a clean glass jar, leaving about 1 inch of headspace.
  2. Secure the lid loosely to allow gases to escape.
Fermentation
  1. Leave the packed kimchi at room temperature for 3-5 days to ferment.
  2. Transfer to the fridge to slow down the fermentation process.
Serving
  1. Enjoy your Carrot Kimchi as a flavorful addition to various dishes.

Notes

Use fresh ingredients for best flavor. Control the heat by adjusting gochugaru. Fermentation can be adjusted based on preference.