Carrot Kimchi
Here’s a vibrant, spicy, and probiotic-rich Carrot Kimchi (Tanggun Kimchi) recipe that’s perfect for adding zing to rice bowls, tacos, or sautéed greens 🥕🔥. This version is adapted from MakeSauerkraut and Jamie Oliver’s take.
🥣 Carrot Kimchi (Tanggun Kimchi)
🧾 Ingredients (Makes ~1 quart)
- 2 lbs carrots, peeled and shredded
- ¼ cup shredded daikon radish
- ¼ cup shredded leek or green onion
- 1 tbsp grated ginger
- 1 tsp minced garlic
- 1 tbsp gochugaru (Korean red pepper powder)
- 1 tbsp fish sauce (or tamari for vegan version)
- 1 tsp sea salt (plus 3 tbsp for brine soak)
- 4 cups chlorine-free water (for brining)
🔬 Instructions
- Brine Soak (Day Before):
Mix 3 tbsp salt with 4 cups water. Soak shredded carrots overnight at room temperature. Drain the next day and taste—rinse if overly salty.
- Make Seasoning Paste:
Combine daikon, leek, ginger, garlic, gochugaru, fish sauce, and 1 tsp salt. Mix well.
- Mix & Taste:
Add seasoning paste to drained carrots. Mix thoroughly. Taste and adjust salt if needed—it should be just slightly too salty before fermenting.
- Pack into Jar:
Tightly pack into a clean quart jar, leaving 1 inch of headspace. Use a fermentation weight if needed. Cover loosely with a lid or airlock.
- Ferment:
Leave at room temperature (65–75°F) for 3–5 days. Check daily for bubbles and tang. Refrigerate once desired flavor is reached.
🧠 Tips & Variations
- For sweetness: Add shredded apple or pear.
- For probiotic layering: Stir in kraut brine or fermented chili paste.
- For herbal depth: Mix in cilantro, perilla, or wild fennel fronds.
- For crunch: Add toasted sesame seeds before serving.