|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 delicious 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 two months. If stored longer than that, it starts to lose some of its crunch and may get too pungent.
“A very easy to make variant of the classic Korean side dish with an especially colorful look thanks to being primarily carrots. I find it a more agreeable spicy taste than some of the stronger kinds I’ve tried and it goes great with sticky rice.” — Noah Velush-Rogers
1 1/2 tablespoons kosher salt, or another non-iodized salt
3 cups filtered water
1/2 teaspoon fish sauce, or soy sauce
3/4 pound carrots, peeled
1/4 pound daikon radish, peeled
1 teaspoon grated fresh ginger
1 large scallion, white parts and half of the green parts, thinly sliced
1 to 2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes, more to taste
Steps to Make It
Gather the ingredients.
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. Then stir in the fish 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, ginger, scallion, garlic, and red pepper flakes. Pack them into a clean quart or liter glass jar with a lid.
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 down 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 to 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. 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 the 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 one to two weeks after you make it.
- If salt isn't an option for you, you can use the alternate method for lacto-fermentation without salt.
How to Store
If you plan to store it for longer than a month, move the kimchi to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).