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Homemade Tanggun Carrot Kimchi in a jar, showcasing vibrant carrots and spices.

Carrot Kimchi

A delightful twist on the traditional Korean staple, Carrot Kimchi brings sweetness and spice together in a vibrant dish perfect for many meals.
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Prep Time 1 day
Total Time 1 day
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds carrots Fresh, crunchy carrots are the star of the show.
  • 3 tablespoons pickling salt Essential for brining the carrots.
  • 4 cups chlorine-free water Ensures healthy fermentation.
  • 1/4 cup shredded leeks or finely sliced green onions Brings depth and flavor.
  • 1/2 cup shredded daikon or other radish Adds a peppery crunch.
  • 1 tablespoon peeled and finely grated ginger Infuses warmth and spice.
  • 1 teaspoon minced garlic Adds fragrance and taste.
  • 1 tablespoon Korean red pepper powder (gochugaru) Gives kimchi its characteristic heat.
  • 1 tablespoon fish sauce Adds umami; can be omitted for vegan version.
  • 1 teaspoon iodine-free salt (fine-grain) Used for final seasoning.

Method
 

Preparation
  1. Peel and shred the carrots, then place them into a large bowl.
  2. Prepare a brine by mixing the pickling salt with the chlorine-free water and pour it over the carrots.
  3. Let the carrots soak at room temperature for 24 hours.
  4. Drain the shredded carrots using a colander and set them aside.
Prepare Seasoning Paste
  1. In a small bowl, shred the leeks and daikon, then combine with ginger and garlic.
  2. Add gochugaru, fish sauce, and fine-grain salt. Mix until well-combined.
  3. Taste the carrots for saltiness and adjust if necessary.
Mix and Pack
  1. Add seasoning paste to the drained carrots and mix until evenly coated.
  2. Pack the mixture into a sterilized jar, leaving an inch of headspace.
  3. Secure the lid loosely to allow gases to escape.
Fermentation
  1. Let the packed jar sit at room temperature for 3-5 days to develop flavors.
  2. Transfer to the refrigerator after fermentation.
Serving
  1. Enjoy the Carrot Kimchi as a side dish or in various meals.

Notes

For added complexity, consider using sesame seeds or sugar. Store in the fridge for several weeks and can be frozen for convenience. Try using other vegetables for variations.