Korean cuisine: Carrot Kimchi Recipe

Here's a recipe for Carrot Kimchi, tailored for an international audience:

Carrot Kimchi Recipe

Carrot kimchi is a crunchy and slightly sweet kimchi that offers a refreshing twist on traditional kimchi.

Ingredients:

• 1kg carrots
• 1/2 onion
• 1/2 bunch green onions
• 5 cloves garlic
• 1 thumb-sized piece ginger
• 3 tablespoons fish sauce
• 3 tablespoons Korean chili powder (gochugaru)
• 1 tablespoon sugar
• Salt to taste

Instructions:

1. Prepare the Vegetables:
   • Wash the carrots thoroughly and julienne them.
   • Finely chop the onion, green onions, garlic, and ginger.
2. Salt the Carrots:
   • Place the julienned carrots in a bowl and sprinkle with salt.
   • Let them sit for about 30 minutes, then squeeze out any excess water.
3. Make the Seasoning Paste:
   • In a bowl, combine the chopped onion, green onions, garlic, ginger, fish sauce, Korean chili powder, and sugar.
   • Mix well to form the seasoning paste.
4. Combine and Mix:
   • Add the seasoning paste to the salted carrots and mix thoroughly until the carrots are evenly coated.
5. Ferment:
   • Pack the kimchi into an airtight container.
   • Let it ferment at room temperature for about 1 day, then transfer it to the refrigerator to continue fermenting.
   • The fermentation time can be adjusted to your preference.

Tips:

• Julienne the carrots thinly for better seasoning absorption.
• Adjust the salting time to control the crunchiness of the carrots.
• You can add other vegetables like chives or radish for added flavor.
• For a spicier kimchi, add chopped green chili peppers.
• Carrot kimchi can be eaten fresh like a salad, or used as an ingredient in fried rice or kimbap.