Easy Tanggun Carrot Kimchi Recipe – Crunchy and Spicy
This carrot kimchi dish is super easy to make. It's because you don't need a lot of ingredients and the total fermentation time can be done in as little as 2 days.
Carrot kimchi is crunchy, juicy and is the perfect side dish for almost anything. The number 1 reason why I love it though, is that it's packed with Lactobacillus probiotic bacteria.
Carrot Kimchi Ingredients
The main are ingredients are of course carrots. You will need two of them 🙂 Apart from that though you will need some other stuff for the ingredients, let's take a look at what you need for that.
- mason jar
- 2 medium carrot
- 4 cloves garlic
- 4 stalks garlic chives
- 1 tsp ginger
- 5 tbsp korean flakes
- 1 tsp brown sugar
- 4 tbsp Fish Sauce
- Wash, peel and then julienne slice your carrots.
- Sea salt your carrots and leave to sit for 10 - 15 hours.
- Drain, rinse and squeeze dry your carrots.
- Prepare the garlic, ginger, korean flakes, fish sauce and chives.
- Mix everything with your sliced and dry carrots.
- Ferment the mixed carrots in a mason jar and let it ferment for up to 2 days.
Detailed Carrot Kimchi Instructions
Peel, wash and then julienne slice your carrots. Some people recommend grating your carrots thinly but doing it that way can lead to a mushy texture. I love the crunch you get from cutting the carrot this way. It does take a bit of time and effort but it pays off.
Spread the sea salt evenly over the sliced carrots. You will need to let it salt for a lot longer compared to other Kimchi recipes. The carrots just take longer to soak the salt, so you should let it sit overnight from 10 to 15 hours
This is what it should look like the next morning. There should be water that has collected at the bottom of the bowl. The water will be very salty.
Wash the salty carrots with clean water and then clean your hands and begin to squeeze out as much liquid from the carrots as possible. Transfer the handfuls of dried carrots into a fresh, clean and dry bowl.
Prepare your ingredients for the Carrot Kimchi Paste. You will need to wash and slice the garlic, ginger and chives. You don't have to place the fish sauce and other condiments into bowls. I just did it for the photograph.
Spread everything on top of the dried carrots so that we can mix everything.
I suggest mixing everything with a clean spoon. You should also use a bigger bowl than I did if you don't want to make a mess. If you want to mix the paste with your hands then either make sure you use gloves or wash yours thoroughly.
After the carrot kimchi has been mixed, for the final step you will need to place everything into a clean mason jar and press down hard with a spoon. Loosely close the jar and place it in a cool dark place to ferment for 1 - 2 days. Transfer it to a fridge after.
After all your hard work you can now finally smell the aroma of this beautiful South Korean probiotic dish and either eat it by it's self or as a side dish.