Kimchi: Essential Recipes of the Korean Kitchen
By Byung-Hi Lim and Byung-Soon Lim
Ingredients
1 kg carrots
1½ tbsp coarse sea salt
Kimchi paste
1 tbsp gochugaru, Korean chilli powder
50 g shredded leek
1 tsp minced garlic
1 tsp finely grated ginger
100 g shredded fresh daikon (mooli)
½ tsp fish sauce
1 tbsp salt
Method
- Peel and shred the carrots. Place them in a bowl, add salt and cover with water. Leave to stand for about 10 hours or overnight at room temperature.
- Check the seasoning and rinse the carrots a few times in cold water.
- Trim and shred the leek, then peel and finely grate the garlic and ginger. Trim, peel and shred the daikon.
- Mix together all the ingredients for the kimchi paste. Add the carrots and mix thoroughly. Place them in a jar or other container with a tight-fitting lid. Put it in the fridge and leave to stand for 10 days. Will keep fresh for at least 1 month.
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