Korean Daikon & Carrot Kimchi
Kimchi is usually made with wombok but I do like this variation as well. It’s a delicious side dish, and despite the amount of red pepper, it’s really good for digestion. Fermented for a few days and the sticks come out crunchy, delicious and fun to eat.
A staple of Korean cuisine, and the first recipe in our Korean recipe series, kimchi is spicy, delicious and full of gut healthy probiotics. It can be hard to find vegan kimchi, so here is a delicious, simple recipe you can use to have as much of it as you like, homemade!
Carrot & Radish Kim Chi ~
• 4 – 5 med size carrots and radish
• 6Tspn salt
• Small bunch shallots
• 12 cloves garlic, minced
• 6-7 tbsp sugar
• 4tbsp soy sauce
• 4tbsp kimchi chilli powder
Method:
1. 6tbsp salt, sprinkle over carrots and radish and mix well then just leave aside. After a couple of hours, strain and rinse a couple times to get rid of excess salt. You might want to squueze out excess water.
2. Mix all these ingredients well
3. Put in airtight container and refridgerate.
