Ingredients

  • 1 x 750ml jar
  • 500g carrots

    1kg daikon radish

    1 tbsp salt

    4 stalks scallion, sliced

    5 cloves garlic, peeled & chopped

    64g Korean red pepper flakes (add more depending on your spice level)

    1 inch ginger, peeled & chopped

    80 ml fish sauce

     

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Recipe Courtesy of
Sherizan Shahadan

Korean Banchan: Carrot & Radish Kimchi

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Korean Banchan: Carrot and Radish Kimchi really brings the spicy Korean red pepper to life. It is usually consumed with rice and other side dishes. Really easy to make, this dish adds sourness, crunch and spice to your lunch and dinner.
  • Easy
  • 15 min
  • 30 min
  • 10 min
  • 2 steps
  • 8 Ingredients
  • Easy
  • 2 steps
  • 8 Ingredients
  • 15 min
  • 30 min
  • 10 min

Instructions

  1. Preparing the carrots and daikon radish

    • Rinse the carrots and daikon radish and cut off any small hairs on the skin. 

    • Cut the carrots and daikon radish into bite sized cubes and put them in a large bowl.

    • Coat the cubed vegetables with salt evenly.

    • Let the vegetables rest for 30 minutes so they have time to sweat.

    • Drain out most of the juice but leave about 2 tbsp to 60 ml in the mixture.

    Preparing the carrots and daikon radish


  2. Mix and Store

    • Add chopped scallions, minced garlic, red pepper flakes, ginger and fish sauce.

    • Mix everything well so the vegetables are evenly coated with the seasoning.

    • Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.

    • Close the lid and let it sit outside at room temperature for 1 - 2 days while it ferments.

    Mix and Store


Plate and Serve!

Scoop the desired amount onto a serving dish and enjoy.

Plate and Serve!
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    Ingredients
    • 1 x 750ml jar
    • 500g carrots

      1kg daikon radish

      1 tbsp salt

      4 stalks scallion, sliced

      5 cloves garlic, peeled & chopped

      64g Korean red pepper flakes (add more depending on your spice level)

      1 inch ginger, peeled & chopped

      80 ml fish sauce

       

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