Carrot Kimchi [TANGGUN] To Instantly Add Flavor to Any Meal

Carrot Kimchi, or Tanggun Kimchi, is just one of over one-hundred types of kimchi. In this recipe, we take some of the seasonings from the various traditional kimchi recipes you may be familiar with and add them to shredded carrots.

This Carrot Kimchi recipe is based upon one I discovered in Kimchi: Essential Recipes of the Korean Kitchen. It is shredded carrots mixed with leeks, radish, ginger, and garlic. And of course, fish sauce and Korean red pepper powder (gochugaru).

Carrot Kimchi ingredients prepped and ready for mixing. | MakeSauerkraut.com

Kimchi goes international. This kimchi seems to be very popular in Russia, at least it is often requested by Russian tourists who visit Arirang. The carrots can also be eaten without leaving them to ferment, but of course you’ll then get a whole different flavour. —Byung-Hi Lim, Byung-Soon Lim, Kimchi: Essential Recipes of the Korean Kitchen

Once fermented, these flavor-packed shredded carrots can be enjoyed on their own, tossed into a salad, sprinkled over a rice bowl, added to a taco, mixed in with sauteed greens, or whatever else you dream up.

The best part about having yet another jar of fermented food taking a place of honor in your fridge?

It equals the ultimate fast food.

The work of preparing and seasoning the carrots has already been done. The mighty microbes have worked hard to transform the flavors, preserve the vegetables, and increase their nutritional value

Now, all you have to do is open the jar, grab a fork, and dig in.

Working with this recipe has been a fermentation game changer for me.

Instead of just pouring brine over prepared and seasoned carrots, the shredded carrots are first soaked overnight in a salty brine. They are then drained, a flavoring paste is mixed in, and the flavorful mixture is packed into a jar for fermentation. For now, I’ll call it the Brine & Drain technique.

I’m so happy to have experimented with this recipe for I hope that it will solve some fermentation challenges, such as:

Slimy beets and carrots.
Overactive jars of beets.

Brining and then draining your carrots is different than the recipe in Nourishing for Ginger Carrots in which shredded carrots and ginger are salted and massaged to create their own brine (as in making sauerkraut). Very rarely did this recipe work for me. I invariably ended up with slimy carrots that I had to toss. Recipe for Ginger Carrots from Fermented Food Lab.

I then switched to packing a jar with shredded carrots and then pouring brine over. They ferment just fine, but if you fill the jar too full, it will overflow during the initial active phase and you also end up with more brine than you know what to do with. I’ve yet to come up with flavors that seem to work and stay with the carrots.

Time will tell. I’ll need to experiment with more batches to fine turn salt and fermentation length.

Carrot Kimchi Recipe Tips & Notes

Specialty Items to Buy Online

Korean Red Chili Pepper Flakes Gochugaru 고추가루 (7 oz.)
Red Boat Kosher Fish Sauce, 250ml
Kimchi: Essential Recipes of the Korean Kitchen
Gochugaru
Red Boat Fish Sauce
Kimchi: Essential Recipes of the Korean Kitchen
50 Reviews
230 Reviews
110 Reviews
The best red pepper powder is sun dried.
The best fish sauce contains just anchovies and salt.
Recipe based upon one in this book.
Korean Red Chili Pepper Flakes Gochugaru 고추가루 (7 oz.)
Gochugaru
50 Reviews
The best red pepper powder is sun dried.
Red Boat Kosher Fish Sauce, 250ml
Red Boat Fish Sauce
230 Reviews
The best fish sauce contains just anchovies and salt.
Kimchi: Essential Recipes of the Korean Kitchen
Kimchi: Essential Recipes of the Korean Kitchen
110 Reviews
Recipe based upon one in this book.

Goghugaru

This recipe calls for gochugaru, a Korean red pepper powder used in many traditional Korean kimchi recipes to add a rich—but gentle—spiciness. I cover its many flavorful benefits in detail in this post.

Fish Sauce

Fish sauce is a liquid condiment prepared from fermented anchovies and salt. My favorite brand is Red Boat. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese AND is a key ingredient in many styles of kimchi, including Carrot Kimchi.

Salt for Brining and Fermenting

Ball Pickling Salt - 32oz (by Jarden Home Brands)
The Spice Lab Himalayan Salt - Fine 2 Lb Bag - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
Pickling Salt
Himalayan Pink Salt
665 Reviews
5,994 Reviews
No additives or anti-caking agents; no iodine.
My favorite salt for fermentation.
Ball Pickling Salt - 32oz (by Jarden Home Brands)
Pickling Salt
665 Reviews
No additives or anti-caking agents; no iodine.
The Spice Lab Himalayan Salt - Fine 2 Lb Bag - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
Himalayan Pink Salt
5,994 Reviews
My favorite salt for fermentation.

I use pickling salt for the brine and Himalayan pink salt in the seasoning paste.

Recipe Notes

Salt Test

Just like sauerkraut, a good kimchi contains the right amount of salt. I have you prepare a 5% brine when soaking the shredded carrots, but to make sure it’s right, it’s important to taste the carrots after salting.

If they are very salty—they will taste like you just swallowed a mouthful of seawater—the carrots need rinsing. If the carrots taste like a salty potato chip, they’re probably just right. If they taste a bit bland, they are probably undersalted, add additional salt when seasoning. This is also covered in the recipe.

Can I Make a Vegetarian Batch of Carrot Kimchi?

Yes. Substitute 1 tablespoon of any one of these suggested substitutions (miso, coconut aminos, soy sauce, vegemite, marmite) in place of the fish sauce.

Variation: Ginger Carrots

When developing this recipe, I did also ferment a batch seasoned with ginger, lemon zest, and lemon juice. Feel free to do likewise.

Add 1-2 tablespoons of grated ginger, and the zest and juice of one lemon. You’ll want to test salt levels BEFORE adding the lemon because its strong acidity makes it difficult to unearth any salt taste.

Salt By Weight: Measure Salt Like a Pro

In this recipe, we soak the shredded carrots overnight in a 5% brine.

If you have a digital scale that reads in Baker’s Percentage—as my favorite scale does (as I recommend here)—then follow the directions at the end of this post to easily calculate the salt needed for however much water you add to your carrots.

Once you get the hang of using Baker’s Percentage, you’ll wonder how you ever fermented without it.

The Five Tools I Grab Every Time I Ferment Something

67000 Ball Qt Mason Jar WM 12-pack
Trellis + Co. Stainless Steel Fermentation Jar Kit | 3 Waterless Fermenter Airlock Lids & 3 Pickle Helix Fermentation Weights, For Wide Mouth Mason Jars | Recipe eBook Included With Fermenting Kit
Ball Wide-Mouth Plastic Storage Caps, 8-Count
Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver
The Spice Lab Himalayan Salt - Fine 2 Lb Bag - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
Fermentation Vessel
Fermentation Weight and Airlock Lid
White Plastic Storage Caps
A Scale: MyWeigh KD-8000 Digital Scale
Himalayan Pink Salt
Quart (Liter) Jar: Wide-Mouth
The Trellis + Co. Pickle Helix Kit is strong enough to hold your ferment below the brine throughout fermentation. Its design leaves plenty of room for brine.
Use for storing sauerkraut or as your lid during fermentation.
A bit pricey but a workhorse. Makes weighing your ingredients and salt a breeze.
My favorite fermentation salt. Broad range of minerals. Add subtle flavor.
$29.96
Price not available
$11.95
$49.97
$7.49
1,377 Reviews
226 Reviews
3,758 Reviews
2,447 Reviews
5,994 Reviews
67000 Ball Qt Mason Jar WM 12-pack
Fermentation Vessel
Quart (Liter) Jar: Wide-Mouth
$29.96
1,377 Reviews
Trellis + Co. Stainless Steel Fermentation Jar Kit | 3 Waterless Fermenter Airlock Lids & 3 Pickle Helix Fermentation Weights, For Wide Mouth Mason Jars | Recipe eBook Included With Fermenting Kit
Fermentation Weight and Airlock Lid
The Trellis + Co. Pickle Helix Kit is strong enough to hold your ferment below the brine throughout fermentation. Its design leaves plenty of room for brine.
Price not available
226 Reviews
Ball Wide-Mouth Plastic Storage Caps, 8-Count
White Plastic Storage Caps
Use for storing sauerkraut or as your lid during fermentation.
$11.95
3,758 Reviews
Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver
A Scale: MyWeigh KD-8000 Digital Scale
A bit pricey but a workhorse. Makes weighing your ingredients and salt a breeze.
$49.97
2,447 Reviews
The Spice Lab Himalayan Salt - Fine 2 Lb Bag - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
Himalayan Pink Salt
My favorite fermentation salt. Broad range of minerals. Add subtle flavor.
$7.49
5,994 Reviews
Carrot Kimchi [Tanggun] ready for fermentation. | MakeSauerkraut.com

Carrot Kimchi [Tanggun] Recipe

FERMENTATION LENGTH: 3-5 days
SALT PERCENT: 5%
These flavorful shredded carrots—seasoned with Korean red pepper powder and other typical kimchi flavorings—can be enjoyed on their own, tossed into a salad, sprinkled over a rice bowl, added to a taco, or mixed in with sauteed greens.
4 from 1 vote
Print Pin
Course: Appetizer, Condiment, Side Dish
Cuisine: Korean
Keyword: Carrot, Fermented, Gochugaru, Kimchi, Paleo
Prep Time: 20 mins
Servings: 25 (30 grams)
AUTHOR : Holly Howe

INGREDIENTS

Carrot Base

  • 2 pounds (1 kg) carrots

Carrot Brine (5%)

  • 3 tablespoons (50 gm) pickling salt
  • 4 cups (1 liter) chlorine-free water

Carrot Kimchi Seasoning Paste

  • 1/4 cup (20 g) shredded leeks, or, green onions, finely sliced
  • 1/2 cup (40 g) shredded daikon, or, other radish
  • 1 tablespoon (15 ml) peeled and finely grated ginger
  • 1 teaspoon (5 ml) minced garlic
  • 1 tablespoon (15 ml) Korean red pepper powder (gochugaru), Korean red pepper powder
  • 1 tablespoon (15 ml) fish sauce, For vegetarian, omit or substitute soy sauce
  • 1 teaspoon (5 ml) iodine-free salt (fine-grain)

Saltiness Check

INSTRUCTIONS

  • CUT & SOAK CARROTS. (Day before)
    Your shredded carrots will soak in a salty brine for 24 hours and then be drained the following day.
    Peel and shred carrots and place in a large bowl. 
    Mix brine and pour over carrots. 
    NOTE: If you have a digital scale that reads in Baker's Percentage, follow instead the "Measure Salt Like a Pro" directions above this recipe. 
    Leave brine carrots out on your counter to soak for 24 hours. 
    Brine carrots ready for an overnight soak. | MakeSauerkraut.com
  • DRAIN CARROTS (24 hours later)
    Use a colander to drain your shredded carrots. Leave them in your sink to finish draining while you prepare the seasoning paste. 
  • PREPARE CARROT KIMCHI SEASONING PASTE
    Use a grater box to shred leeks and radish and place in a small bowl along with your finely grated ginger and minced garlic. I substituted green onions for this batch.
    Add gochugaru (Korean red pepper powder), fish sauce, and 1 teaspoon salt. Mix well. 
    Carrot Kimchi ingredients prepped and ready for mixing. | MakeSauerkraut.com
  • CHECK THE SALTINESS OF THE CARROTS
    A good kimchi contains the right amount of salt. You have to taste the vegetable after draining and then adjust, if necessary.
    Taste your drained carrots.
    If they are very salty—tasting like you just swallowed a mouthful of seawater—the carrots need rinsing. Rinse until they taste just slightly too salty.
    If the carrots taste like a salty potato chip, your salt levels are just right. 
    If the carrots taste a bit bland and you don't detect much saltiness, wait until you mix in the seasoning paste, at which time you'll add more salt. 
  • MIX PASTE WITH CARROTS
    Add Carrot Kimchi seasoning paste to the drained carrots and mix well. 
    Taste.
    If necessary, add 1/2 teaspoon of iodine-free salt and mix again. Add salt until your Carrot Kimchi tastes just a tad too salty. 
    Carrot Kimchi seasonings mixed into shredded, brined, and drained carrots. | Makesauerkraut.com
  • PACK INTO JAR
    Grab a handful of your beautiful carrot kimchi and pack into your jar. To cut down on the mess, I hold the jar with one hand and pack the jar using my other hand.
    Leave 1-inch (2-3 cm) of headspace for expansion during fermentation. 
    Use a damp towel to clean the rim of your jar and then weigh down your kimchi with your preferred fermentation weight
    Loosely, to allow gases to escape, screw on a lid. Or, use your airlock lid of choice
    Carrot Kimchi packed into jar. | MakeSauerkraut.com
  • FERMENT
    Leave to ferment at room temperature for 3-5 days.  
    Move to your fridge to slow down fermentation. Flavors will meld and evolve over time. I don't let these ferment too long since they are prone to yeast growth. 
  • ENJOY
    You now have a jar of the ultimate fast food "at the ready." Grab a forkful—or two—of it to effortlessly transform your meals. 

Notes and Tips

  1. To make a vegetarian batch of Carrot Kimchi, substitute 1 tablespoon of any one of these suggested substitutions (miso, coconut aminos, soy sauce, vegemite, marmite) in place of the fish sauce.
  2. You may season with ginger, lemon zest, and lemon juice. Add 1-2 tablespoons of grated ginger, and the zest and juice of one lemon. You’ll want to test salt levels BEFORE adding the lemon because its strong acidity makes it difficult to unearth any salt taste.
Did you make this recipe?Tag @MakeSauerkaut on Instagram

How to use the MyWeigh KD8000 scale to Calculate Salt

Turn on Your Scale
On the Myweigh KD800 scale, press the red [On/Off] Key to turn on the scale. It will take a few seconds for the scale to automatically count down from 99999 to 00000.

Place Bowl of Carrots on Scale
Place your bowl of shredded carrots on the scale and press the [MODE] button until it measures in grams [g].

Tare Your Bowl & Carrots
Pres the [TARE] button to remove the weight of the carrots and bowl. The scale will read "0"

Add Water & Return Bowl to Scale
Remove the bowl and add enough water to cover the shredded carrots. Return the bowl to the scale. The display will indicate how many grams of water you added. Note: If your scale does not have a [%] button, you can instead multiply the weight of your water in grams by 0.05. In this example, that would be 886 x .05 which equals 44; the amount of salt to add in grams.

Switch to Baker's Percentage
Press the "%" key. "100.0" will display on the scale.

Add 5% Salt by Weight
Slowly sprinkle salt into the bowl until the numbers read “105.0” There’s your 5% brine! Sweet and Simple!

How to use the KD8000 My Weigh Digital Scale. | makesauerkraut.com
1
Turn on Your Scale

On the Myweigh KD800 scale, press the red [On/Off] Key to turn on the scale. It will take a few seconds for the scale to automatically count down from 99999 to 00000.

Removing the tare weight of the water and carrots. | MakeSauerkraut.com
2
Place Bowl of Carrots on Scale

Place your bowl of shredded carrots on the scale and press the [MODE] button until it measures in grams [g].

Zero out scale before adding water for brine. | MakeSauerkraut.com
3
Tare Your Bowl & Carrots

Pres the [TARE] button to remove the weight of the carrots and bowl. The scale will read “0”

4
Add Water & Return Bowl to Scale

Remove the bowl and add enough water to cover the shredded carrots.

Return the bowl to the scale.

The display will indicate how many grams of water you added.

Note: If your scale does not have a [%] button, you can instead multiply the weight of your water in grams by 0.05. In this example, that would be 886 x .05 which equals 44; the amount of salt to add in grams.

How to use the KD8000 My Weigh Digital Scale. | makesauerkraut.com
5
Switch to Baker’s Percentage

Press the “%” key. “100.0” will display on the scale.

5% salt add to water soaked carrots. | MakeSauerkraut.com
6
Add 5% Salt by Weight

Slowly sprinkle salt into the bowl until the numbers read “105.0” There’s your 5% brine! Sweet and Simple!

Holly Howe, Fermentation Educator

Holly Howe has been learning about and perfecting the fine art of fermentation since 2002.

Her mission is dedicated to helping families welcome the powerful bacterial world into their homes in order to ferment delicious gut-healing foods.

She is the author of Fermentation Made Easy! Mouthwatering Sauerkraut, and creator of the online program Ferment Like a Pro!

Her recipes appear in the online magazine fermentation, WECK Small-Batch Preserving: Leek Flavoring Paste, and Cowichan Grown.

She is looking to share her message as a podcast guest, her most recent appearances being on the Waist Away Podcast and The ProBiotic Life.

Last update on 2021-04-23 / Affiliate links / Images from Amazon Product Advertising API

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