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.
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.
Use a colander to drain your shredded carrots. Leave them in your sink to finish draining while you prepare the 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.
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.
Add Carrot Kimchi seasoning paste to the drained carrots and mix well.
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.
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.
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.
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.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)