Carrot 3kg, daikon radish 0.5 kg (cut into same shape and length with green onions), green onion (cut in 4-5cm length both white and green parts) 2C, rice porridge 1 C (=1Tb rice flour + 1 C water boiled while stirred then cool down), sea salt (or cores grain kosher salt) 2-3Tb + 1/2C, fresh crushed garlic 2/3C, grated fresh ginger 1C, Korean Chili powder 1/2C + up to the taste)
- Clean the carrot, cut it into 5-7 cm length and mix it well with ½ C salt and let it sit for two to three hours. (If it is thin carrot, reduce the time. Let it cure till it bends little bit without breaking)
- Mix rice porridge, salt (2-3 Tbsp) , garlic, ginger, and remaining chili powder in big bowl. (where protective glove if you have sensitive skin)
- Wash carrots and drain very well (dry with paper towel if necessary). Mix it seasonings well.
- Put kimchi in glass or stainless still container and seal tightly (remember, garlic stinks!!!). Place container or deep plate underneath the kimchi container (just in case the broth spill over) and let it sit for a day in room temperature. After a day, keep it in around 40 degree (meaning in your refrigerator!)
2 comments:
I have just made this recipe, though I reduced it proportionally to work with 1Kg of carrots. I tasted it right after mixing, and the ginger taste is dominant. I will let you know how it is after fermenting.
I let it ferment for a day at room temperature, then let it sit in the refrigerator for a week, and it tasted more like salty ginger than anything else. So I didn't eat much of it, and it sat in the back of the refrigerator for weeks. After two months, it wasn't half bad.
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