I had some Red Boat Salt that I need to use up so I got the idea in my head to make up Kimchi Carrots with it. In case you don’t know……Kimchi is a traditional Korean Dish of Fermented Vegetables. I read bunches of recipes on how to ferment vegetables. I got an idea on how I want to try it. My way is unique and not like another out there. Serving size is always difficult to tell because I don’t know if you want a very small amount or a bigger amount. I’m guessing that this will make between 4-8 servings so I’ll estimate it at 6 servings.
Ingredients for around 6 servings
1 lb. carrots – sliced thin
4 oz. radishes – sliced thin
3 oz. Red Boat Salt
2 1/2 cups water
2 Tablespoons Gochugaru flakes
2 Tablespoons rice wine vinegar
1/2 oz. grated ginger
3 garlic cloves – ground to paste
2 teaspoons sugar.
Directions
Boil the water with the Red Boat Salt.
Pour the boiling salted water over the vegetables.
This needs to sit on the counter two hours.
While this is sitting make the pepper paste.
In a small mixing bowl mix together the gochuharu, rice vinegar, ginger, garlic, and sugar. Put this to the side or in the refrigerator.
After the carrots sat out two hours you need to drain them.
Mix the pepper paste into your drained carrots.
This goes in a ziplock quart bag with all the air squeezed out in the refrigerator for 3 days up to two weeks depending on the taste that you like.
Nice and tasty but it’s kimchi on the milder side. Not too strong or too spicy.
I think most people would like it. I think this goes well with marinated eggs or something beef.
ENJOY!!!!!!
