Kimchi

TANGGUN KIMCHI
CARROT KIMCHI
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.
1. Peel and shred the carrots. Place them in a bowl, add salt and cover with water. Leave to stand for about 10 hours or overnight at room temperature.
2. Check the seasoning and rinse the carrots a few times in cold water.
3. Mix together all the ingredients for the kimchi paste. Add the carrots and mix thoroughly. Place them in a jar or other container with a tight-fitting lid. Put it in the fridge and leave to stand for 10 days. Will keep fresh for at least 1 month.
One jar, approx.3 litres
1 kg carrots
1½ tbsp coarse sea salt
Kimchi paste