Tanggun Kimchi Made from Carrots

Summary

Prep Time	1 hr
Total Time	9 hrs
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

800 g carrot (s), freshly cleaned
4 tablespoon, heaped sea salt, coarse

For the marinade: (kimchi paste)

1 tablespoon, heaped chilli flakes, Korean, medium hot, from the Asia shop
50 g sprin onion (s), medium-sized, cut into fine rolls
1 teaspoon, heaped garlic, freshly squeezed
1 teaspoon, heaped ginger, freshly grated
100 g radishes, fresh, finely chopped
3 tablespoon fish sauce, Korean, from the Asia shop
1 tablespoon horseradish, freshly grated
1 tablespoon sugar, brown
0.25 ¼ bunch parsley, smooth, including stems, finely chopped

Instructions

In Korea, kimchi is made from many types of vegetables and cabbage, not just Chinese cabbage. The term kimchi means pickled and fermented vegetables and this was developed for reasons of preservation.
Tanggun is about pickled carrots. Approx. 1 kg of fresh carrots result in approx. 800 g of cleaned raw material. The carrots are now cut into fine strips with the julienne cutter or the julienne insert of a kitchen slicer. If you don`t have both, unfortunately only manual work with a sharp kitchen knife will help. Then put the carrot strips in a bowl and add the coarse sea salt. Massage the salt into the carrots thoroughly with your hands, press everything onto the bottom of the bowl and leave to stand at room temperature overnight. If you have a vacuum sealer, just weld it in. This makes the salt work even better.
For the kimchi paste the next day, mix all the other ingredients thoroughly according to the list and leave to marinate for an hour.
Tip: Don`t buy the hottest chili powder. Better to feel your way slowly towards the sharpness. There are really nasty varieties in the Asia shop that spoil the enjoyment of food for us Central Europeans!
Then rinse the carrot strips thoroughly in a sieve under running cold water until the saltiness is still there, but no longer as penetrative. Everyone has to find their personal pain threshold. Then spin the carrot strips dry in a salad spinner or rub dry on a tea towel. The consistency has already become much softer.
Now mix the kimchi paste and the carrots together thoroughly, preferably by hand (but with disposable gloves as a precaution). Now fill the mixture into containers with tightly fitting lids (jam jars, Tupperware jars). Rinse glasses and cans with boiling water beforehand. I vacuum seal the carrots, that`s the easiest.
Now the kimchi comes in the refrigerator and is allowed to mature for 10 days. It will then keep in the refrigerator for at least another four weeks.
Those who are impatient can also nibble after a day or two. The pickled carrots taste really good even without fermentation.

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