Slightly different style of Kimchi but tasty none the less. The carrots in this recipe can also be eaten without leaving them to ferment but you'll not get the full kimchi taste extravaganza if you don't allow to ferment.
You can find a more traditional kimchi recipe here.
Makes about 3 litres
1 1/2 tablespoons of coarse salt
1 tbsp gochugaru, Korean chilli powder
50g shredded leek
1 tsp minced garlic
1 tsp finely grated ginger
100g shredded fresh daikon (mooli)
1/2 tsp fish sauce
1 tbsp salt
1. Peel ad shred the carrots - I use a mandolin. Place in an bowl, add the salt and then cover with water. Leave to stand overnight at room temperature.
2. Check the seasoning - this is vital. A good kimchi contains the right amount of salt, but to get it right is an art in itself so tasting the carrots at this point is crucial. If it's very salty the carrots need rinsing thoroughly in cold water. Rinse multiple times until it tastes just a little bit too salty. Conversely, if the salt level already tastes 'just right' it's probably under salted. Adjust either way by increasing or decreasing the amount of salt you use in the paste.
3. Mix together all of the ingredients for kimchi paste. Now add the carrots and mix really well. Put the mixture into a sterilised jar or container with a tight fitting lid. Pop it in the fridge and eave to stand for 10 days. Will keep fresh for at least a month.