Carrot kimchi
Pickles / All Seasons / Leda Meredith / Serves: 32

3 tbsp kosher salt, or another non-iodized salt
1.5 L filtered water
1 tsp fish sauce, or soy sauce
680 gm carrots, peeled
120 gm daikon radish, peeled
2 tsp grated fresh ginger
2 large green onions, white parts and half of the green parts, thinly sliced
3 cloves garlic, thinly sliced
1 tsp red pepper flakes, more to taste


Kimchi is ready to eat one to two weeks after you make it.

Dissolve the salt in the filtered water.
It's important to use filtered water because the chlorine and other chemicals in most municipal tap water can interfere with the fermentation process.
Then stir in the fish sauce.

Finely julienne the carrots and daikon radish into matchstick-sized pieces.
A mandoline or thin slicing blade of a food processor will make this step easier.

In a large bowl, toss the carrots, daikon radish, ginger, scallion, garlic, and red pepper flakes.
Pack them into a clean 1 litre glass jar with a lid.

Pour the brine over the other ingredients.
Press gently on the vegetables and spices to release any air bubbles.
The brine should completely cover the other ingredients.
If the food floats out of the brine, weight it down with a smaller glass jar filled with water.
If the vegetables are staying immersed in the brine, just cover the jar they are in loosely with a lid.

Place the jar of kimchi on a small plate to catch the overflow that may happen as it starts to ferment.
Leave it at room temperature for 24 to 48 hours.

Remove the lid or small jar weight and check the kimchi after the first 24 hours.
You should start to see some bubbles.
It will begin to develop a lightly sour smell like sauerkraut, but more pungent because of the garlic and ginger.
Once you see and smell the signs that the kimchi is actively fermenting, transfer the jar to the door of your refrigerator.
This is the warmest part of your refrigerator but still cooler than room temperature — perfect for your kimchi to keep slowly fermenting.