Korean Banchan: Carrot & Radish Kimchi

 

Ingredients:

250 g. carrots (peeled and cut into bite-sized cubes)

400 g. radish (peeled and cut into bite-sized cubes)

1/2 tbsp. salt

2 tsp. granulated sugar

3 sprigs spring onion (sliced)

1/2" ginger (peeled and chopped)

4 cloves garlic (peeled and chopped)

40 ml. fish sauce

45 g. Bidan Red Pepper Powder/Gochugaru (add more depending on your spice level)

Methods:

1. In a large bowl, add carrots, radish and salt.  Coat the vegetables evenly with the salt.  Let rest for 30 minutes so they have time to sweat.
2. Drain out most of the juice, but leave about 1 tablespoon to 30 ml. in the mixture.
3. Add chopped spring onions, chopped garlic and ginger, sugar, red pepper powder and fish sauce.
4. Mix everything well so the vegetables are evenly coated with the seasoning.
5. Transfer to a glass jar with airtight lid, pressing down the mixture gently as you pour it in.
6. Close the lid and let it sit outside at room temperature for 1-2 days while it ferments, then store it in the refrigerator.
7. Scoop the desired amount onto a serving dish and enjoy....

Recently, I cooked myself lunch of Meatless Kimchi Fried Rice, topped with an egg and a side dish of carrot and radish Kimchi... It's 'Simple Yet Yummylicious!'

The recipe for the Meatless Kimchi Fried Rice can be obtain here.

This recipe is adapted from 'Asian Food Network' courtesy from Sherizan Shahadan, with a slight adjustment to suit my cooking preference.