Fermented Carrots, Kohlrabi & Radishes Kimchi-Style
Fermented carrots, kohlrabi, and radishes with ginger, garlic, and spices. An easy vegan kimchi recipe that's spicy, crunchy, and versatile.
Useful equipment
- julienne shredder *) (I use a special blade for my Bosch MUM 5-kitchen machine. Alternative: coars shredder)
- mini blender *)
- swing-top jar *) 1-liter (34 oz; 32 oz jar also works)
- glas weight *)
Ingredients
- 375 g carrots
- 375 g kohlrabi 375 g = about 1 kohlrabi
- 75 g radishes 75 g = about ½ bunch
- 25 g pickling and canning salt *)
- ½ onion
- 3 garlic cloves
- 15 g fresh ginger
- 1 tbsp sugar
- 1½ tbsp soy sauce
- 2 tbsp water
- 1.5 tsp sweet paprika
- ¾ tsp smoked paprika
- ¾ tsp chili powder This will make it spicy. If you prefer it mild(er), please use less accordingly.
Instructions
- Prepare the vegetables: Peel the carrots (if not organic) and the kohlrabi, and wash the radishes. Cut everything into thin strips using a julienne grater or a coarse grater.
- Salt the vegetables: Mix the vegetables with the salt and knead vigorously for 1–2 minutes until liquid is released. Then let them sit for 30–60 minutes.
- Sterilize the jar: Remove the rubber gasket. Pour boiling water over the jar and lid, let stand for about 10 minutes, and then let them dry upside down.
- Prepare the kimchi paste: Finely puree the onion, garlic, ginger (peeled if necessary), sugar, soy sauce, water, paprika, and chili.
- Mix everything together: Mix the paste thoroughly into the vegetables. If you have any small cuts on your hands, it’s best to wear gloves. If necessary, rinse the blender jar with 1 tbsp of water and add this to the vegetables as well.
- Filling the jar: Press the vegetables firmly into the jar until the brine rises to the top. Weigh down with a jar weight. The vegetables should be completely submerged in the brine. If necessary, top off with a little 2% salt solution.
- Ferment: Seal the jar without the rubber gasket and let it ferment at room temperature for 3–4 days. Open it briefly once a day to allow excess gas to escape. If you prefer a milder ferment, try tasting it sooner. For a more intense flavor, you can let it ferment for up to 5–7 days.
- Store: Then store it in the refrigerator. The lid can be tightly sealed there.
Video
Notes
- Prep time: This time estimate assumes the use of a food processor with a julienne shredder attachment blade.
- Spices: Instead of the two types of paprika and the chili powder, you can also use 1.5 tablespoons of gochugaru *).
Nutrition
Serving: 1g (35 oz)Calories: 395kcalCarbohydrates: 89gProtein: 16gFat: 2gSaturated Fat: 0,4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0,3gSodium: 11618mgPotassium: 3060mgFiber: 29gSugar: 45gVitamin A: 65489IUVitamin C: 273mgCalcium: 292mgIron: 5mg