Carrot Kimchi - Korean-style pickled carrot recipe
Discover how to make Carrot Kimchi, a delicious Korean-style pickled carrot recipe. Tangy, spicy, and full of flavor, it's a perfect side dish for any meal!
Servings 4 servings
Calories 112kcal
Ingredients
- 500 g carrots
- 1 tbsp. sugar
- ½ tsp. salt
- 1 medium yellow or white onion
- 3 tbsp. vegetable oil
- ⅓ tsp. cayenne pepper
- 4 garlic cloves
- ½ tsp. freshly ground black pepper
- 1 tsp. coriander seeds, crushed
- 5 tbsp. white vinegar (5%-6%)
Instructions
- For this salad, you need a julienned carrot, in other words, grated into thin, long strings. You can use a Kiwi Pro slice peeler or a mandolin slicer for this purpose. Take large or medium-sized carrots, it is easier to work with them. Peel carrots, give them a good rinse under running water, and then slice them into a large bowl. Here is a good tip for making long neat slices: you should slice the carrot lengthwise moving only one way from top to bottom.
- Add to the bowl of sliced carrot mentioned amount of sugar, salt, and vinegar. If you have 9% vinegar instead of 5% change the amount from 1.5 tablespoons to 1 tablespoon. It will not influence the taste of the final product. Mix added ingredients with grated carrots. Leave aside for 30 minutes to marinate.
- Now it is time for spices. If you want to have delicious carrot salad, try to buy seeds of coriander and whole black pepper and grind them at home. Before grinding coriander try to toast it on a dry skillet, it will help to open more rich flavors. Sprinkle seasoning over carrot, but do not mix them, wait for the next step.
- Heat vegetable oil in a skillet on medium heat, add sliced or chopped onion, and stir it for 5 minutes. In some recipes onion is used together with oil, we advise you to get rid of it and add to the mixture of carrot and seasoning only oil. Under the effect of hot oil, spices will be more flavored.
- Peel garlic and mince it into a fine paste, add to the final mixture, and mix all the ingredients.
- Let the salad marinate for at least 2 hours before serving. You can marinate it for up to 12 hours, the more time passes, the more delicious it gets.