A Korean proverb goes something like this: “If you have kimchi and rice, then you have a good meal.” And in Korea, with an average kimchi consumption of 100 grams per day and person, people obviously take that to heart. And even if you tend to associate the classic kimchi with Chinese cabbage, you can just as well make your kimchi from carrots. It tastes just as delicious and I think the texture is almost a little better because the vegetables have a bit more bite.
The carrot kimchi also fits perfectly into your next bowl. But if you are a fan of the traditional Chinese cabbage kimchi are, of course we also have this recipe ready for you. Kimchi is particularly healthy due to the fermentation – and although kimchi comes from Korea, lactic acid fermented vegetables are at home in many cultures around the world, keyword: Sauerkraut. But what exactly is fermentation and why should it fermented products so healthy for the human body be? We have devoted ourselves to these questions in our cooking school and answered them. And if you go deeper into this Thema Fermentation If you want to dive in, we have another great book tip for you here.
Fancy trying more Korean dishes? How about one of these great recipes?
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Tanggun Kimchi – Kimchi aus Karotten
Perfect as a healthy and tasty side dish in a bowl or salad: carrot kimchi.
First, peel the carrots and grate them into fine strips. Then put in a bowl, salt and cover with water. Then let stand at room temperature for about 10 hours or overnight.
After that, rinse the carrots a few times with cold water. Make a paste from all the other ingredients and mix this thoroughly with the carrots. Place in a jar with a tight-fitting lid, refrigerate and leave to ferment for 10 days. The carrot kimchi is then ready and can be kept for at least a month. Have fun trying!