Well, as you hang around me you’ll discover that I don’t follow recipes.. And I don’t want you to follow mine!!! (What?? A food blogger that doesn’t want you to follow her recipes??) Exactly!!! Use them for inspiration, for knowledge or for guidelines… Making them your own is where the magic comes in!!!
So honestly, when I made this ferment I had no idea that there really was something similar out in the world… I was simply making my Baby Bok Choy and Daikon Kimchi… And I ran out of Bok Choy!!! But I love carrots.. so continued on… I tasted it tonight, and I must say… Woot Woot!! Yum!!!
1 Lb carrots – julienned
3 large daikon – spiralized
3 Spring onions (or scallions chopped)
2 T shredded ginger
2 T minced garlic
2 T salt
3 T Gochucarang
2 T Nuoc Pham
2 T lime juice
Salt veggies, massage well.. let sit it soft and they’ve exuded liquid… Mix in spices and everything else (Make sure you use gloves!!) pack into large jars and press down well.. add extra brine if needed… weight down (I use a ziplock bag filled with brine) close the lid.. Place it in a dishtub, cover with a dishtowel and leave it alone for four weeks at least!!!