Carrot Kimchi (당근김치 Dangeun Gimchi) is a vibrant, delicious, and slightly sweeter variation of traditional kimchi. It’s quicker to make, requires no brining, and is perfect as a side dish, in rice bowls, or as a tangy topping.
Here’s a reliable, easy-to-follow recipe for a small-batch, quick-fermenting carrot kimchi.
🥕 Quick & Easy Carrot Kimchi
Prep Time: 20 mins | Ferment Time: 1-5 days | Total Time: 1+ day | Yield: About 2 cups
Ingredients
Main Vegetables:
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1 lb (about 450g) carrots, preferably thick
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¼ medium daikon radish (optional, for added crunch)
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3-4 green onions, cut into 1-inch pieces
Kimchi Paste:
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¼ cup gochugaru (Korean red pepper flakes) – adjust for spice level
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3 tbsp fish sauce (or soy sauce/tamari for vegetarian)
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2 tbsp minced garlic
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1 tbsp minced ginger
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1 tbsp granulated sugar or honey
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¼ cup water or reserved vegetable juice (to adjust consistency)
Instructions
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Prep Vegetables: Peel the carrots. Cut them into matchsticks, thin coins, or small wedges (a mandoline makes this easy, but a knife works too). If using daikon, cut similarly. Place in a large bowl with the green onions.
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Make the Paste: In a separate medium bowl, combine all the kimchi paste ingredients (gochugaru, fish sauce, garlic, ginger, sugar). Stir into a thick paste. Add a little water if needed to make it spreadable.
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Combine: Wearing gloves, add the paste to the prepared vegetables. Massage and toss everything together thoroughly until all pieces are evenly and generously coated.
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Pack & Ferment: Tightly pack the mixture into a clean glass jar (like a mason jar), pressing down to eliminate air pockets. Leave at least 1-2 inches of headspace at the top, as it will expand. Seal the jar loosely (do not tighten completely, as gases need to escape).
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Ferment:
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Room Temp: Let it sit at room temperature (out of direct sunlight) for 24-48 hours. You may see tiny bubbles rising.
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Taste Test: After 24 hours, taste it. It should be tangy, crunchy, and flavorful. If you prefer more sourness, let it ferment another day.
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Refrigerate: Once it’s sour enough for your liking, seal the jar tightly and store it in the refrigerator. The cold storage slows fermentation but doesn’t stop it, allowing flavors to continue deepening over weeks.
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✅ Key Tips for Success
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Gochugaru is Essential: Do not substitute with other chili flakes or powder (like cayenne). Korean red pepper flakes (gochugaru) provide the unique color, flavor, and texture.
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Adjust Sweetness: Carrots are naturally sweet. You can reduce or omit the added sugar if you prefer.
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Get Creative: Add 1-2 tbsp of salted shrimp (saeujeot) for more umami, or a grated Asian pear/apple for natural sweetness.
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Prevent Mold: Ensure all utensils and jars are clean. Press the vegetables down so they are submerged in their own juices. Using a fermentation weight is helpful.
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Safety: If you see mold (fuzzy, white, or colored) on the surface, scoop it off immediately. A little bubbling and a sour smell are perfectly normal and expected.
🍽️ How to Serve Carrot Kimchi
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As a banchan (side dish) with rice and any meal.
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Chopped and mixed into fried rice or kimchi pancakes (kimchijeon).
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On top of burgers, hot dogs, or tacos for a crunchy, tangy kick.
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Alongside rich, grilled meats to cut through the fat.
Enjoy your homemade, probiotic-rich carrot kimchi! It’s a fantastic way to enjoy kimchi’s signature flavor with a quicker turnaround and a beautiful color.