Parsnip Carrot Gochujang Kimchi

Rating: ⭐⭐⭐⭐⭐

Ingredients

  • 1-2 large parsnip

  • 2-3 carrots

  • 1 apple

  • 3 tbsp gochujang

  • 4 cloves garlic (minced)

  • 1 tbsp ginger (fresh is preferred, but I used garlic puree)

  • 1 tbsp dark soy sauce

  • 2 tsp honey

  • 2 tbsp coarse sea salt

Personal Note

I love kimchi and needed a way to use up excess christmas vegetables, this is perfect for that!

Method

Vegetable Prep

Peel the parsnip, carrot and (cored) apple

Cut all into matchsticks, roughly 2mm thick / 4-5cm long

Salting

Toss all of the vegetables and fruit with the coarse sea salt.

Let sit for 45 minutes, stirring every 15 minutes.

Then rinse all of the salt and pat dry.

Make the spice paste

In a small bowl/jug combine the gochujang, garlic, ginger, soy sauce and honey. Stir until smooth, add 1-2 tbsp water if its too thick.

  1. Add all of the vegetables and fruit back into the large bowl, then add the spice paste.

  2. With a glove, massage/mix everything together for 2-3 minutes

  3. Firmly press the mixture into a clean glass jar leaving 1-2 cm of headspace.

  4. Seal the lid loosely (if using a standard jar, you will need to vent regularly)

  5. Store at around 20c for 2-4 days. When the mixture

  6. From day 2, open daily to release the gas and give a stir

  7. Taste after 48h, when its pleasantly sour and spicy, move the mixture to the fridge.