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Xanthe Gladstone's radish and carrot kimchi
Xanthe Gladstone has kindly given us her recipe for radish and carrot kimchi. She has a wonderfully evocative Instagram feed, full of vegetarian recipes with vegan versions.
4 big carrots (preferably organic)
12g sea salt
A big spoonful of miso paste
2 teaspoons of chilli flakes
A thumb of ginger grated
4 cloves of garlic finely chopped
1 tablespoon of apple cider vinegar
Wash and finely chop or mandolin your carrots and radishes. Put them into a colander with the salt. Massage in the salt for about 5 minutes until some water comes out of the vegetables. Put the colander over a bowl and cover with a tea towel. Let the vegetables soak in the salt for about 3 hours, save the brine that drips into the bowl.
Make your kimchi paste in a blender or a magimix. Blend all the paste ingredients together until it becomes smooth.
Once your vegetables have been soaking for about 3 hours, put aside the bowl of salt water that you collected from beneath them, and then rinse the vegetables a couple of times, until most of the saltiness has disappeared.
In a separate bowl, mix the kimchi paste thoroughly through the vegetables.
Put the mix into your jar, pushing the vegetables down as you go, so that there is no air left and they are properly compressed down.
Pour over a little of the brine from the bowl so that all of the vegetables are beneath the liquid. It’s important that none of them are above the water or they’ll go mouldy. You can use a rock or a fermentation weight for this.
Leave the lid slightly off, so that the kimchi has a bit of air in it, and leave on the kitchen worktop for about 3 days checking that the vegetables remain below the liquid during that time. After this, taste it, and if it tastes a bit sour and like kimchi, it’s ready to go! Put it into your fridge and eat over the next few weeks/months.
Picture: Kinvara Gladstone