Vegan, Gluten Free
Carrot & Turnip Kimchi
5 mins
Easy
4-6 Servings
Kimchi is a traditional Korean side dish of fermented vegetables – think of it as a Korean version of sauerkraut meaning it contains a host of gut-friendly bacteria, especially if you whip your own up like Jade does here in super-quick time.
Brilliant Bases Used In This Recipe
About This Recipe
Kimchi is a traditional Korean side dish of salted and fermented vegetables – think of it as a Korean version of sauerkraut meaning it contains a host of gut-friendly bacteria, especially if you make your own as Jade does here.
You can use any number of different vegetables depending on what you have in the larder or can find in a local supermarket, greengrocer or farmers’ market. Jade uses her association with a local urban valley farm to produce her version here.
Packed with nutrients and low in calories, studies show it has a high number of health benefits. One study found that eating 15-200g (0.5oz-7oz) a day significantly reduced blood sugar, total cholesterol, and LDL cholesterol levels – all of which are risk factors for heart disease.
*apologies for the sound quality in this video, it is filmed in a professional kitchen where equipment such as fridges and other staff members can be quite noisy
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Ingredients
220g/7oz carrot
150g/5oz turnip
3tsp fresh ginger
3tsp gochujang sauce
1 spring onion sliced
0.5tsp salt
0.5tsp coconut sugar
Nutrition Per Serving
Calories
105
Fats
0.5G
Carbs
24G
Protein
3G
Method
Wash or peel the carrots (save any peelings for a stock)
Top and tail the turnips
Either fine chop or use a mandolin to slice the veg including the ginger (see video)
Place all the vegetables into a bowl and add the salt, sugar, and gochujang sauce
Cover and leave for 10-48 hours to start fermenting
If you want to speed up the process and are not vegan, you can add the clear liquid from the top of a live yoghurt to speed up the fermenting process
