Carrot kimchi

Ingredients for 1 servings:

• 2 kg carrot(s), organic
• 4 large garlic cloves
• 1 tsp Pul Biber
• 2 tbsp honey or sugar
• 1 tsp turmeric powder
• 1 tsp coriander seeds
• ½ tsp cardamom powder
• 1 tbsp, heaped ginger root
• 45 g sea salt, without additives
• 250 ml orange juice

Instructions

Working time approx. 40 minutes; Rest period approx. 14 days; Total time approx. 14 days 40 minutes

spicy and a little hot

Wash and trim the organic carrots. Finely grate them with the peel and garlic (in a food processor). Mix in all the other ingredients and knead firmly with your hands until a generous amount of liquid forms. Vegans can replace the honey with 2 tablespoons of sugar. Pour into hot, rinsed jars, mashing slightly as they go. The liquid should be above the carrots. Place a spacer on top of the carrots and seal the jar with boiled lids. Leave on a tray in a dark place at room temperature for about a week. During fermentation, some liquid may be pressed out of the jar. Then, store in a cooler place (in the cellar) for a week, and it’s ready to eat. Before serving, mix in a little sesame or rapeseed oil to help the carotene be better absorbed. Shelf life: at least six months.