Karotten, Kohlrabi & Radieschen fermentieren auf Kimchi-Art Recipe
A vibrant and tangy fermented vegetable kimchi inspired by traditional Korean flavors, using carrots, kohlrabi, and radishes. This fermented vegetable dish combines fresh julienned vegetables with a spicy homemade kimchi paste, fermented at room temperature to develop a complex, probiotic-rich flavor perfect as a side or condiment.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 3-7 days (including fermentation)
- Yield: 1000 servings
- Category: Fermented Vegetables
- Method: No-Cook
- Cuisine: Korean-inspired
- Diet: Vegan
Ingredients
Vegetables
- 375 g carrots
- 375 g kohlrabi (approximately 1 medium kohlrabi)
- 75 g radishes (approximately ½ bunch)
- ½ onion
- 3 garlic cloves
- 15 g fresh ginger
Seasonings & Fermentation
- 25 g rock salt or sea salt (non-iodized, no anti-caking agents)
- 1 tbsp sugar
- 1½ tbsp soy sauce
- 2 tbsp water
- 1.5 tsp sweet paprika powder
- ¾ tsp smoked paprika powder
- ¾ tsp chili powder (adjust to taste for milder or spicier)
Instructions
- Prepare the vegetables: Peel the carrots if not organic, peel the kohlrabi, and wash the radishes thoroughly. Using a julienne grater or a coarse grater, shred all vegetables into fine strips.
- Salt the vegetables: Mix the shredded vegetables with the salt and knead vigorously for 1–2 minutes until liquid starts to release. Let the mixture rest for 30–60 minutes to draw out moisture.
- Sterilize the jar: Remove the rubber sealing ring from the jar. Pour boiling water over the jar and lid, let it stand for about 10 minutes, then let them dry upside down.
- Make the kimchi paste: Finely blend the onion, garlic, peeled ginger (if needed), sugar, soy sauce, water, sweet paprika, smoked paprika, and chili powder until smooth.
- Combine paste and vegetables: Thoroughly mix the kimchi paste into the salted vegetable mixture. To protect skin from irritation, it is recommended to wear gloves. Rinse the blender cup with 1 tbsp water and add this to the mixture if needed.
- Pack into the jar: Firmly press the vegetable mixture into the sterilized jar until the brine rises to cover the vegetables completely. Use a glass weight to keep the vegetables submerged. If necessary, top up with a 2% salt solution to ensure all the vegetables remain under the brine.
- Ferment: Seal the jar without the rubber gasket and let it ferment at room temperature for 3–4 days. Open the jar briefly once a day to release any excess gas. Taste early for a milder ferment, or ferment up to 5–7 days for more intensity.
- Store: After fermentation, store the kimchi in the refrigerator. The lid can then be tightly closed for longer storage.
Notes
- Use non-iodized salt without additives to promote proper fermentation.
- Adjust chili powder quantity to control spiciness according to your preference.
- Wearing gloves is recommended while mixing the paste to avoid irritation from chili and garlic.
- Make sure vegetables remain submerged under the brine to prevent mold growth.
- Fermentation time can vary depending on room temperature and desired sourness.
- Sterilizing the jar properly helps to avoid unwanted bacteria during fermentation.
