Jerusalem Artichoke and Carrot Kimchi

Using the age-old process of fermentation, these root vegetables make a nutritious and flavourful kimchi.

Ingredients

  •  2 medium carrots, sliced thinly

  •  7-8 medium Jerusalem artichokes, washed, peeled and sliced thinly

For the brine

  • 2 tbsp sea salt

  •  4 cups water

For the paste

  • 1  medium onion, roughly chopped

  • 1 bunch scallions, roughly chopped

  • 1 tsp dried chilis – medium spicy

  • 1  tsp. powdered turmeric

  •  1 tbsp tamari or soy sauce

  •  3 tsp brown sugar

  •  1 tsp sea salt

  • 2 tbsp apple cider vinegar

  •  3 medium garlic cloves, peeled

  •  1/2cup/125ml water

Method

  1. After washing and slicing the Jerusalem Artichokes and carrots, soak them in the brine solution for a few hours or overnight. Use a plate with a weight on top to keep the vegetables submerged.

  2. Make the kimchi paste: In a blender, add the onion, scallions, chilis, turmeric, soy sauce, sugar, salt, vinegar, and garlic. Blend into a paste and add water as needed if the paste is too thick.

  3. After the brining process, drain off the brine. (reserve a cup of the brine).

  4. Add the paste to the brined vegetables and mix well.

  5. Make sure all of the vegetables are below the surface of the paste and add some of the leftover brine to the top of the jar.

  6. Put a fermentation weight on top.

  7. Cover with a muslin or towel. This will allow for gases to escape while the fermentation process takes place.

  8. Put the jar in a dark, cool place. You can check the kimchi every so often by tasting and checking to make sure vegetables are still submerged.

  9. After 7 days your kimchi is ready, place the jar of kimchi in the fridge. Enjoy!

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