So this is my first ever attempt at making kimchi! it's not the most authentic recipe, but I wanted a vegan version - the only ingredient from the garden was a few carrots! it would be great to grow some Napa cabbages next year to make this with! I will let it ferment for 5- 7 days then make some fried rice to eat it with! yummmmm
here is the recipe I used - I used brown sugar instead of coconut sugar and lime, orange juice combo instead of the pineapple juice and only 4 tablespoons of the red pepper flakes as that was plenty spicy for me.
https://minimalistbaker.com/easy-vegan-kimchi/
When you grow your own carrots, you can sometimes find odd shaped, intertwined ones, or even a carrot that is 'anatomically correct" like this little boy.
Our carrots did not germinate when planted in May, but the re-sown bunch of Danvers have produced very nice-sized roots. I also think planting later in the season reduced pest problems - notably the carrot rust fly- there doesn't seem to be any wormy carrots so far. I must remember to plant the carrots in June next year to see if we get similar results. There is no better way to eat these than straight out of the dirt, after a rinse, of course!
