Carrot Daikon Kimchi

by autumn on March 23, 2013

carrot-daikon-kimchi-4

This week, for the first time in a few months, I had my canning pot on the stove. I had a mountain of carrots from my winter CSA that needed some attention, so I made a batch of vinegar pickles. When it comes to carrots, we’ve had an embarrassment of riches this winter and I’ve been trying to work through them every which way I can. A couple of disclosures are necessary here. First, I don’t exactly love carrots. Second, there are still plenty of carrots left in my crisper so I welcome your favorite carrot recipes in the comments. (If you’ve been keeping up with the podcast, this isn’t the first you’ve heard of my carrots.)

carrot-daikon-kimchi-2

My carrot situation got me thinking about how my approach to preserving has changed since I first started. My initial excitement pushed me to try as many new recipes and flavor combinations as possible, whereas now I’ve settled into a more practical approach. Rather than daring flavors, I’m drawn to simple, tried and true recipes for those times when there’s a little extra of something. Preserving has quietly taken its place in my culinary habits, which I realize has meant I’m writing about it here less. (Consider this a very public mental note to try and change that a bit in the upcoming season.) Most of the time, I find myself turning to my reliable recipes by other folks, recipes that I’m happy to make without any real changes.

carrot-daikon-kimchi

carrot-daikon-kimchi-3-sqThis carrot daikon kimchi from Doris and Jilly Cook is one of those recipes. I find myself coming back to it every year around this time. If you’ve yet to try fermenting vegetables, this is an ideal starter project. I cruised around the greenmarket yesterday and all the ingredients, except the ginger of course, are available now. I typically double the batch when I make it and leave out the scallions and pepper, but take a look at the original recipe and do what suits you. We use this as a condiment to accompany eggs and hash browns, grain dishes, and—most joyfully—on nachos. My mini-batch of fermented watermelon radishes that you see above was darn pretty, but I’m still perfecting it. I just started an “in-between season preserving” pinterest board to help me collect not-quite-spring inspiration. What kitchen projects are carrying you through to warmer weather?

{ 8 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar March 23, 2013 at 5:21 pm

Very cool! I’ve never even thought about making my own. Yum!

Reply

2 autumn March 25, 2013 at 11:12 am

It’s an easy and rewarding project Katrina, I hope you try it!

Reply

3 Molly (Sprue Story) March 24, 2013 at 12:09 am

Wow, I’d have never thought of putting kimchi on nachos. What a great fusion concept—can’t wait to try it. Especially with the carrots (which I’d also never thought to combine with nachos!). The radishes are pretty, too.

As for tide-me-over kitchen projects, I tried an arugula-pistachio pesto this week that made a good winter/spring alternative to the basil kind.

Reply

4 autumn March 25, 2013 at 11:15 am

Molly, your pistachio sounds great… and pretty too! :)

Reply

5 Nicole (FoodBlogLife) March 25, 2013 at 2:59 am

Love this…on my to make list! :)

Reply

6 Eileen March 25, 2013 at 6:10 pm

PICKLES! I’ve been meaning to put together some carrot pickle, but haven’t gotten around to it quite yet. Thanks for the kick in the pants! And that carrot-daikon kimchi looks amazing. I have a feeling my counter may shortly be covered in jars of veg…

Reply

7 Heidi Rosello April 4, 2013 at 4:28 pm

I found a wonderful carrot cake jelly to make… It would use up a good amount of your carrots.

Reply

8 Sara April 8, 2013 at 6:13 am

The colors are amazing! That looks completely delicious

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: