Carrot Kimchi (Morkovcha)
- 1 lb carrot, julienned
- 1 tsp kosher salt
- 1 1/2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp white wine vinegar
- 1/2 to 2 tbsp gochugaru
- 3 tbsp oil
- 1 tbsp minced garlic
-
salt to taste
- Mix carrots and salt in a mixing bowl. Sit for 10 minutes until wilted.
- Add sugar, vinegar, and gochugaru and mix.
- Heat oil on medium-low heat and sauté garlic until aromatic, do not burn. Pour hot garlic oil over carrots and mix.
- Serve immediately or chill in fridge for 2 hours to 1 week.
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