I prep you eat

C A R R O T K I M C H I..

Sweet grated goodness. In our house this lands on eggs, tacos, and you name it. Everyone has a version of this delicious and sacred Korean staple. Here’s my method. Ingredients and measurements can vary.

M a k e It …

Special equipment:

10 chubby @hayshakerfarm carrots
6 stubby purple daikon radishes
5 cloves of garlic
1 big shallot
8 scallions
kosher salt (1.5 TBSP)
fish sauce (2 TBSP)
sugar (2 TBSP)
Korean Chili Flake (2-3 TBSP)
water (2 TBSP) *mix with chili flake
apple cider vinegar (1/4 cup)
*ginger is very nice to add too but didn’t have any and I don’t miss it much.

Special Equipment:
I used the grater attachment on the food processor (see ingredients pic)
If you don’t have that then a box grater works perfectly too.
I peel the radish not the carrots
I shave the onion and garlic on the mandoline but chopping works perfectly too.
large bowl, small bowl, and jars to pack it in.
See pics for method