Kimchi-flavoured fermented vegetables

Fermented foods are good for your gut! Kimchi is a Korean specilaity that can be compared to sauerkraut, aka fermented cabbage. Here I adapted the recipe so that it can easily be made with a wide variety of vegetables, like carrots, beets, cucumber, etc.

2 medium/big carrots (or beets cucumbers, shredded cabbage, radishes …)
1 big garlic clove
the same amount of ginger as garlic
2/3 green onions (I used only the bulbs here since I had used the tops for another recipe, but it’s better to use the green parts as well!)
1 tbsp sugar
1 tbsp soy sauce
1 tsp red pepper flakes
1 tbsp sesame seeds

View the full recipe at Lemon Pie and Tie&dye →