How To Make Carrot Kimchi

You can make carrot kimchi at home by salting shredded or julienned carrots, mixing them with a flavorful chili paste, and letting them ferment for a few days.
 
It’s a crunchy, tangy, and slightly sweet side dish that brings a pop of color and spice to any meal.
 
If you’ve ever wondered how to make carrot kimchi, you’ll be happy to know it’s one of the easiest kimchi recipes for beginners since carrots are sturdy and ferment beautifully.
 
Unlike traditional napa cabbage kimchi that requires careful brining and stuffing, this carrot version is straightforward and forgiving.
 
In this post, we’ll walk through exactly how to make carrot kimchi, the ingredients you need, the step-by-step process, and tips for getting the fermentation just right.
 
Let’s dive in.
 

How to Make Carrot Kimchi (Step-by-Step)

Learning how to make carrot kimchi is all about balancing salt, spice, and time.
 
The process is simple, and once you’ve done it once, you’ll want to make it again and again.
 
Here’s how to make carrot kimchi that tastes authentic and fresh.
 

1. Prep and Salt Your Carrots

Start by peeling and julienning about one pound of fresh carrots into thin matchsticks.
 
You can also grate them coarsely if you prefer a finer texture for your carrot kimchi.
 
Place the carrots in a large bowl and toss them with one tablespoon of coarse sea salt or kosher salt.
 
Let them sit for 20 to 30 minutes until they soften slightly and release some moisture.
 
This step is crucial when you make carrot kimchi because it draws out excess water and helps the carrots absorb the seasoning.
 
After salting, rinse the carrots under cold water and drain them well.
 
Pat them dry with a clean towel or let them air dry for a few minutes.
 

2. Make the Kimchi Paste

While the carrots are salting, prepare the paste that gives carrot kimchi its signature flavor.
 
In a small bowl, combine two tablespoons of Korean chili flakes (gochugaru), two minced garlic cloves, one teaspoon of grated ginger, one tablespoon of sugar, and one tablespoon of fish sauce or soy sauce for a vegetarian option.
 
Add two chopped scallions and a tablespoon of sesame oil for extra depth.
 
Mix everything into a thick, fragrant paste.
 
This paste is the heart of your carrot kimchi, so taste it and adjust the heat or sweetness to your liking.
 
If you want a milder carrot kimchi, reduce the gochugaru to one tablespoon.
 

3. Combine and Pack the Kimchi

Once your carrots are drained and your paste is ready, it’s time to bring everything together.
 
Add the paste to the carrots and massage it in with clean hands or a spatula until every piece is evenly coated.
 
This is the fun part of how to make carrot kimchi because you get to see the bright orange carrots transform into a vibrant red dish.
 
Pack the mixture tightly into a clean glass jar, pressing down to remove air pockets.
 
Leave about an inch of space at the top because the carrot kimchi will expand slightly as it ferments.
 
Seal the jar with a lid.
 

Fermenting Your Carrot Kimchi

Fermentation is where the magic happens when you make carrot kimchi.
 
Here’s how to get it right.
 

1. Let It Sit at Room Temperature

Place your jar of carrot kimchi in a cool, dark spot away from direct sunlight.
 
Let it ferment for one to three days, depending on how sour you like it.
 
During this time, you may see small bubbles forming, which is a sign that fermentation is working.
 
Burp the jar once a day by opening the lid briefly to release built-up gas.
 
This prevents pressure from building up and keeps your carrot kimchi safe.
 

2. Taste as You Go

After the first day, start tasting your carrot kimchi to check the flavor.
 
When it reaches a tanginess you enjoy, move the jar to the refrigerator.
 
The cold temperature slows fermentation, so your carrot kimchi will keep for weeks while continuing to develop flavor slowly.
 
If you prefer a fresher, crunchier carrot kimchi, enjoy it after just one day.
 

3. Store It Properly

Keep your finished carrot kimchi in the fridge in a sealed glass jar.
 
Make sure the carrots stay submerged under their own juices to prevent spoilage.
 
If needed, press them down with a clean spoon or add a little brine made from salt and water.
 
Your homemade carrot kimchi will stay fresh for about a month, though it rarely lasts that long.
 

Tips for the Best Carrot Kimchi

Here are a few extra pointers to help you perfect how to make carrot kimchi.
 

1. Use Fresh, Firm Carrots

The quality of your carrots matters.
 
Choose firm, bright orange carrots without soft spots or wrinkles.
 
Fresh carrots have a natural sweetness and crunch that make carrot kimchi taste amazing.
 

2. Adjust Spice and Sweetness

Carrot kimchi is flexible.
 
Feel free to add more sugar if you like a sweeter kick or extra gochugaru for more heat.
 
You can also add a grated Asian pear or apple for natural sweetness that complements the carrots beautifully.
 

3. Experiment with Add-Ins

Once you’re comfortable with how to make carrot kimchi, try adding daikon radish, garlic chives, or even a bit of shredded cabbage.
 
These additions change the texture and flavor while keeping the carrot as the star.
 

So, How to Make Carrot Kimchi?

You make carrot kimchi by salting julienned carrots, coating them in a spicy chili paste, and fermenting the mixture for one to three days.
 
It’s a simple process that yields a crunchy, flavorful side dish you’ll love.
 
Now that you know how to make carrot kimchi, you can customize it to suit your taste and enjoy it with rice, noodles, or straight from the jar.
 
Give this recipe a try and let the natural tang of fermented carrots brighten up your meals.