3 shredded carrots1 dl sea salt
5-6 crushed garlic cloves
1 tsp finely grated ginger
1 tsp sugar
2 tsps shrimp paste
1-5 tablespoons Korean chili flakes / or regular chili flakes
4 spring onions
Combine vegetables and salt in a bowl to extract water for about 30 minutes.
Put vegetables in a colander and rinse well and allow it to drain.
Mix the remaining ingredients together except the scallions and chives. Add this paste to the rinsed and dried vegetables in a mixing bowl, with a gloved hand mix everything together. Lastly sprinkle the scallions and chives n top and mix them in with the rest.
Place the vegetables in sterilized jars.
Leave the jars for 1-5 days, you can see that it starts to bubble and the build-up liquid and the liquid may seep out.
Give the Kimchi some daily attention, push any vegetables down with a clean spoon and make sure that the vegetables are submerged in the liquid that is building up.This might releases small amounts of gases that builds up during fermentation.
Taste the kimchikraut during this process and when the flavors is as you want it, put the jars in your fridge. You can eat it right away, but it’s probably best a week or two later.