Prepare this Carrot Kimchi from our friends at Deliciously Legal, and enjoy all it’s nutritional goodness, and flavour, for up to 3 months!

Enjoy!

Ingredients

3 red chillied deseeded
50 g peeled ginger roughly chopped
40 ml fish sauce or 1 tbsp pink himalayan salt
150 ml apple cider vinegar
250 ml Rizoli Anchovy fillets in oil
800 g carrots peeled
300 g radish thinly sliced
200 g spring onions green part only, thinly sliced

Method

1. Place the chillies, ginger, fish sauce and maple syrup in a high-speed blender.
2. Blend until smooth. Pour into a large bowl.
3. Add the remaining ingredients and mix until well combined.
4. Place in a large sterilised glass jar with lid. Place in a cool, dry, dark place for 24 hours to ferment.
5. Store in the fridge for up to 3 months.
   Enjoy!