Carrot kimchi

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Carrot Kimchi, Traditional Kimchi, New Zealand Food, Foraging Recipes, Cooking Club, Rhubarb Recipes, Food Test, Fermented Foods, Fermenting

This adaptation of a traditional kimchi uses sharp, tangy rhubarb as a great vehicle for the flavours in this fermented pickle. If you have less of the rhubarb, fennel or carrots, that’s okay – any combination will work as long as the combined weight of the vegetables stays the same as stated in the recipe. View the recipe collection here

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