Kimchee Daikon Kkakdugi
makes approx 2 cups
INGREDIENTS
Soak the Daikon:
1 daikon (white radish)
1/2 cup coarse salt
1 tbsp sugar
2 litres water
For the Marinade:
1/8 onion, finely minced
2 green onions, cut into 1 inch pieces
1 inch piece of ginger, finely minced
1/2 head garlic, finely minced
1/2 head garlic, finely minced
1/4 cup red chili powder
1/4 cup anchovy fish sauce
2 tbsp pear juice
2 tbsp kombu (dried kelp) borth
2 tsp salted shrimp
METHOD:
1. Wash and trim the daikon. Cut into 1 inch cubes and place in a large bowl. Add salt, sugar and water. Mix well and let soak for 1 hour.
2. Meanwhile, combine the marinade ingredients in a large glass jar and mix well. Set aside.
3. After the daikon is finish soaking, drain and let sit for 10 minutes.
4. Return the daikon to the bowl and add the marinade. Mix well until combined. Let the daikon marinade for 1 hour before serving. Or you can store in an airtight container for up to 2 days in the refrigerator.
5. For traditional kimchee, use napa cabbage and let ferment in the refrigerator for 7-10 days before consuming.
