Prep 15 mins
Cook 0 mins
From the NY Times.
- 6 cups peeled daikon radishes, in chunks
- 2 tablespoons salt
- 1⁄2 cup plus 2 tablespoons sugar
- 1⁄2 cup korean chili powder (kochukaru, available at Korean markets or any good single-chili powder like ancho or New Mexican, bu)
- 20 slices ginger
- 20 garlic cloves
- 1⁄4 cup fish sauce (nam pla)
- 2 teaspoons salted shrimp (available at Korean markets)
- 1⁄4 cup soy sauce
- Toss daikon chunks in a bowl with salt and 2 tablespoons sugar; let sit for 1 to 2 hours. Drain.
- Combine remaining sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce; stir. If very thick, add a little water.
- Stir in scallions, onions, carrots and drained daikon chunks. Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.