Total Time
15mins
Prep 15 mins
Cook 0 mins

From the NY Times.

Ingredients Nutrition

  • 6 cups peeled daikon radishes, in chunks
  • 2 tablespoons salt
  • 12 cup plus 2 tablespoons sugar
  • 12 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
  • 14 cup fish sauce (nam pla)
  • 2 teaspoons salted shrimp (available at Korean markets)
  • 14 cup soy sauce

Directions

  1. Toss daikon chunks in a bowl with salt and 2 tablespoons sugar; let sit for 1 to 2 hours. Drain.
  2. Combine remaining sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce; stir. If very thick, add a little water.
  3. 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.