Shredded Daikon Kimchee

dicentra's Note:

The Frugal Gourmet On Our Immigrant Ancestors – Jeff Smith – Copyright 1990 He says: ”This is a very pretty dish, since the lovely white daikon radish is cut into very then strips and then pickled. The result adds both beauty and flavor to the plate.”

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 quart

• 3 lbs daikon radishes, peeled and julienned
• 1 tablespoon pickling salt
• 3 tablespoons korean red pepper flakes
• 1/2 cup chives, cut into 1 inch pieces
• 2 cloves garlic, peeled and crushed
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame seed
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Directions:

1. Toss the daikon with the pickling salt and let stand for 5 minutes.
2. Drain well and squeeze out excess water.
3. Toss all the ingredients together.
4. Put in mason jars and put lids on, but not too tight, so gas can escape.
5. Leave them on the counter overnight, then refrigerate.