Daikon Kimchee Cubes

The Frugal Gourmet On Our Immigrant Ancestors – Jeff Smith – Copyright 1990

• Ready In: 30 mins
• Yields: 2 1/2 quarts

Ingredients

• 3  lbs daikon radishes, peeled and cut into 1 inch cubes
• 5  tablespoons  korean red pepper flakes
• 2 1⁄2 tablespoons pickling salt
• 7  cloves garlic, peeled and crushed
• 2  teaspoons  grated fresh ginger
• 1⁄2 cup chives, cut into 1 inch pieces
• 1  teaspoon sugar
• 1⁄2 tablespoon pickling salt

Directions

1. In a large stainless steel bowl, combine the cut radish and the red pepper flakes.
2. Allow to sit for 30 minutes.
3. Add the remaining ingredients, except the last ½ tablespoon of salt.
4. Place in a crock or stainless steel bowl, sprinkle with the remaining salt, then cover with a plate along with a weight of a few pounds, such as a pot.
5. Cover with plastic wrap and leave on the counter for 2 days, then refrigerate.