Kimchi With Daikon Radish
Ready In: 1 hr 30 mins
Serves: 30
Ingredients
- 1 lb daikon radish, peeled
- 4 ounces cabbage, shredded
- 2 ounces carrots, peeled
- 2 ounces gingerroot, peeled and grated
- 2 garlic cloves, grated
- 1 ounce green onion
- 5 tablespoons kosher salt
- 1 teaspoon crushed red pepper flakes (or Korean chili flakes)
- 3 anchovy fillets, finely chopped
- 1 ounce fish sauce
- 2 ounces rice vinegar
- 1 teaspoon sugar
Directions
- After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
- Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
- While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
- Drain vegetables using a sieve set over a bowl, reserving brined juices.
- Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
- Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
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