Kimchi With Daikon Radish

"I've recently come to realize how much I love kimchi on hamburgers, so I decided to put a recipe together. This is a combination of many, many other recipes. Feel free to reduce the pepper flakes by half if you want a less spicy kimchi: this mix is hot!"
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
1hr 30mins




  • 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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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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