White Radish Kimchi
Any variety of these radishes can be used for kimchi, but the white daikon is traditionally use,
and it is often seen in restaurants and other food service establishments.
I usually make a small amount of kimchi say 3-4 cups at a time
because we like fresh tasting pickles. Here I have approximately 3 cups of diced daikon
mix with some salt to cure for about 30 minutes.
When salting is done rinse daikon with water to remove excess salt and drain.
In a mixing bowl combine:
the drained radish
2 tbsp coarse Korean chile powder
1 tbsp minced garlic
1 tsp minced ginger
1 stalk green onion
1/2 tsp sugar
1 tbsp minced salted baby shrimp* (some use fish sauce, fresh squid or oyster)
4-6 tbsp rice porridge (optional, some people like it)
2-3 tbsp water (if the vegetable is too dry)
Note: I don't use additional salt for this recipe because the radish and baby shrimp have
enough salt in them to season the kimchi, taste the vegetable first before you add more salt.
* (I also rinse the salted shrimp to get rid of excess salt)
Mix all the ingredients together thoroughly and pack into a clean jar,
leave it at room temperature for at least 2 hours or overnight to develop flavor.
This is a very mild kimchi despite large amount of Korean chile powder, but if you use homemade or other kind of chile powder you'll have to adjust the amount given in the recipe to suit your taste.
(I have not tried to use any other chile powder to make kimchi other than the Korean variety.)
Drop by The Gardener of Eden host of Thursday's Kitchen Cupboard
for more preserving and cooking recipes.