Daikon kimchi

Daikon kimchi

By
From
Pickled
Makes
1 × 500 ml jar

This is a classic and simple kimchi recipe. Serve it cold for extra crispness.

Ingredients

Quantity Ingredient
1 daikon radish, cut into 1 cm cubes
1 tablespoon sea salt, plus 2 teaspoons
2 tablespoons granulated sugar
2 garlic cloves, peeled and crushed
1 thumb-sized piece fresh ginger, grated
3 1/2 tablespoons gochugaru (korean chilli powder)
2 tablespoons fish sauce

Method

  1. Put the daikon in a large bowl and add 1 tablespoon of salt and 1 tablespoon of sugar. Toss well. Leave to stand for 20 minutes in a colander, set over a bowl.
  2. Use your hands to squeeze out excess liquid from the daikon into your bowl of daikon juices, and set aside.
  3. In another bowl, whisk together the remaining ingredients with 2 tablespoons of the reserved daikon juices. Now add the daikon and toss until well coated.
  4. Put the daikon in a clean jar or plastic container, pressing it down well. Put the lid on and refrigerate. This will be ready to eat in 4 days.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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