Korean White Radish Kimchi
|3 and 1/2 lbs Chinese diacon radish, peeled|
|2 cups kosher salt|
|1 tsp sugar|
|5 tbs Korean chili powder (available at Asian Groceries)|
|1 garlic clove, crushed|
|1/2 onion, minced|
|3 scallions, thinly sliced|
|1 tbs kosher salt|
|1 tsp fish sauce|
|1 tsp fresh ginger, peeled and diced|
|4 and 1/2 tsp light brown sugar|
In Korea white radish Kimchi is traditionally eaten as the Autumn evenings start to dray in, as it has a spiciness that fortifies against the cold. The pungent aromas and tangy flavors make this one of the most popular varieties of Kimchi.
- Cut the radish into 3/4 inch cubes.
- Place in a bowl and coat with kosher salt. Leave for 2 hours, draining off any water that collects in the bottom of the bowl. Drain well at the end of salting.
- Combine all the ingredients for the seasoning and mix well with the salted radish.
- Place the radish in an airtight container and seal.
- Leave at room temperature for 24 hours, then chill.