Korean White Radish Kimchi
Ingredients
| 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.
Directions:
- 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.
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