Daikon kimchi
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Author: Mac Status: published Published: Jan 19,2009 license cc-by-nc-nd tags:
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Share on TwitterWhile I've been making cabbage kimchi for years, I've never made it the traditional way - you know, fermented. But I got a lovely bunch of Daikon radish in my CSA share this past week, so I thought maybe it was time to try.
1 head garlic (cloves separated and peeled)
2 pcs. of ginger root (1-inch)
2 Tbsp. Korean ground chile
2 Tbsp. Salt
2 large Daikons (peeled and cut into 1-inch cubes) - or in my case, one bunch of small Daikons
1 bunch of Swiss chard (chopped into 1-inch pieces)
Sugar
Whirl the ginger, ground chile, salt and garlic (from my garden) in a food processor until it’s minced. Place the chile mixture and Daikon radish (from the CSA share) in a large ziploc and mix together. Really mush the chile mixture into the Daikon - make sure it’s absolutely covered with chile mixture. Grab a couple of freshly sterilized canning jars (wide mouth pint jars work best for this) and load the Daikon in until the jars are about a quarter full. Layer in some swiss chard (from the CSA share) and sprinkle a bit of sugar on top of the chard. Layer in more Daikon until the jars are half full. Layer in more swiss chard and sugar. Layer in more Daikon until the jars are 3/4 full, and top with more swiss chard and sugar. Wipe the threads of the jar to remove any bits of stuff that fell over the jar, and screw the lids on really tight.
Find a cool, dark place and put the jars in there to ferment for about three days. After that, store in the refrigerator.
