Daikon Kim Chi

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Daikon Kimchi Recipe

INGREDIENTS:

(You will mix different ingredients in two separate bowls and eventually you will combine everything together.)

First bowl:

• Daikon cut in 1 cm slices (about a pound of it)

• 1½ tablespoons of sugar

• ¼ teaspoon of salt

Second bowl:

• 1½ teaspoons of salt

• 2 tablespoons of sugar

• 1 tablespoon of fish sauce

• 1 tablespoon of light soy sauce (usukuchi)

• 1½ tablespoons of Korean pepper flakes

• 4 cloves of garlic

• 1½ tablespoons of fresh ginger finely chopped

• Green onion to taste

• 1 small carrot cut into small bits

DIRECTIONS:

1. You will need two big bowls. In the first bowl, mix the daikon with 1½ tablespoons of sugar and ¼ teaspoon of salt. Let it sit for 10 to 20 minutes. The daikon will lose some of its water.

2. In the second bowl, put in 1½ teaspoons of salt, 2 tablespoons of sugar and the rest of the ingredients. Mix and let it sit.

3. Drain the water out of the daikon in the first bowl. Squeeze the water out of it with your hands. Then mix the daikon with the rest of the ingredients in the second bowl. Transfer the whole mix to an airtight container. The pickled daikon can be kept in the fridge for quite a while and will only get better with time.

The second recipe is a Japanese classic and will take very little time to prepare. Daikon namasu or amazu-zuke is one of the easiest ways to pickle daikon.

Daikon Namasu Recipe

INGREDIENTS:

• About 1 pound of daikon

• 1/3 cup of sugar

• 1 cup of rice vinegar

• ¼ teaspoon of salt

DIRECTIONS:

1. Cut the daikon into 1 cm slices. Stir in the salt and let it sit for about 20 minutes.

2. Rinse the salt out of the daikon and squeeze the water out of the daikon with your hand.

3. Add the rice vinegar and sugar and adjust the taste.

4. Put the daikon in a sealed container in the refrigerator. The taste should start developing after a day in the fridge.

Enjoy your daikon namasu! Take some to work and they will treat you like a superstar.