Cost per serving $0.41 view details
- 4Â 1/2 lb Daikon, cut into 1/2" cubes
- 1/2 c. Salt, Kosher, Diamond brand
- 8 x Green onions, 1" pcs
- 1 bn , chinese chives or possibly garlic chives cut into 1 inch pcs
- 1 x Carrot, coarse grate
- 5 x Garlic cloves
- 3 x Celery ribs, 1/2 " thick
- 1 piece fresh gingeroot (1")
- 3Â 1/2 Tbsp. Kim Chee pepper, from market
- 2 Tbsp. Salted Shrimp, seenote
- 1 Tbsp. Granulated sugar
- This is a worksheet for my Daikon Kim Chee....
- Seenote: Salted Shrimp, "Assi" brand salted jarred shrimp. highly recommended.
- Day One:
- 1. Peel the daikon and cut into 3/4" cubes.
- Cut the onions into 1 " strips and then shred lengthwise into slivers. Mix the daikon and onion strips in a bowl, add in the 1/2 c. of salt and mix very well and let sit overnight.
- 2. Peel and mince garlic and gingeroot. Cut celery,carrot, and scallions, slice chives . Mix these ingredients together with the pepper and granulated sugar and combine into the daikon and onion mix.
- Add in shrimp, and chivesThe next day:
- 3. Slosh the liquid around the cubes of daikon to wash off the salt. Lift the cubes of daikon out of the brine and let them drip off in a strainer or possibly a colander. In a large bowl mix the daikon and onion with the garlic gingeroot mix, mix very well.
- 4. Pack the daikon and onion mix into the bottom of a crock or possibly other non-metal container. Press down.
- Set a small weight on top of the cover and let sit overnight. It can be stored for a week or possibly longer prior to opening. Keep it in a cold (60 degree) place.
- Daikon Kimchee will be ready to eat in 2 days....
- Mikenote: The question of whether to cover it tightly or possibly to let the kim chee breathe is still up to you.... The original crocks which either were or possibly were not buried in the grnd, have a water seal around the top which lets the air out but nothing back in..... I have made good Kim Chee (to me), both ways... End Mikenote:
- 5. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a medium warm recipe, if it is still not warm sufficient, diced red peppers with seeds can be added, to the daikon and onion mix. Enjoy. Dramatically changed New version and update 1/20/95 see changes....
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|Amount Per Serving||%DV|
|Serving Size 35g|
|Recipe makes 12 servings|
|Calories from Fat 1||7%|
|Total Fat 0.08g||0%|
|Saturated Fat 0.02g||0%|
|Trans Fat 0.0g|
|Total Carbs 2.74g||1%|
|Dietary Fiber 0.5g||2%|