Daikon Kimchi

Name: Daikon Kimchi
Ingredients: 6 cups peeled daikon radishes, in chunks; 2 tablespoons salt; 1/2 cup plus 2 tablespoons sugar; 1/2 cup korean chili powder (kochukaru, available at Korean markets or any good single-chili powder like ancho or New Mexican, bu); 20 slices ginger; 20 garlic cloves; 1/4 cup fish sauce (nam pla); 2 teaspoons salted shrimp (available at Korean markets); 1/4 cup soy sauce

9 ingredients

3 steps

Ingredients

6 cups peeled daikon radishes, in chunks
2 tablespoons salt
1/2 cup plus 2 tablespoons sugar
1/2 cup korean chili powder (kochukaru, available at Korean markets or any good single-chili powder like ancho or New Mexican, bu)
20 slices ginger
20 garlic cloves
1/4 cup fish sauce (nam pla)
2 teaspoons salted shrimp (available at Korean markets)
1/4 cup soy sauce

Directions

1

Toss daikon chunks in a bowl with salt and 2 tablespoons sugar; let sit for 1 to 2 hours. Drain.
2

Combine remaining sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce; stir. If very thick, add a little water.
3

Stir in scallions, onions, carrots and drained daikon chunks. Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.