Recipe: Korean Radish Pickle

Hi Don! Here are 2 types (1 shredded & 1 cubed)

Shredded Daikon Kimchee

3 lbs. Daikon Radish, peeled & julienned
1 tbsp. Korean Pickling Salt (or kosher salt)
3 tbsp. Korean Red Pepper Flakes
1/2 cup Garlic Chives (or regular chives) 1"pieces
2 cloves Garlic, peeled & crushed
1 tbsp. rice wine vinegar
1 tbsp. light soy sauce
1 tbsp. sesame seeds
1/2 tsp. salt
1/2 tsp. sugar

Toss the julienned daikon with pickling salt & let it stand for 5 minutes. Drain well and squeeze out excess water. Toss all the ingredients together. Put into mason jars & put lids on, but not too tight, so gas can escape. leave them on the courter overnight, then refrigerate. (makes about 1 quart)

Daikon Kimchee Cubes

3 lbs. Daikon Radish, peeled & cut into 1" cubes
5 tbsp. Korean Red Pepper Flakes
2 1/2 tbsp. Korean Pickling Salt (or Kosher)
7 cloves garlic, peeled & crushed
2 tbsp. grated fresh ginger
1/2 cup garlic chives or regular - 1" pieces
1 tsp. sugar
1 tbsp. Koreean Red pepper threads
1/2 tbsp. Korean pickling salt or kosher

In a large bowl, toss the cut radish with the red pepper flakes. Allow to sit for 30 minutes. Ad the remaining ingredients, except the last 1/2 tbsp. of salt. Place ina crock or stainless steel bowl, sprinkle with remaining salt, then cover with a plate along with a weight of a few pounds, such as a pot. Cover with plastic wrap & lease on counter for 2 days, then refrigerate.

From: Immigrant Ancestors by Jeff Smith