Daikon Radish Kimchi

Daikon Radish Kimchi
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Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days.Recipe courtesy of Stuart Brioza.Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Servings
8
servings
Daikon Radish Kimchi
Ingredients
  • 3 tablespoon sugar
  • 3 tablespoon kosher salt
  • 1/2 cup peeled, cored and chopped asian pear
  • 1/2 cup coarsely ground gochugaru
  • 1/4 cup fish sauce
  • 2 garlic cloves, minced
  • 2 tablespoon sugar
  • 2 teaspoon minced ginger
  • 1 pound daikon radish, trimmed, peeled and cut into 1-inch cubes
Directions
  1. This simple cure is used to draw out extra liquid and add additional seasoning.
  2. This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese brand called Red Boat.
  3. Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth.
  4. In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Cure Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 2 weeks, refrigerated, but is at its crispest within a few days.
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