Name: Daikon Radish Kimchi
Yield: 8
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

Ingredients

For the cure:

3 Tablespoons sugar
3 Tablespoons kosher salt

For the kimchi marinade:

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 Tablespoons sugar
2 Teaspoons minced ginger
1 Pound daikon radish, trimmed, peeled and cut into 1-inch cubes

Directions

For the cure:

This simple cure is used to draw out extra liquid and add additional seasoning.

For the kimchi marinade:

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.

Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth.

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.