Daikon Radish Kimchi
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Daikon Radish Kimchi
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.
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.