I admit it, kimchi is pretty smelly stuff. But it tastes great especially adding a dose of piquant to your meal. I know it is not for everyone. If you are not adverse to the fermentation process, go ahead, try this. If its not your thing, then, hey, you now understand a little bit more about Korean food. Yeah, I know I am not Korean but I consider myself a cheerleader of ethnic food. I don't know why that is. Maybe if we could all eat each others food, maybe we would get along better.
Korean White Radish Kimchi (Dongchimi)
2 cups shredded daikon radish
6 Tbsp sea salt
4 Tbsp sugar
2 cups of water
Mix radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
After 24 hours, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
Add liquid to salted radishes. Let stand for 1-2 days at room temp.
When broth has achieved a tart, vinegary flavor, store in refrigerator.
|A mandolin makes shredding a breeze.|