Shredded daikon kimchee

1 Servings

Ingredients

QuantityIngredient
3poundsDaikon radish, peeled and julienned
1tablespoonKorean pickling salt or kosher salt
3tablespoonsKorean red pepper flakes
1cupGarlic chives, or regular chives, cut into 1-inch pieces (up to 2)
2Cloves garlic, peeled and crushed
1tablespoonRice wine vinegar
1tablespoonLight soy sauce (not \"Lite\")
1tablespoonSesame seeds
½teaspoonSalt
½teaspoonSugar

Directions

Toss the julienned daikon with the pickling salt and let it stand for 5 minutes. Drain well and squeeze out excess water. Toss all the ingredients together. Put in mason jars and put lids on, but not too tight, so gas can escape. Leave them on the counter overnight, then refrigerate. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@...> on Jul 07, 1997