Shredded daikon kimchee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Daikon radish, peeled and julienned |
| 1 | tablespoon | Korean pickling salt or kosher salt |
| 3 | tablespoons | Korean red pepper flakes |
| 1 | cup | Garlic chives, or regular chives, cut into 1-inch pieces (up to 2) |
| 2 | Cloves garlic, peeled and crushed | |
| 1 | tablespoon | Rice wine vinegar |
| 1 | tablespoon | Light soy sauce (not \"Lite\") |
| 1 | tablespoon | Sesame seeds |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
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