Shredded daikon kimchee

Yield: 1 Servings

Measure 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

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

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