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Daikon Radish Kimchi
This makes an excellent side dish served with rice. Since daikon stimulates the digestion, this kimchi would also be good served with deep fried foods or fatty cuts of meat. It will keep well in the refrigerator after the initial preparation.
- 1 bunch daikon, greens separated, cleaned and roughly
- chopped, roots scrubbed clean and diced
- About 1-2 inches fresh ginger, grated
- 4 cloves garlic, minced
- 1 + teaspoons of red chile flakes, to taste
- 1 teaspoon sugar (optional)
Place prepared daikon roots and greens into a bowl and sprinkle liberally with salt (about 1 tablespoon per bunch). Cover and let sit in cool place in kitchen for at least 4 hours or overnight.
Prepare a spice paste by mashing together garlic, ginger, chile and sugar. Rinse and drain daikon then mix together with the spice mix, using hands to mix well.
Put into a jar and refrigerate. Will taste best after sitting for at least one day.
Submitted by Sara Jones, Tucson CSA