Daikon Radish Kimchi

January 28, 2008

Daikon Radish Kimchi

Sara Jones, Tucson CSA

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)
Salt

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.