← All recipes

Mike Stock Daikon Kim Chee 01/20/95 V.002

This Mike Stock Daikon Kim Chee 01/20/95 V.002 recipe uses Salt Kosher Diamond, Kim Chee Pepper From Market, Salted Shrimp Seenote, and Granulated Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 3 1/2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   This is a worksheet for my Daikon Kim Chee....

2. 2

   Seenote: Salted Shrimp, “Assi” brand salted jarred shrimp. highly recommended.

3. 3

   Day One: 1. Peel the daikon and cut into 3/4 ″ cubes. Cut the onions into 1

4. 4

   " strips and then shred lengthwise into slivers.

5. 5

   Mix the daikon and onion strips in a bowl, add the 1/2 cup of salt and mix very well and let sit overnight.

6. 6

   Peel and mince garlic and gingeroot.

7. 7

   Cut celery,carrot, and scallions, slice chives.

8. 8

   Mix these ingredients together with the pepper and granulated sugar and combine into the daikon and onion mixture.

9. 9

   Add shrimp, and chives

10. 10

    The next day: 3.

11. 11

    In a large bowl mix the daikon and onion with the garlic gingeroot mixture, mix very well.

12. 12

    Press down.

13. 13

    Set a small weight on top of the cover and let sit overnight.

14. 14

    Keep it in a cool (60 degree) place. Daikon Kimchee will be ready to eat in 2 days....

15. 15

    Stock 12/16/94: New version and update 1/20/95 see changes....