Friday, May 15, 2009

Daikon Kimchi

My son-in-law likes kimchi fresh, so i will only make small batches as often as needed. Making this kimchi is not difficult, only alot of prep, but it is worth while making it at home cos it is fresher and very much less expensive.


1 1/2 - 2 cups peel daikon cut into chunks
1/2 tbsp salt
1 tbsp brown sugar
2 tbsp Korean chili powder
1 piece ginger - about 1/2 inch - grated
5 cloves garlic, chopped
1 tbsp fish sauce (nam pla)
1 tsp salted shrimp
1 tbsp soya sauce
½ cup chopped scallions
1 tbsp glutinious rice flour plus 1/4 cup water - mix well
3 tbsp chopped onions(optional)
3 tbsp chopped carrots(optional)

Toss daikon chunks in a bowl with salt, let sit for 1 to 2 hours. Wash and drain.
Cook glutinious rice flour mixture for 1 minute in the microwave until it is cooked.

Combine sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce and cooked glutinous rice flour, stir. If very thick, add a little warm water.
Stir in scallions, onions, carrots( if using) and drained daikon chunks.
Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.


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