How to Make the Korean Daikon Kimchi

Daikon radishes

Kimchi, Korea's national dish, comes in many varieties. Daikon kimchi is one of the popular versions enjoyed around the world and goes well with steamed rice or in soup.

Things You'll Need

• 2 large daikon radishes
• 1 bunch mustard greens
• 2 tablespoons sugar
• 1 head garlic
• 2 root pieces of ginger root, 1 inch each
• 4 tablespoons chili pepper powder
• 2 tablespoons salt
• 4 jars (about 1 quart each)

Instructions

1. Wash and peel the daikons. Discard the leaves, stems, tops and tips. Cut the daikons into 1-inch cubes. Blanch daikons in boiling water with a pinch of salt to sterilize, about one minute. Set aside and let cool. Clean and coarsely chop the mustard greens. Reserve.

2. Peel and smash the garlic cloves. Place the salt, ginger, garlic and chili pepper in a blender or food processor until minced. Toss and combine the garlic mixture with the daikons in a large bowl.

3. Fill one jar about a quarter full with chili-seasoned daikons, add a layer of mustard greens, then about 1/2 tablespoon of sugar. Place another layer of chili daikons into the jar, fill until half full, then top with a second layer of mustard greens and sugar. Repeat the process without adding more sugar until you get the first jar filled. Do the same with the other jars. Remember to add sugar only once to each jar.

4. Place the filled jars in a cool/cold and dry place and let ferment for four to five days before serving. The kimchi is ready to eat when water rises from the vegetables.

Tips & Warnings

• Unused portion should keep well for six to eight weeks in the fridge.