Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Mason jar
- Plastic wrap
- Refrigerator
- Kitchen scale
- Cutting board
- Chef's knife
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Room temperature
Ingredients
- 4 lb. daikon radishes, peeled and cut into 1" cubes
- 1 lb. Napa cabbage (firm inner leaves only), cut into 1" cubes
- 2 tbsp. kosher salt
- 1 1⁄2 cups roughly chopped trimmed Korean watercress
- 1⁄3 cup sugar
- 1⁄4 cup Korean chile powder
- 2 tbsp. finely chopped Korean salted shrimp
- 2 tsp. distilled white vinegar
- 6 cloves garlic, finely chopped
- 5 scallions, white and light green parts only, cut into 1" lengths
- (1) 1" piece ginger, peeled and grated
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