Korean Daikon Kimchi

147

First you need daikon, coarse salt and sugar.

You will love the crunch and the flavor.

Here you have all the daikon chopped up into 1-inch cubes.

Set aside, at room temperature, for 2 hours.

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.

Stir in the chili flakes and honey until well mixed.

Now you need apple, pear, onion and scallions.

Toss and massage until mixture is well combined. Set aside.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Yield

servings

Prep

min

Cook

min

Ready

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

2	large	daikon (chinese icicle radish) about 1 pound, peeled and cut into 1-inch cubes	*
3	tablespoons	kosher salt
3	tablespoons	sugar
½		pears ripe and firm, peeled and cut into matchsticks
½		apples peeled and cut into matchsticks
1		carrots peeled and cut into matchsticks
1		onions thinly sliced
1	bunch	scallions, spring or green onions cut into 2-inch pieces, or Asian chives	*

Spice paste:
1	small	onions diced
8	cloves	garlic
1	tablespoon	ginger peeled and minced
¼		apples, red delicious or fuji, gala	*
¼	cup	rice, cooked
¼	cup	water
½	cup	chili pepper flakes korean style	*
1	tablespoon	honey or sugar

Directions

Add daikon cubes into a large bowl.

Sprinkle salt and sugar over, toss until well combined.

Let sit for about 2 hours at room temperature.

Meanwhile make the spice paste:

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.

Purée until smooth.

Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed.

Let it sit for about 20 minutes.

In a large mixing bowl, add apple, pear, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined. Set aside.

To make the daikon kimchi:

After 2 hours, rinse the daikon three times under cold and running water.

Drain well and pat dry with paper towel.

Add daikon cubes to the large bowl with the mixture of apple, pear, onions, scallions and spice paste.

Massage everything by hand until daikon cubes are well coated and evenly distributed.

Transfer the kimchi into a jar, then well seal it, or an air-tight container.

Allow to sit at the room temperature for 1 day.

Store in the refrigerator for up to months.

* not incl. in nutrient facts

Add review

2	large	daikon (chinese icicle radish) about 1 pound, peeled and cut into 1-inch cubes	*
45	ml	kosher salt
45	ml	sugar
0.5	each	pears ripe and firm, peeled and cut into matchsticks
0.5	each	apples peeled and cut into matchsticks
1	each	carrots peeled and cut into matchsticks
1	each	onions thinly sliced
1	bunch	scallions, spring or green onions cut into 2-inch pieces, or Asian chives	*

Spice paste:
1	small	onions diced
8	cloves	garlic
15	ml	ginger peeled and minced
0.3	each	apples, red delicious or fuji, gala	*
59	ml	rice, cooked
59	ml	water
118	ml	chili pepper flakes korean style	*
15	ml	honey or sugar

Korean Daikon Kimchi

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

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