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Korean Daikon Kimchi

 
Korean Daikon Kimchi
56

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

16

servings

Prep

30

min

Cook

0

min

Ready

1

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 each pears
ripe and firm, peeled and cut into matchsticks
½ 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
1 tablespoon ginger
peeled and minced
¼ each 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

Reviews

+1

over 5 years

Kimchi is my all-time favorite, and I love all the kimchi. Made with cabbage, bok choy, cucumber, or daikon, I love them all.

Have been making this recipe for a few times, and feel absolutely thrilled every time when I put it into my mouth. Crunchy and packed with deliciousness from the mixture of the spices. I do not add any dried shrimp or anchovy, which make it a vegetarian version, but still tastes ultimately delicious!

I usually have it with Korean dishes that I make from scratch. Yum is all I can say :) If you are a huge fan of Korean foods, particular a kimchi fan, you will love it.

It can be kept in an air-tight jar in the fridge for a long long time. The longer, it tastes better!

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 340% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1312mg 55%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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