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
16 servingsPrep
30 minCook
0 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
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.
