Dish of Radish Cube Kimchee
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Radish Cube Kimchee


Korea   -   Paek Kkatugi
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
**
1+ hrs
Best		 This winter kimchee is very easy to make, and popular enough our local Korean markets usually have it in the refrigerated cases. It can be served immediately with a dash of vinegar, or fermented 3 to 4 days. Makes 2-1/2 pounds, drained weight 1-1/2 pounds.

2
1-1/2
1
4
1/3
1-1/4
#
oz
T
cl
in
c
Daikon (1)
Sea Salt (2)  
Sugar
Garlic
Ginger
Water
Make   -   (45 min - 20 min work + Fermenting)
  1. Peel DAIKON and cut into 3/4 inch cubes. Mix with salt and let stand 40 minutes or so, tumbling now and then.
  2. Crush GARLIC and chop fine. Grate GINGER. Mix and pound a bit in a mortar. Wrap in a cloth. Wring it out really well for the juice. Discard the solids.
  3. Combine All Items, including liquid with the Daikons.
  4. This Kimchee can be chilled and served immediately, (dress with a dash of rice vinegar), or it can be set in a cool place to ferment for 3 to 4 days (no vinegar), then refrigerate. In any case, it should be consumed within a week or so.
NOTES:

  1. Daikon Radish:

      Either Korean (cylindrical) or Japanese (carrot shaped) will work fine, there isn't much difference.

  2. Sea Salt:

      Only completely natural sea salt should be used for making kimchee, as some of the trace minerals are important to the fermentation process. American sea salt may have come from the sea, but has been heavily refined and may have additives, so is unsuitable. Buy your sea salt from a Korean market where it is sold in various size plastic bags for a reasonable price.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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