Daikon radish kimchi
From Stoneledge Farm
Ingredients
- 4 lb daikon radishes, peeled and cut into 1-inch cubes
- 1 lb Napa cabbage (firm inner leaves only), cut into 1-inch cubes
- 2 TBS kosher salt
- 1 ½ cups Korean watercress, trimmed and roughly chopped
- ⅓ cup sugar
- ¼ cup Korean chile powder
- 2 TBS 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-inch lengths
- 1 1-inch piece ginger, peeled and grated
Notes
Tip: Very large, firm daikon radishes are the best for making this classic kimchi.