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Daikon radish kimchi

From Stoneledge Farm
Print Recipe
Prep Time 10 minutes
Let Sit 10 days
Total Time 10 days
Course Side Dish
Cuisine Korean
Servings 12 one cup servings

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

Instructions
 

Notes

Tip: Very large, firm daikon radishes are the best for making this classic kimchi.
Keyword dairy-free, entertaining, fermented, gluten free, make ahead, no-cook, pickled