[CH] Kimchi - radishes work, too

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Here is a daikon radish-based kimchi that is very good.


                     *  Exported from  MasterCook  *

                                 Kakdooki

Recipe By     : Madhur Jaffrey's World of the East Vegetarian Cooking
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Kim Chees
                Side Dish                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        daikon -- peeled and cubed
   4                    scallion -- cut in fine rounds
   2      tablespoons   garlic -- minced
   2      teaspoons     salt
   2      teaspoons     sugar
   2      teaspoons     cayenne

Put all the ingredients in a bowl and mix well.  Cover and set aside for 6
to 8 hours.
Liquid will have accumulated at the bottom of the bowl.  Pour this liquid
and the seasonings into a 1 1/2 quart jar.  Now put in the cubes of radish,
pushing them down so the liquid rises all the way to the top.  Cover the
jar loosely wit a piece of cloth and set aside for 3 to 7 days.  In the
summer, kimchees mature with much greater speed; in the winter, the process
slows down unless the central heating is ferocious.  Taste the pickle after
3 days to check on the sourness.  When it is done to your liking, cover the
jar and refrigerate.
  When serving, remove about 5 to 6 cubes for every person who iseating and
put them in a glass or ceramic bowl.  The liquid which is left behind in
the jar may be used to flavor soups and stews when all the pickles have
been consumed.

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George Nelson

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