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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From the NY Times. Ingredients:
6 cups peeled daikon radishes, in chunks |
2 tablespoons salt |
1/2 cup plus 2 tablespoons sugar |
1/2 cup korean chili powder (kochukaru, available at korean markets or any good single-chili powder like ancho or new mexican, bu) |
20 slices ginger |
20 garlic cloves |
1/4 cup fish sauce (nam pla) |
2 teaspoons salted shrimp (available at korean markets) |
1/4 cup soy sauce |
Directions:
1. Toss daikon chunks in a bowl with salt and 2 tablespoons sugar; let sit for 1 to 2 hours. Drain.
2. Combine remaining sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce; stir. If very thick, add a little water.
3. Stir in scallions, onions, carrots and drained daikon chunks. Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.
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