Ggakdugi (radish) Kimchee

Prep Time: 45 Minutes

Cook Time: 0 Minutes

Ready In: 45 Minutes

Servings: 1

Ingredients:

1 2in knob of ginger, grated

2 tablespoon(s) coarse sea salt

2 daikon (about 6 cups diced)

4 clove(s) garlic, minced

1 tablespoon(s) korean chili powder

1 tablespoon(s) korean fish powder

1 tablespoon(s) light agave nectar

1 tablespoon(s) nuoc mam(vietnamese fish sauce)

1 bunch(es) scallions thinly sliced

2 thai chilis minced

Directions:

1. Peel and cut daikon into 1in dice. In large bowl evenly cover with salt. Fill bowl with water until radish is covered. Place a weighted plate on top of radish to keep submerged. Sit out at room temp overnight.
2. Drain daikon in colander and rinse well. Squeeze out excess water.
3. In large bowl mix together remaining seasoning ingredients. Add daikon and cover evenly with seasoning.
4. Pack into jars, filling only 75% to leave room for fermentation. Sit out at room temp for 2 days. Refrigerate. It is better if it ripens at least one week.

By RecipeOfHealth.com