Music to my eyes.
Check it out, you can make kimchi with daikon! Oh, but you knew that.
Play the daikon on the mandoline and you’ll get some beautiful rounds in a matter of minutes. Perfect for radish side dishes and kimchi. I got this model for about ten bucks and its the least fancy of the bunch. I was reading up on some review of other brands and the big complaint among users is how flimsy and awkward the hand guards can be. Definitely use the hand guard no matter how badly made it is, as it will help keep your fingers out of the kimchi.
I used a concocotion of water, salt, ginger juice, spicy chili pepper and fish essence for the brining liquid.
I think I sliced the daikon too fine and I’ll make sure to cut it thicker when I make my next batch. I kept it out for a day or so before fridging it. But since the daikon was so thin, I think it could’ve gone right in.
And just like that, you’ve got kimchi for your Korean dinner.
1 large daikon, sliced medium-thin and salted
1/4 cup or more hot pepper flakes or powder (chile de arbol is what I used)
7 or more cloves of garlic, minced
1 cup or more water
honey, just a spoonful
fish essence, to taste (recipe here)
1 large hunk of ginger, grated then juiced
scallions, chopped (optional)
1. Prepare the brining liquid: In a medium bowl, combine chile, garlic, ginger juice, honey, fish essence and water. Just taste before adding more. Stir until well mixed. Though the daikon has been salted, you may want to add a little more salt to the brine. Set aside.
2. Place your daikon and scallions if using into your fermenting jar and pour in the brining liquid.
3. Let kimchi sit out for a day before storing in the fridge. You can serve it right away if you’d like.