Daikon Kimchi - {Kkakdugi} Recipe - Cooking Index
Daikon Kimchi - {Kkakdugi} Recipe - Cooking Index
| 1 x | Garlic | |
| 2 x | Ginger root - (ea 1" long) | |
| 2 tablespoons | Korean ground chile | |
| 2 tablespoons | Salt | |
| 2 tablespoons | Daikons - peeled, and (large) | |
| Cut into 1" cubes | ||
| 1 x | Mustard greens - cut 1" pieces | |
| 2 tablespoons | Sugar |
Separate garlic cloves and peel. Combine garlic, ginger, chile and salt in food processor or blender until finely minced.
In large bowl, combine garlic mix with daikons, making sure to rub seasoning into daikons. (If mixing with your hands, wear rubber gloves to avoid chile burn.)
Place 4 (1-quart) jars on work surface. Fill first jar about 1/4 full with seasoned daikons, top with thin layer of mustard greens and sprinkle with about 1/2 tablespoon sugar. Add more seasoned daikons to jar until 1/2 full, top with mustard greens and sugar again. Repeat 2 more times until first jar is filled. Fill remaining jars following same steps.
Place jars in cool place and do not move until kimchi has fully fermented (about 3 to 4 days) before serving. You will know it is ready when water rises from daikon. Refrigerate after opening.
This recipe yields 4 quarts.
Each 1/4 cup: 5 calories; 225 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.12 gram fiber.
Source:
The Los Angeles Times, 09-15-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.