Sharing this with a friend:
- 2 1/2 lbs 2½ lb. Korean radish, Moo or Japanese radish Daikon (About 2-3 medium to large size)
- 1/4 cup Coarse salt
- 3-4 Scallions (Cut up in to about 1 inch length)
- 1 1/2 cup water
- 1/4 cup sweet rice flour (aka Mochiko)
- 2/3 cup Gochugaru 고추가루, Korean red chili pepper flakes
- 1/4 cup Saeujeot 새우젓, salted shrimp, finely minced (If no shrimp salt is available use the same amount in fish sauce.)
- 2 Tbsp Myulchiaekjeot 멸치액젓, fish sauce
- 4 Tbsp minced or pureed garlic (Add more if you really like garlic taste. I've used a whole large head of garlic typically.)
- 2 Tbsp grated or pureed ginger (More the better though! ;))
- 1/2 sweet apple grated or pureed (This will speed up the fermenting process. And add sweet taste.)
Prep radish. Cut of tops. Rinse and scrap off any blemishes on the skin. You want to keep as much good healthy skin for the live bacteria present in skin. Cut in to 1 inch cubes.
In a large bowl sprinkle salt on radish cubes. Toss the cubes to cover in salt. Let sit for about 45 minutes.
Meanwhile prepare kimchi paste.
Combine water and rice flour in a pot. Bring to a boil and stir until it's a thick paste. Take off the heat and let it cool down while working on the rest.
Mix the rest of the paste ingredients together with the cooled rice paste.
Drain the Radish cubes. Do not rinse. Using gloves, combine with kimchi paste.
Store in an airtight container or jar. Before closing the lid, press the radish cubes down hard with your hand to remove air pockets between the radish cubes. Leave it out at room temperature for a full day or two, depending on the room temperature and how fast you want your kimchi to ripe. Then store in the fridge. Tastes best after a couple weeks aging in the fridge.
Pictures to come later the next time I make this!
Still trying to locate a good link for buying Shrimp Salt. I typically go to the local Asian market for these supplies. So if you have an asian market nearby you could probably get all these ingredients in one visit.