Kimchi With Daikon Radish Food

KIMCHI WITH DAIKON RADISH

Steps:

• After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
• Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
• While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
• Drain vegetables using a sieve set over a bowl, reserving brined juices.
• Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
• Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

SHREDDED DAIKON KIMCHEE

Steps:

• Toss the daikon with the pickling salt and let stand for 5 minutes.
• Drain well and squeeze out excess water.
• Toss all the ingredients together.
• Put in mason jars and put lids on, but not too tight, so gas can escape.
• Leave them on the counter overnight, then refrigerate.