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Ggakdugi Kimchi (Korean Pickled Daikon Radish)
Ingredients
For two 24-oz jars, you’ll need:
For brining: 1 large daikon, about 3 cups worth, cut into 1-inch chunks or strips
2 tbsp salt
For spicy seasoning:
1 2-inch knob of ginger, grated or minced finely
4 or more cloves of garlic, minced
2 tsp fish sauce (optional)
2-4 chilies or 1 tbsp chili paste
2 tsp sugar
Scallions, or chives or whatever alliums you wish
For non-spicy seasoning:
2 tblsp sugar
1/2 cup white vinegar
Directions
Cut daikon into 1-inch chunks or thin strips. In a big bowl evenly mix 2 tbsp of salt over the daikon.
1) Fill up the bowl with water until the daikon is covered. Put a plate over the daikon and something heavy to weigh it down. I use my mortar. Leave overnight at room temperature.
2) The next day, drain the brined daikon into a colander and rinse. With your hands, squeeze out excess moisture.
3) Seasoning mixture for the spicy version. Take a knob of ginger and a few garlic cloves, and whole chilies if you’re using them, and mince it in the food processor. Dump it into a big bowl and add a few tsps or so of shrimp paste, a tbsp or more of Korean chili paste (the more the spicier), and 2 tsp sugar. Mix thoroughly and taste. Make adjustments if necessary. Add any scallions or greens, then the drained daikon. Use gloves if you don’t want your hands to get smelly.
4) Pack the kimchee into jars about 75% full. You don’t want to fill it to the brim as the kimchee will actually bubble as it ferments and may pop the top if it’s too full. But do pack the kimchee into the jar tightly so that it can ferment better.
5) For the non-spicy version Add 1 cup of white vinegar and 1 or 2 tbsp of sugar, depending on how sweet you want the pickles to be. Mix with the daikon thoroughly and pack into the jar.
6) Fill the jar with water. Screw the lid on tightly and in about a week, it’ll turn to pickles. Try eating some fresh if you like, or set the jars at room temperature for a few days to ferment, then refrigerate. If you choose to ferment the kimchee, leave the lids loosely screwed on and place the jars in a dish. The fermentation process will make the liquid bubble up out of the jar. Seal after a few days and refrigerate.