Daikon Radish Kimchi

Name: Daikon Radish Kimchi
Ingredients: 3 tablespoon sugar; 3 tablespoon kosher salt; 1/2 cup peeled, cored and chopped asian pear; 1/2 cup coarsely ground gochugaru; 1/4 cup fish sauce; 2 garlic cloves, minced; 2 tablespoon sugar; 2 teaspoon minced ginger; 1 pound daikon radish, trimmed, peeled and cut into 1-inch cubes

Deuki Hong and Matt Rodbard|March 3, 2016 4:36 pm EST

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Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days.Recipe courtesy of Stuart Brioza.Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Servings

8

Ingredients

3 tablespoon sugar
3 tablespoon kosher salt
1/2 cup peeled, cored and chopped asian pear
1/2 cup coarsely ground gochugaru
1/4 cup fish sauce
2 garlic cloves, minced
2 tablespoon sugar
2 teaspoon minced ginger
1 pound daikon radish, trimmed, peeled and cut into 1-inch cubes

Directions

This simple cure is used to draw out extra liquid and add additional seasoning.
This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese brand called Red Boat.
Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth.
In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Cure Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 2 weeks, refrigerated, but is at its crispest within a few days.