Mike stock daikon kim chee 01/20/95 v.002

Yield: 12 Servings MM

Ingredients:

4 1/2 lb Daikon; cut into 1/2" cubes
1/2 c Salt; Kosher Diamond brand
8 Green onions; 1" pieces
1 Bunch; chinese chives -or garlic chives cut into -1 inch pieces MMMMM---------------------SEASONING MIXTURE--------------------------
1 Carrot; coarse grate
5 Garlic cloves
3 Celery ribs; 1/2 " thick
1 Piece fresh gingeroot (1")
3 1/2 tb Kim Chee pepper; from market
2 tb Salted Shrimp; seenote
1 tb Granulated sugar

Instructions:

: This is a worksheet for my Daikon Kim Chee.... Seenote: Salted Shrimp Assi brand salted jarred shrimp. highly recommended. Day One: 1. Peel the daikon and cut into 3/4" cubes. Cut the onions into 1 " strips and then shred lengthwise into slivers. Mix the daikon and onion strips in a bowl add the 1/2 cup of salt and mix very well and let sit overnight. 2. Peel and mince garlic and gingeroot. Cut celery carrot and scallions slice chives . Mix these ingredients together with the pepper and granulated sugar and combine into the daikon and onion mixture. Add shrimp and chives The next day: 3. Slosh the liquid around the cubes of daikon to wash off the salt. Lift the cubes of daikon out of the brine and let them drip off in a strainer or a colander. In a large bowl mix the daikon and onion with the garlic gingeroot mixture mix very well. 4. Pack the daikon and onion mixture into the bottom of a crock or other non-metal container. Press down. Set a small weight on top of the cover and let sit overnight. It can be stored for a week or longer prior to opening. Keep it in a cool (60 degree) place. Daikon Kimchee will be ready to eat in 2 days.... Mikenote: The question of whether to cover it tightly or to let the kim chee breathe is still up to you.... The original crocks that either were or were not buried in the ground have a water seal around the top that lets the air out but nothing back in..... I have made good Kim Chee (to me) both ways... End Mikenote: 5. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a medium hot recipe if it is still not hot enough diced red peppers with seeds can be added to the daikon and onion mixture. Enjoy. Dramatically changed and updated by Mike and Karen Stock 12/16/94 : New version and update 1/20/95 see changes....