Ingredients
- 5 lbs daikon About 3 daikons.
- 2 tbsp salt 2 tbsp + ½ tsp of salt
- 2 tbsp sugar 2 tbsp + ½ tsp of sugar
- 4 medium garlic Chopped.
- 1 tbsp ginger Chopped.
- ½ c green onions Chopped.
- ½ c Korean chili pepper flakes Gochugaru.
- ¼ c fish sauce
Instructions
- Peel, cut off the ends, and chop to your preferred size. Add the same amount of salt and sugar, then mix. Set aside for 30 - 45 minutes. Every 10 minutes or so, give it a quick mix to allow the salt and sugar to soak into all of the daikon.
- Finely chop the garlic and ginger. Chop the green onions regularly. Combine the Korean chili pepper flakes, fish sauce, ginger, garlic, and green onions in a large mixing bowl. Mix with gloves so that you don't burn your hands.Note: Mom couldn't find any gloves so she used a plastic bag tied off with a rubberband around her wrist.
- Transfer the daikon (do not transfer the watery juice) to the mixing bowl and mix.
- After mixing, add back in some of the water juice into the mixing bowl to bring back the sweet and salty flavor. This will also allow the spicy mix to coat the daikon more evenly.Note: For this recipe, Mom first added in a ½ c of the watery juice, tasted the flavor, then decided to add in another ½ c, which was almost all of it.
Notes
- 5 lbs was how much our daikon weighed before peeling them. We used 3 Jeju daikon from our local Korean grocery (Palama Market). These are shorter and very round compared to the long and pointy ones you usually see in more mainstream markets in Hawaii. The amount of salt and sugar should be the same. Mom initially started with 2 tbsp each, then added more after tasting it.
- Usually you'll see daikon kimchee cut into cubes here in Hawaii. However, Dad loves it in these wider, slightly thinner chunks as the flavor soaks in evenly to the middle and you can bite into them. But, here's a picture of some cubed daikon kimchee Mom made last year:
Tried this recipe?Let us know how it was!