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Common household remedies request

Anybody got a recipe for pickled [sweet] daikon? The kind I have in mind looks julienned (and not cut into "coins").

I hate to admit the fall is coming on... But it is! Time to ferment!

UPDATE Not kimchee!

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Submitted by Lex on

Kimchi everything! (Though i've yet to find a recipe that allows for a canning procedure capable of non-refrigerated storage...otoh, kimchi keeps for months in the fridge so space is the only issue.)

I've done standard cabbage and cucumber now. Any recipe called Radish Kimchi would be referring to daikon.

The only trick is that kimchi made with anything but Korean gonchu peppers is not really kimchi...if you've never grown accustomed to the real thing, maybe it doesn't matter. Powder can be mail ordered.

My first batch of kimchi this year was well received. My second - large, starting with 15# of cabbage and producing 8 quarts finished - has been called "top shelf" by a foodie that ferments, makes cheese, smokes bacon, etc. Now that i have access to a commercial kitchen, next year i'm commissioning a farm row of napa cabbage and selling the stuff as it's all the health food rage these days.

I won't go into particulars here, but if you're interested, lambert, i can and will.

Submitted by lambert on

Not the same as kimchi.

Yes, I'd be fascinated in the particulars, lex. Commissioning a row of cabbage sounds neat and a far more interesting model than CSA...

Submitted by Lex on

While there are differences in varietals of daikon, the flavor of the radish is - as far as i know - not very different.

I've seen recipes that just pickle the daikon by salting and storing in vinegar.

What makes it kimchi is adding red pepper, garlic and ginger....though the red pepper can be omitted for white kimchi.

My paste recipe makes a lot of paste, but it keeps. It starts with 3 cups of water, add half a cup of rice flour and cook until it bubbles, add 1/3 cup of sugar to that and cook for one minute. Set aside.

Well before that i would have salted the veggie, at least four hours and triple rinse.

I run 5 or 6 bulbs of garlic and 4-6" of ginger through the food processor, grate some carrots and diagonally chop 3 bunches of green onions. I put daikon into my cabbage kimchi as well (salted).

Stir 2 cups of Gonchu (Korean red pepper) powder into the flour porridge from above, 1 cup of fish sauce (can be omitted) and some rice vinegar. Combine your now dangerously red porridge with the garlic, ginger, carrots and onions to make a paste.

Mix salted and rinsed veggie well (wear rubber gloves). I let it sit in the bowl for a few hours and then pack into mason jars, which i set the lid on but don't screw the band down tight. Set at room temperature for a couple of days. You'll know it's fermentating when the head space disappears - so leave some - and/or the mixture is bubbling. Tighten lids and refrigerate.

I took pictures of the process last time, so i'll be trying to put together a post in any case.