Daikon Water Kimchi
Daikon Water Kimchi is a Korean style of crisply textured pickle with a sharp, tangy flavor. It is easy to make and can be ready to eat in just two days.
Accompaniment, Appetizer, Banchan, Pickle, Side Dish
Brine, Daikon, Garlic, Ginger, Radish
litre Baby Daikon
or Daikon pieces
litres of Brine
peeled and lightly crushed;
Wash and trim the Daikon, as needed, rub well with two tablespoons of salt, and allow to sit for at least an hour.
When the Daikon has softened, drain away any liquid that has been thrown off and quickly rinse it in cold water.
Place the Daikon in a suitable jar, or other receptacle, along with other solid ingredients, and pour over sufficient brine to cover.
Let sit at room temperature for 1 – 3 days until a few fermentation bubbles are seen and a mildly sour smell develops, then place in the refrigerator.
Begin eating immediately, or else allow to slowly become more sour with continued fermentation.
Make a brine by dissolving 4 ½ tablespoons of non-iodized salt in 1 ½ litres of water.
Daikon Water Kimchi https://sybaritica.me/daikon-water-kimchi/