I’m really delighted to have finally found a recipe for daikon. We’ve had a few of these recently and they’ve somewhat unceremoniously needed up in stir-frys (aka catch-all veg dinner) but this is a game-changer!
If you don’t have daikon, but you do have loads of cabbage leftover from Christmas just us that.
The unused gochugaru has been a popular addition to the fridge since I only used half of it in this recipe.
This recipe took 30 minutes to prep but then needs 9 days in the fridge to ferment - but trust me it’s worth the wait!!
🌿 INGREDIENTS
- 250g pickling salt
- 765 g cabbage shredded
- 250g daikon radish, finely diced
- 8 cloves garlic, crushed
- 2 spring onions, julienned
- 6 tbsp gochugaru
- 2 tbsp fresh ginger
- 1 tbsp sugar
🔪 METHOD
Mix the salt with water, submerge the cabbage and leave overnight to soak.
Drain the cabbage but keep the saltwater.
Mix all the ingredients in a bowl. If you do this by hand, as I did, beware the gochugaru will scent your hands for some time after!
Transfer the mixture into jar/s. The mixture needs to be completely submerged. Should you need more liquid, add the saltwater.
Refrigerate for eight days before eating. The kimchi should keep for up to 6 months.
Enjoy!
Leave a comment