Shredded Diakon Kimchee
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| source: the frugal gourmet on our immigrant ancestors, jeff smith, 1990 |
| |
| makes about 1 quart |
| |
| 3 lb. | diakon radish, peeled and julienned |
| 1 Tbsp | korean pickling salt or kosher salt |
| 3 Tbsp | korean red pepper flakes |
| 1/2 cup | garlic chives or regular chives, cut in 1-inch pieces |
| 2 clove | garlic, peeled and crushed |
| 1 Tbsp | rice wine vinegar |
| 1 Tbsp | light soy sauce |
| 1 Tbsp | sesame seeds |
| 1/2 tsp | kosher salt |
| 1/2 tsp | sugar |
| |
| toss the julienned diakon with the pickling salt and let stand for 5 |
| minutes. drain well and squeeze out excess water. toss all the |
| ingredients together. put in mason jars and put on lids, but not too |
| tight, so the gas can escape. leave them on the counter overnight, then |
| refrigerate. |
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| (ID: 1698) Mirror: rec.food.recipes: Thu, Aug 11, 2005 |