Mike Stock Daikon Kim Chee

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Title: Mike Stock Daikon Kim Chee
Yield: 12 Servings
Categories: Korean, Condiments, Wip

Ingredients:

--------------------------DEGORGING MIXTURE ALA HK--------------------------
4 1/2 lb Daikon; cut into 1/2" cubes
1/2 c Salt; Kosher, Diamond brand
8 Green onions; 1" pieces
1 Bunch; chinese chives
-or garlic chives cut into
-1 inch pieces


-----------------------------SEASONING MIXTURE-----------------------------
1 Carrot; coarse grate
5 Garlic cloves
3 Celery ribs; 1/2 " thick
1 Piece fresh gingeroot (1")
3 1/2 tb Kim Chee pepper; from market
2 tb Salted Shrimp; seenote
1 tb Granulated sugar

: This is a worksheet for my Daikon Kim Chee....
Seenote: Salted Shrimp, "Assi" brand salted jarred
shrimp. highly recommended.
Day One: 1. Peel the daikon and cut into 3/4" cubes.
Cut the onions into 1 " strips and then shred
lengthwise into slivers. Mix the daikon and onion
strips in a bowl, add the 1/2 cup of salt and mix very
well and let sit overnight.
2. Peel and mince garlic and gingeroot. Cut
celery,carrot, and scallions, slice chives . Mix these
ingredients together with the pepper and granulated
sugar and combine into the daikon and onion mixture.
Add shrimp, and chives
The next day: 3. Slosh the liquid around the cubes of
daikon to wash off the salt. Lift the cubes of daikon
out of the brine and let them drip off in a strainer
or a colander. In a large bowl mix the daikon and
onion with the garlic gingeroot mixture, mix very well.
4. Pack the daikon and onion mixture into the bottom
of a crock or other non-metal container. Press down.
Set a small weight on top of the cover and let sit
overnight. It can be stored for a week or longer prior
to opening. Keep it in a cool (60 degree) place.
Daikon Kimchee will be ready to eat in 2 days....
Mikenote: The question of whether to cover it tightly
or to let the kim chee breathe is still up to you....
The original crocks that either were or were not
buried in the ground, have a water seal around the top
that lets the air out but nothing back in..... I have
made good Kim Chee (to me), both ways... End Mikenote:
5. After removing the Kim Chi from the crock it can be
stored in glass jars and used as needed. This is a
medium hot recipe, if it is still not hot enough,
diced red peppers with seeds can be added, to the
daikon and onion mixture. Enjoy. Dramatically changed
and updated by Mike and Karen Stock 12/16/94 :
New version and update 1/20/95 see changes....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini