Mike Stock Daikon Kim Chee 01/20/95 V.002

* Exported from MasterCook *

MIKE STOCK DAIKON KIM CHEE 01/20/95 V.002

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Korean Condiments
Wip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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....



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