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

1/2 c Salt; Kosher, Diamond brand 8 Green onions;

1" pieces

1 Bunch; chinese chives

or garlic chives cut into -1

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

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,

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

12/16/94 : New version and update

1/20/95 see changes...