Daikon Kimchi

Sybaritica

Daikon Kimchi 01

As a follow up to my basic Brine Pickled Daikon post a few days ago, I am, for today’s recipe, going to use Daikon again. This time, however, I am going to make a variety of the Korean style pickle known as Kimchi. May people will be familiar with Kimchi, at least in passing, but  the sorts made with Daikon are not generally as well known in the west as are the cabbage varieties.

As one might expect, there are countless versions of Kimchi… Daikon, Cabbage, or otherwise… but the most familiar combines a main vegetable along with secondary items, chiefly green onions, ginger and garlic, and then these are fermented in a spicy paste of red chili. In Korea, it is also very common to add seafood products which, when fermented, add a rich depth to the overall taste. Oysters are quite common, as is fish sauce, or…

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