Kakdooki (Fermented Daikon)
1 1/2 lbs daikon, peeled and cut into 3/4-inch cubes*
6 scallions cut in 1- 1 1/2 lengths, white parts split
8 cloves of garlic, minced
2 teaspoons pickling salt
2 teaspoons sugar
2 teaspoons Korean ground chili pepper
1. In a large bowl, combine all of the ingredients, cover with plastic wrap and let stand at room temp for 6-12 hours. I usually mix up the mixture 2 or 3 times during this time.
2. Pack the mixture into a quart size jar and push down firmly to remove air bubbles and push vegetables below the brine. The recipe says to cover the jar loosely with the lid but these days I use a plastic mason jar lid with a rubber grommet and an air lock (available at home brew supply stores)
3. Let the jar sit at room temperature (not warmer than 72 degrees) for 3-7 days until the radish has reached the desired sourness. I usually wait until my wife tells me the kitchen smells like kim chee.
4. Tighten the cap and refrigerate.
With the chili pepper I use, this produces a pretty mild kim chee, which is just right for my boys. If you like spicier you can add more pepper.
The original recipe called for the scallions to be cut into thin rounds but I like big pieces of green onion and so do the boys.
Be sure to leave yourself at least an inch of headroom as the radish brine may rise after you put the mixture into the jar.
* I use lobak, Korean daikon. I've never tried it with daikon or any other white radish.
