Recipe#24940

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

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....