Kimchi Recipe Daikon Cabbage

Pack the mixture into a 1 gallon glass jar.

Kimchi recipe daikon cabbage. It s a vibrant food wild and raw and vibrant with flavor. In a large glass bowl dissolve the salt in the water. Return the cabbages and daikon to the same bowl.

Cover with a plate. Trim the base of the cabbage cut it lengthways into quarters then into chunks around 3 4cm in size. Put all the veg in a large glass bowl and massage in the salt.

Transfer cabbage kimchi into a traditional onggi. Cut the carrot and mooli into matchsticks. Add enough cold water to just cover about 12 cups making sure the cabbage is submerged it s ok if a few leaves break the surface.

Put on plastic gloves i usually use 2 small sandwich bags over my hands and mix in the sauce mixture with the cabbage. With your plastic covered hands rub each pieces of cabbage and daikon with the mixture till everything looks as uniform as possible. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged.

Place in a large bowl and add 2 tablespoons of the salt. 1 cut the cabbage in half lengthwise then crosswise into 2 inch pieces discarding the root end. When the daikon has softened drain away any liquid that has been thrown off and quickly rinse it in cold water.

Pour over just enough water to cover then set aside for 1 hour turning the veg halfway through. Cover with a plate. Place in a large bowl sprinkle with the salt and toss with your hands until the cabbage is coated.