Brian Mailman > wrote:
> Kathi Jones wrote:
> > "Wayne Boatwright" > wrote in message
> >> On Wed 09 Sep 2009 05:23:16p, Brian Mailman told us...
[ . . . ]
> >>> A little olive oil, and salt and pepper. I use roasted beets in
> >>> green salads frequently. A friend refers to them as "sun-dried
> >>> beets" and "beet jerky."
> >>
> >> Sounds very good!
> >
> > yumyumyum....
>
> I also use them as a salad in and of themselves with an oil, mustard and
> sugar or Splenda dressing. But that's getting afield of preserving.

Pickled salad:

Dongchimi (Radish Liquid Kimchi) is made a few weeks before they make the
stocks of winter kimchi. The liquid part is especially attractive and makes
anyone feel refreshed. It goes well with the Korean rice breads, or with
Korean wines. Also it can make an excellent sauce for noodles. Added by
items like leaf mustard, young scallion, fermented chilies and Korean pear,
it can make an even better liquid kimchi. The addition of Burdock root,
scalded in vinegar is nice, too. Burdock is very effective for diabetics.

20 radishes
2 cups coarse salt
20 green chilies, fermented
2 Korean pears
1/2 binding young scallion
1/2 binding leaf mustard
5 red chilies
2 bulbs garlic
1 chunk ginger
2-1/2 gallons water
2 cups salt

radish choose smaller ones which are fresh and solid. Remove the rootlets
and wash clean. Roll in salt and put in a pot. Scatter more salt over them.
Let sit overnight. Wash clean and slice into halves, without peeling.
young scallion clean and wash. Salt lightly and squeeze out water. Gather
2 or 3 sheaths together and roll. leaf mustard select green leaves. Clean
and wash. Salt lightly and squeeze out water. Grasp 1 head and roll. green
chili ferment in salted water for a week. Drain. red chili wash clean and
drain. garlic and ginger clean and wash. Cut into thin slices and wrap
with a small piece of cloth.

Cooking

Add 2 cups of salt to 2-1/2 gallons of water. Stir and filter to gather a
clear salt water sauce. Put garlic and ginger in a cloth bag and place it
at the bottom of a pot. Lay the salted radish, and pile neatly in layer the
fermented green chilies, then young scallion, pear and red chilies. Pile
the last layer with the leaf mustard and weight with a clean stone. Pour in
the sauce and cover the lid. Let ferment a few days to a few months in a
cool location. And it's Kosher!

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