Source: The Frugal Gourmet On Our Immigrant Ancestors, Jeff Smith, 1990

Shredded Diakon Kimchee
Makes about 1 quart

3 pounds diakon radish, peeled and julienned
1 tablespoon Korean pickling salt or kosher salt
3 tablespoons Korean red pepper flakes
1/2 cup garlic chives or regular chives, cut in 1-inch pieces
2 cloves garlic, peeled and crushed
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Toss the julienned diakon with the pickling salt and let stand for 5
minutes. Drain well and squeeze out excess water. Toss all the
ingredients together. Put in mason jars and put on lids, but not too
tight, so the gas can escape. Leave them on the counter overnight, then
refrigerate.



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/