Daikon Kimchi (Kakdugi)
Active Work and Total Preparation Time: 1 hour 30 minutes plus 3 to 4 days standing
1 head garlic, cloves separated and peeled
2 (1-inch) pieces ginger root
2 tablespoons Korean ground chile
2 tablespoons salt
2 large daikon, peeled and cut into 1-inch cubes
1 bunch mustard greens, chopped into 1-inch pieces
2 tablespoons sugar
Combine garlic, ginger, chile and salt in food processor or blender until finely minced. In a large bowl, combine garlic mix with daikons, making sure to rub seasoning into daikons. (If mixing with your hands, wear rubber gloves to avoid chile burn.)
Place 4 (1-quart) jars on work surface. Fill first jar about 1/4 full with seasoned daikon, top with thin layer of mustard greens and sprinkle with about 1/2 tablespoon sugar. Add more seasoned daikons to jar until
1/2 full, top with mustard greens and sugar again. Repeat 2 more times until first jar is filled. Fill the remaining jars following same steps.
Place jars in cool place and do not move until kimchi has fully fermented (about 3 to 4 days) before serving. You will know it is ready when water rises from daikon. Refrigerate after opening.
4 quarts. Each 1/4 cup: 5 calories; 225 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.12 gram fiber.
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