*  Exported from  MasterCook  *
 
                 MIKE STOCK DAIKON KIM CHEE 01/20/95 V.002
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Korean                           Condiments
                 Wip
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DEGORGING MIXTURE ALA HK-----
    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....
  
 
 
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