Home-grown & Home-made Daikon Kim-chi

Daikon will show up (above soil level) when they are ready for harvest.

Today, I cleared some Daikon to make space for cool weather seedlings that are ready to be planted. 1st thought that came to mind is preserving ~ resulting in a jar of Daikon Kim-chi.

Leaves and root.

Leaves and root.

Cutting of leaves into 2" length.

Cutting of leaves into 2″ length & salted.

Root cut in 2" sticks.

Root cut in 2″ sticks and mixed with salted leaves; left to cure for 2 hours, then rinsed.

My Kim-chi concoction of garlic chives, Korean chili-paste, ginger, chopped garlic, fish sauce & some sugar.

My Kim-chi concoction of garlic chives, Korean chili-paste, ginger, chopped garlic, fish sauce & some sugar.

All mixed & left at room temperature for 4 hours.

All mixed & left at room temperature for 4 hours.

My 1st jar of Daikon Kimchi for this year.

My 1st jar of Daikon Kimchi for this year to be fermented in the refrigerator for 5 days.

Any one with different ideas or recipes for preserving/pickling? Please tap me a note.

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2 responses to “Home-grown & Home-made Daikon Kim-chi

  1. Portia | NourishAndLive

    I’ve never had daikon kimchi before! I love kimchi so this is definitely a must-try. Check out the Asian chicken soup dish I just posted.. Instead of the regular flour noodles, I added in spiralized daikon 🙂 lmk what you think!

    Like

  2. Pingback: Is this Recycling or Upcycling? | Temasek Garden

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