Korean Daikon Kimchi

Ingredients

• 2 large daikon (chinese icicle radish) about 1 pound
• peeled and cut into 1-inch cubes
• 3 tablespoons kosher salt
• 3 tablespoons sugar
• 1/2 each pears ripe and firm
• peeled and cut into matchsticks
• 1/2 each apples peeled and cut into matchsticks
• 1 each carrots peeled and cut into matchsticks
• 1 each onions thinly sliced
• 1 bunch scallions
• spring or green onions cut into 2-inch pieces
• or Asian chives
• 1 small onions diced
• 8 cloves garlic
• 1 tablespoon ginger peeled and minced
• 1/4 each apples
• red delicious or fuji
• gala
• 1/4 cup rice
• cooked
• 1/4 cup water
• 1/2 cup chili pepper flakes korean style
• 1 tablespoon honey or sugar

Instructions

1. Add daikon cubes into a large bowl.
2. Sprinkle salt and sugar over, toss until well combined.
3. Let sit for about 2 hours at room temperature.
4. Meanwhile make the spice paste:
5. Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.
6. Puree until smooth.
7. Transfer the puree into a bowl and stir in the chili flakes and honey until well mixed.
8. Let it sit for about 20 minutes.
9. In a large mixing bowl, add apple, pear, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined.
10. Set aside.
11. To make the daikon kimchi:
12. After 2 hours, rinse the daikon three times under cold and running water.
13. Drain well and pat dry with paper towel.
14. Add daikon cubes to the large bowl with the mixture of apple, pear, onions, scallions and spice paste.
15. Massage everything by hand until daikon cubes are well coated and evenly distributed.
16. Transfer the kimchi into a jar, then well seal it, or an air-tight container.
17. Allow to sit at the room temperature for 1 day.
18. Store in the refrigerator for up to months.