WATER KIMCHI RECIPES

Steps:

• Brine Mix all the brine ingredients in a large pitcher or 1 gallon jar. Daikon Wash the daikon and trim top and bottom, removing any rootlets. Carefully quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices. Place in large non metallic mixing bowl. Napa Wash the napa in cold water and seperate any green leaves. Quarter cabbage from top to bottom and remove the solid mass at the root end. Cut into roughly 1 1/2 by 1 inch pieces and place into the mixing bowl with the daikon. Lightly sprinkle the Daikon and Napa with 1 tablespoon salt and toss, add the remaining salt and toss again. Let stand for at least twenty minutes. Peel the Nashi, quarter it, and cut in 1/8 inch thick slices. Add to top of mixing bowl. Trim the hard top from the garlic then thin slice from top to bottom. Add to top of mixing bowl. Wash peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom. Add to top of mixing bowl. Trim top and bottom of the spring onion and wash in cold water. Cut into 1 1/2 inch sections and add to mixing bowl. Toss all ingredients in the mixing bowl until well mixed. Split in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar. Close jars and shake gently to mix then let stand at room temperature for at least 24 hours. Refrigerate and serve cold.

Steps:

• Peel, wash, and cut the radish into roughly 1 inch by 1 inch by 3/4 inch pieces (the pieces should be slightly less deep than wide) Remove outer green leaves (if present) from the Napa cabbage and cut the “heart” in half from top to bottom. Remove and discard any solid material at the bottom of the cabbage then cut the “white” leaves into roughly 1 inch by 1 1/2 inch pieces Place the cut Daikon and Napa into a large mixing bowl, add the salt and mix well. Let stand for about thirty minutes then rinse in cold water. Trim the green onions, rinse, and remove the green (use the green parts in another dish). Slice the remaining “white” portions in half (quarters if large), from top to bottom. Thin slice the garlic cloves from top to bottom. Finely shred the ginger. Cut the peppers in half, remove the seeds, then sliver. Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well. Place into a large sealable container. Brine Put water and salt into a large pot, bowl, or jar and shake/stir well. Place ground red chili pepper into the center of a clean, lint free cloth, then place a chop stick, spoon, or other utensil on the cloth. Form a sack or pocket over the pepper and wrap the end of the cloth around the utensil, forming a rough spoon. Gently stir the cloth wrapped pepper through the brine until the brine is tinted a pale to medium red color. Remove the cloth and discard the pepper. Final Mix Pour the brine over the vegetables and let stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours), then refrigerate. Serve cold in a small bowl as part of a ban chan array.