{"id":137,"date":"2009-03-07T20:58:00","date_gmt":"2009-03-07T20:58:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=137"},"modified":"2009-03-07T20:58:00","modified_gmt":"2009-03-07T20:58:00","slug":"daikon-kimchee","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2009\/03\/daikon-kimchee\/","title":{"rendered":"Daikon Kimchee"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_kufElHa-EkM\/SbLgKmlCExI\/AAAAAAAABxY\/fEHwywAbHvA\/s1600-h\/daikonkimchee.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;\" src=\"http:\/\/1.bp.blogspot.com\/_kufElHa-EkM\/SbLgKmlCExI\/AAAAAAAABxY\/fEHwywAbHvA\/s400\/daikonkimchee.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5310553383382422290\" border=\"0\" \/><\/a>Kimchee is a Korean staple and I really love the crunch of the vegetables and the sweet spice of the Korean red chili. Quite some time ago I posted a <a href=\"http:\/\/gregcooks.blogspot.com\/2007\/11\/kimchee-tutorial.html\">kimchee tutorial<\/a> for making the classic fermented napa cabbage. There are many kinds of kimchee in Korea and daikon is another favorite vegetable for pickling in this way. I really enjoy the Korean daikon, which is more round and shorter than the typical daikon you find in most grocery stores. But you can use either for this dish. I actually used one large regular long daikon to make a batch. Two Korean bulbs would be about the same amount.<\/p>\n<p>The process I used to make this is similar to the cabbage variant. I diced the radish, salted it and let it sit for about an hour. After a good rinsing the diakon was tossed with one bunch of green onions, sliced; 5 cloves of garlic, chopped, 1 inch of fresh ginger, minced; about half a cup of Korean red chili flakes, and about a tablespoon of nu\u00f6c mam fish sauce. I prefer the Three Crabs brand. You don&#8217;t want to know how this is made! But it isn&#8217;t kimchee without some fermented fish. Traditionally, kimchee is prepared with chopped fish or fermented shrimp. This sauce makes it much easier to add that hint of fish. I also added a pinch of sugar. Mix everything well and let it sit out for at least a day then store it in the fridge. Unlike the napa cabbage kimchee, which I like well fermented and sour, I prefer my diakon kimchee fresh and sweet.<\/p>\n<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_kufElHa-EkM\/SbLgKWO9SBI\/AAAAAAAABxQ\/WG3jcFnX-H8\/s1600-h\/threecrabs.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 364px; height: 400px;\" src=\"http:\/\/3.bp.blogspot.com\/_kufElHa-EkM\/SbLgKWO9SBI\/AAAAAAAABxQ\/WG3jcFnX-H8\/s400\/threecrabs.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5310553378994866194\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kimchee is a Korean staple and I really love the crunch of the vegetables and the sweet spice of the Korean red chili. Quite some time ago I posted a kimchee tutorial for making the classic fermented napa cabbage. There are many kinds of kimchee in Korea and daikon is another favorite vegetable for pickling [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[6],"tags":[76,7],"class_list":{"0":"post-137","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-korean","7":"tag-daikon","8":"tag-kimchee","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/137\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}