Cubed Daikon Radish Kimchi and Kimchi Sauce
This is very easy to make. The recipe is based on Any Phyo’s recipe, a Korean raw food chef I adore. Radishes are high in Vitamin C and contain fiber, helping with a healthy weight (100g have only 15 calories), can help to relief inflammation, have anti-swelling, diuretic properties and are generally anti-bacterial and antifungal.
Ingredients
500g (1 pound) daikon radish, sliced into small cubes (2.5cm/1-inch)
Daikon radish leaves, chopped – optional
1-2 tbsp sea salt
¼ cup (125ml) Kimchi Sauce – see recipe
2 spring onions, sliced
1 small apple, peeled, cored, and grated - optional
Method
1. Place the daikon cubes and leaves (optional) in a bowl and sprinkle with sea salt. Set aside at room temperature for at least 2 hours.
2. Drain liquid from the daikon and place the cubes and leaves in a dry bowl. Put a pair of gloves on. Add the Kimchi sauce and rub to coat the daikon with the Kimchi Sauce. Add the sliced onions and apple and mix well.
3. Place the mixture in a glass 1L jar and close the lid tightly. Leave for one day at room temperature to pickle. Refrigerate after opening.
Will keep in the fridge for 2-4 weeks.
Tip
You can use radish leaves separately to make pesto.
Kimchi Sauce
You ideally want to use Korean chili flakes/powder to make this sauce, for their unique flavour. But if they are not available just use red pepper flakes; grind them into a powder before using them.
Ingredients
2 tsp Korean chili flakes (or 2 tsp cayenne or chili pepper or 1 tsp cayenne pepper and 1 tsp chipotle powder – smoky taste -)
2-3 tbsp water (more if necessary)
1 tbsp garlic paste or minced garlic
1 tsp minced fresh ginger
1 tbsp sea salt
2 tbsp honey or agave syrup or sweetener of your choice
Method
Place all ingredients in a bowl. Use a rubber spatula or spoon and mix into a smooth paste. Transfer the paste to a glass jar with a lid.
Will keep in the fridge for 2 month if sealed in an airtight jar.
Note
Garlic paste is more flavourful and has a much smoother consistency than minced garlic. Process peeled cloves in a food processor until smooth .You can make up a larger amount. It will keep in the fridge for 2-3 months, and in your freezer for up to 6 months. The paste will darken over time and the flavour will deepen.