Kimchi

 I'd love to try this recipe: https://www.squirrelsofafeather.com/korean-radish-kimchi-recipe/

INGREDIENTS

• 2-2.5 lbs daikon
• 1/2 cup chopped green onions (1/2 inch pieces)
• 1 Tbsp salt
• 1 Tbsp sugar​
• 1/2 small red apple (peeled, cored, and chopped)
• 1/2 small brown onion (peel removed and chopped)
• 3 Tbsp fish sauce
• 3 cloves minced garlic
• 4 Tbsp gochugaru (separated​ into 2 tbsp + 2 tbsp)
• 1/4 cup water
• 1 Tbsp rice flour

INSTRUCTIONS

1. PREPARE THE RICE PASTE
1. Mix the 1 Tbsp rice flour into the water and microwave for 1 minute. Remove and stir.
2. If not solid, replace and microwave for another 30 seconds. Repeat until you have a semi-solid, gooey paste. Place aside to cool.
2. PREPARE THE DAIKON
1. Peel the daikon and cut off both ends. Cut the daikon into small cubes, about 1/2 by 1/2 inches.
2. Place the cubed daikon in a large bowl.
3. Mix the sugar and the salt together and add to the cubed daikon, stirring with your hands until combined and daikon is completely coated with the dry soak.
4. Set aside for 1 hour.
3. PREPARE THE SPICY BASE PASTE
1. Place the chopped onion, chopped red apple, garlic, and fish sauce in the food processor and blend at fast speed until pureed.
2. Add the rice paste mixture and 2 Tbsp of gochugaru to the food processor as well and blend on medium speed until all ingredients are combined. Set aside.
4. RINSE THE DAIKON
1. Once 1 hour has passed, rinse the daikon under cool water until all the excess salt and sugar have been removed. Drain in a colander and repeat several times.
2. Place the colander over a mixing bowl so that it it suspended over it without touching the bottom. Taking a smaller bowl, gently press upon the daikon so that all excess water is squeezed out of the daikon. Move the bowl all around while pressing to get all the water out. Be careful not to crush the daikon.
3. Leave to rest over the bowl to drain an additional 5 minutes.
5. PREPARE THE KIMCHI
1. Place the cubed daikon in a different bowl and add the remaining 2 Tbsp of gochugaru. Mix with a gloved hand until the daikon is coated with the gochugaru.
2. Add the green onions. Finally, add the spicy base paste and mix with your gloved hand until thoroughly combined.
6. FERMENT
1. Place the kimchi in a large, airtight container on the counter at room temperature for approximately 6-12 hours. Then, place in the fridge.
2. Wait at least 1 day for the fermentation to improve the flavor of the daikon and enjoy with your favorite meal. Best after 3+ days.