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Kimchi (Daikon Radish) Kkakdugi


2#                                Daikon radish (with leaves)

2T                                Salt

4T                                Sugar

½ cup                           Kimchi paste (see recipe)

4ea                               Scallions cut into 1 inch pieces

1ea                               Apple, small


  1. Wash and peel the daikon and greens and cut into medium dice
  2. Place radish in a bowl and sprinkle with salt and sugar
  3. Let stand at room temperature for 2 hours
  4. Drain and dry daikon (and leaves)
  5. Add kimchi paste to the radish and work it together
  6. Add the green onion and grate the apple directly into the “kimchi”
  7. Divide the mixture between two 1 gallon Ziploc storage bags
  8. Roll the bags to remove the air and zip closed
  9. Allow to sit at room temperature for ten to twelve hours
  10. Transfer the mixture into storage containers or jars and refrigerate

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