Made some cucumber/daikon kimchi last week. Sorry for the picture mix up but sometimes i get it right and sometimes not. Here is what i used:
1 1/2 pound piece of daikon radish
10oz pack of shredded carrots
11 pickle size cukes
49 1/2 oz can of chicken broth
8 cups cold water
3 T kosher salt
2 bunches of green onions
2 T sugar
6 T korean red pepper
1 T minced garlic
1 T minced fresh ginger
1 T fish sauce
pic 1. this is all of the vegies in salted water. mix salt well and put vegies in there and leave at room temp for 24hrs. i put a plate on top to make sure everything is underwater.
pic 2. slicing dicon radish thin
pic. 3. drained the salted water after 24hrs.
pic 4. some of the vegies used minus the green onions that i forgot to put on the pic.
the final product i will put on the next post [could not get it on this one]. Reinhard
Edited by Reinhard - 5/13/13 at 7:29am