Easy Daikon Radish Kimchi

1. 1

   Peel the daikon radish.

2. 2

   Cut the daikon radish into bite-sized cubes (about 1-1.5 cm equal-sided cubes).

3. 3

   The end bits should also be cut.

4. 4

   Put the cut daikon in a bag with the salt and sugar, and shake to mix.

5. 5

   Press out the air and let sit for 1 day.

6. 6

   When a day has passed, drain the daikon.

7. 7

   Next, mix the daikon with the kakuteki no moto, leeks, and chives to finish.

8. 8

   Add these when soaking.

9. 9

   Cut the leek into thin, diagonal slices.

10. 10

    Cut the chives into 1-cm slices.

11. 11

    For Kakuteki no moto (kimchi stock) see.

* Per serving · 4 servings · Values may vary.

No additional tips available.