Kimchi

1 napa cabbage, cut into 2-inch strips

1/4-1/2 cup kosher salt

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 teaspoon sugar

3 tablespoons water

4 tablespoons Korean red pepper flakes

1 large daikon radish, peeled and cut into 1-inch matchsticks

2 bunches green onions, cut into 1-inch pieces

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

After 2-5 days of fermentation, store kimchi in refrigerator.

Daikon and Rutabaga Slaw

1 Rutabaga Peeled & Shredded 

1 Cup Shredded Daikon

1/3 Cup Dry Roasted Peanuts, roughly chopped

2 Tablespoons Smooth Peanut Butter

1 Tablespoon Hot Water

1 Tablespoon Lime Juice

Salt & Pepper to taste

1/4 teaspoon Red Pepper Flakes (or more to taste, also optional)

Combine the rutabaga, daikon, and peanuts in a bowl.

In a separate small bowl, whisk together the peanut butter, lime juice, hot water, salt, pepper, and red pepper flakes. 

Pour the dressing over the veggies and mix until everything is well combined.  Cover and refrigerate for at least an hour before serving, longer is just fine.   

Daikon and Carrot Salad (Namasu)

½ of each daikon radish

1 carrot peeled

1 tsp Kosher salt

1 tsp lemon zest (optional)

1 ½ Tbsp. granulated sugar

1½ Tbsp. rice vinegar

1 Tbsp. water

¼ tsp Kosher salt

Using a vegetable peeler peel thin strips of the daikon radishes and carrots and mix together. 

Lightly salt them and put in a strainer for about 10 minutes.

Mix the rest of the ingredients in a bowl until the sugar is dissolved.

Squeeze moisture from the carrot and radish mixture and then mix with dressing. Let sit for 5 minutes.

Very enjoyable right away or let sit in your fridge overnight to allow the flavors to meld.

If you enjoy the simple salad you can reserve the dressing and keep adding more carrot and radish to your heart’s content.

Bok Choy and Daikon Stir-fry

1 medium head bok choy

1 daikon radish, cut into bite sized slices

1 medium onion sliced thin

2 tsp cooking oil

2 cloves garlic, thinly sliced (1 Tbs.)

1 Tbsp. finely chopped fresh ginger

1 tsp salt

2 Tbsp. fresh orange juice

2 Tbsp. unseasoned rice vinegar

2 tsp cornstarch

1 tsp tamari (soy sauce)

1 tsp honey

Whisk together orange juice, rice vinegar, cornstarch, soy sauce, and honey in small bowl; set aside.

Cut greens from bok choy and keep separate from stems. Cut stems into ½-inch slices.

Heat oil in large skillet over medium-high heat. Add radishes and cook, without stirring, 3 minutes. Add bok choy stems and cook 3 minutes, stirring occasionally.

Add sliced onion, and sauté 1 minute. Add garlic and ginger, and sauté 1 minute. Add bok choy greens and salt, and sauté 1 minute. Remove from heat.

Stir orange juice sauce again to ensure it remains thoroughly mixed. Add sauce to pan and stir well to coat.