This week at the Alemany Farmer's Market, I found a bunch of young daikon for only a dollar. Can't get any cheaper than that, so I decided to make mul kimchee, a pickle without the characteristic red peppers, in a "brothy" brine. It's usually served cold and is great when it's hot.
Trim off the greens, scrub clean the radish without peeling the skin and rinse the greens. I only peeled the head of the radish where stubborn dirt was hiding in its fold. Slice the radish and place in bowl with the greens and about 1/4 cup of sea or kosher salt, do not use table salt for this preparation.
Then add water to cover the vegetable for about for about 2 to 4 hours, if your kitchen is on the colder side, it will take closer to 4 hours. Drain, reserving the salt water and add more fresh water to adjust the saltiness. It should be salty but not as salty as the sea, for my recipe I ended up adding 2 cups of water to the 6 cups of salty water.
In a non reactive container, either glass or plastic, place the radish and water along with the following: 4 cloves of garlic, minced or thinly sliced (more or less depending on taste); 4 slices of ginger; one jalepeno chilies sliced, 1 T of red chili threads, 1 T sugar.
Cover tightly and allow it to ferment outside of the refrigerator for 2 - 5 days. My kitchen is on the cooler side and it took 7 days.
Other than making kimchee, daikons are great roasted or boiled andI love how they turn sweet and tender from the heat.