It is some sort of tradition for most Chinese families in our town to stock up on napa cabbage and daikon before winter comes. We get them from a nearby farm where a Korean/American family grows and harvests Asian napa cabbage and daikon ever year. They are fresh and taste so much better than the ones you can get from regular grocery stores.
There are so many ways to cook them. They both have a mild nutty grassy flavor, so they go well pretty much any other ingredients.
My top three favorite ways to Daikon is making soup with them, stir-frying with pork and of course kimchi!
Here is a stir-fried daikon with pork recipe I posted before.
And now let’s make some Daikon kimchi.
1 large Daikon (weighs between 3 to 4 pounds)
2 to 3 tablespoons salt
3 to 4 tablespoons sugar
1/2 head garlic
1 large piece of ginger root
1 small bunch of green onions
2/3 to 1 cup Koeran chili powder
2 to 3 tablespoons crushed red peppers (optional)
2 tablespoon fish sauce
4 to 5 tablespoons soy sauce
Peel the daikon and dice it into half inch cubes. In a large bowl, add daikon cubes, salt and sugar. Mix well and let it sit for 2 to 3 hours. Drain the extra liquid.
Peel the garlic and ginger; chop them finely.
Coursely chop green onions.
Add ginger, garlic, green onion, chili powder, crushed red peppers, fish sauce and soy sauce to the daikon. Mix with a wooden spoon until everything comes together.
Store in clean glass jars. Cover tightly and allow them to ferment for a couple weeks.