MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Kimchi Of All Time
Categories: Korean
Yield: 15 Servings

MMMMM------------------------FISHY SAUCE-----------------------------
6 c Water
2 Dashima sheets (dried kelp)
1 c Clamshell mushrooms
1 md Shallot
6 cl Garlic
1 tb Black peppercorns
1/4 c Soy sauce
2 tb Balsamic vinegar
2 tb Mirin

MMMMM---------------------------KIMCHI--------------------------------
2 lb Korean baby radishes
- (5 to 6)
1/4 c Course sea salt
1/8 c Sweet white rice flour;
- not white rice flour
1 c Water
2 tb Sugar
1/4 c Korean pepper powder
1/8 c Fishy Sauce
6 cl Garlic; minced
1/4 Onion; julienned
1 c Garlic chives
2 Scallions; chopped

Cooking time: 105 minutes
Difficulty: Intermediate

Fishy Sauce:

Place dashima, shallot, garlic (crushed), mushrooms, and peppercorns
in large pot and add water.

Bring to boil and then simmer for at least one hour.

Remove dashima, garlic, mushrooms, etc. and place liquid in medium
saucepan.

Add remaining ingredients and bring mixture to boil. Let simmer until
sauce becomes concentrated and viscous.

Strain through mesh sieve into mason jar or other container. Place in
fridge or freezer and use as substitute for fish sauce.

Kimchi:

Peel and rinse baby radishes. Cut radishes lengthwise, without
removing the greens.

Place radishes in a large bowl and add salt, ensuring that the
radishes are evenly coated.

Allow radishes to sit for 30 minutes. Flip radishes and allow them to
sit another 30 minutes.

After about 1 hour, you will notice fluid at the bottom of your bowl
and your radishes will be "bendy." Give them a thorough rinse to
remove excess salt and dirt (from both the radishes and the leaves).

In a small saucepan, dissolve rice flour into 1 cup of water over low
heat.

Once water begins to thicken, add 2 tb sugar until sugar dissolves.
Remove from heat.

Add minced garlic, Korean pepper powder, and Fishy sauce and stir,
until you get a thick red paste.

Add kimchi paste, scallions (chopped), onions (julienned), and Korean
chives to radishes and, using your hands (gloved!), coat each radish.

Place radishes and remaining kimchi paste into air tight container and
store in fridge for several days (it can take 10 to 14 days) until
"ripe."

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/favorite-kimchi-time/>

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