The Bo Ssäm was such as hit, there will be a repeat performance for the family over Easter weekend, on Saturday, between fish days. Another batch of kimchi, so while I was at it, I thought it best to kill two birds and make some radish kimchi as well.
The daikon radish, a root vegetable, resembles a large white carrot. The name comes from the Japanese dai, meaning large, and kon meaning root. Very clever, huh? A little research shows daikon is rich in vitamin C and enzymes that aide in digestion. Additionally, daikon is very low in calories, around 10-18 per serving, I may have burned that many typing this sentence…
The photos in the raw state and peeling over the garbage can are not acceptable to be used here, for both quality and maturity reasons. A quick peal and these daikon were ready for a 1/2 inch chop.
Since this recipe isn’t that exciting, I’d like to point out one of my most prized possessions: the butcher block. Pretty, isn’t it. But it’s just a butcher block, you say? This is the DeNoia Special end grain butcher block made from oak and Brazilian purple heart hardwood complete with salad bowl finish (insert Home Improvement har har har). The salad bowl finish compliments the wood and ensures a longer lasting board.
The value in the butcher block lay with its origin, I made it with my father and nephew. Actually, we made two of them, one for me and the other one for my sister. I got the funky design while she took home the one and a half inch checkerboard. Here are some photos of the process along with some incriminating evidence where we violated some child labor laws.
By making your own butcher block and varying the pattern for the design, you can actually create useful ruler guides on the butcher block itself. The smallest width on the board is an inch. When you’re not sure how much to cut for 1/2 inch slices, it’s fairly simple, as shown below.
There was no reason to post all the photos for the kimchi mix, the process can be seen in a prior post for Napa Cabbage kimchi.
The final product before fermentation.