: This is a worksheet for my Daikon Kim Chee.... Seenote: Salted Shrimp, "Assi" brand salted jarred shrimp. highly recommended. Day One: 1. Peel the daikon and cut into 3/4" cubes. Cut the onions into 1 " strips and then shred lengthwise into slivers. Mix the daikon and onion strips in a bowl, add the 1/2 cup of salt and mix very well and let sit overnight. 2. Peel and mince garlic and gingeroot. Cut celery,carrot, and scallions, slice chives . Mix these ingredients together with the pepper and granulated sugar and combine into the daikon and onion mixture. Add shrimp, and chives The next day: 3. Slosh the liquid around the cubes of daikon to wash off the salt. Lift the cubes of daikon out of the brine and let them drip off in a strainer or a colander. In a large bowl mix the daikon and onion with the garlic gingeroot mixture, mix very well. 4. Pack the daikon and onion mixture into the bottom of a crock or other non-metal container. Press down. Set a small weight on top of the cover and let sit overnight. It can be stored for a week or longer prior to opening. Keep it in a cool (60 degree) place. Daikon Kimchee will be ready to eat in 2 days.... Mikenote: The question of whether to cover it tightly or to let the kim chee breathe is still up to you.... The original crocks that either were or were not buried in the ground, have a water seal around the top that lets the air out but nothing back in..... I have made good Kim Chee (to me), both ways... End Mikenote: 5. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a medium hot recipe, if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture. Enjoy. Dramatically changed and updated by Mike and Karen Stock 12/16/94 : New version and update 1/20/95 see changes....