DAIKON RADISH KIMCHEE
I was cleaning out my refrigerator the other day and came across these 2 jars of daikon radish kimchee that I made about a year ago as an experiment. I had forgotten all about them. I tasted a couple of them, and they were great. I loved it, I remember making this. The trick to making kimchee is after you put all the ingredients together you leave it out of the refrigerator for about 24 hours to start the fermination process. After the 24 hours you put a lid on the jar very tight and then put it in the refrigerator.