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David Chang refrigerator kimchi


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Home Cooking

David Chang refrigerator kimchi

Robert Lauriston | | Feb 9, 2013 02:01 PM

I get a lot of strawberry daikons in my CSA box, so two weeks ago I made David Chang's daikon kimchi using the NY Times recipe:


The texture's right and it tastes pretty good. It's a bit sweet for my taste, but maybe that will ferment out eventually.

I substituted regular Kikkoman soy sauce for the usukuchi and that flavor's a bit strong. What's soy doing in kimchi at all? Next time maybe I'll substitute salt.

Nappa kimchi recipe with commentary from Chang:


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