Daikon Kimchi

• 6 cups peeled daikon radishes, in chunks
• 2 tablespoons salt
• 1/2 cup plus 2 tablespoons sugar
• 1/2 cup korean chili powder (kochukaru, available at Korean markets or any good single-chili powder like ancho or New Mexican, bu)
• 20 slices ginger
• 20 garlic cloves
• 1/4 cup fish sauce (nam pla)
• 2 teaspoons salted shrimp (available at Korean markets)
• 1/4 cup soy sauce

1. Toss daikon chunks in a bowl with salt and 2 tablespoons sugar; let sit for 1 to 2 hours. Drain.
2. Combine remaining sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce; stir. If very thick, add a little water.
3. Stir in scallions, onions, carrots and drained daikon chunks. Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.

peeled daikon radishes, salt, sugar, korean chili powder, ginger, garlic, fish sauce, shrimp, soy sauce

Taken from www.food.com/recipe/daikon-kimchi-405187 (may not work)