Cold Moo (Daikon) Kimchi

It's another sleepless night, so I thought I would finally go and update this recipe. Basically, I just used my mandolin to slice the moo up into thin slices. Dongchimi moo is a lot smaller than the regular sized daikons, so it actually fit right through my mandolin pretty nicely.

See how thin it is?



I then salted it and let it sit out for a few hours.



This photo was taken about 3 hours later and NO I didn't add any water. That's just the natural juices from the moo. THROW IT OUT!



And give your moo pieces a nice bath...



I had some Asian pear left so I grated a small piece into the following mixture: 1 CUP water, 1/4 CUP vinegar, 1 TB sugar and 3/4 TB honey powder



I had a piece of pear left so I stuck it in there with the moo.



Let it blend together inside the fridge for about a week or two before serving. It's a great side dish to some chicken kalgooksoo! If you want, feel free to add some red pepper powder for some spice. Enjoy! =)