tag:blogger.com,1999:blog-29502985.post4249643740922806136..comments2024-03-29T03:06:18.368-07:00Comments on Wandering Chopsticks: Vietnamese Food, Recipes, and More: Ggakdugi Kimchi (Korean Pickled Daikon Radish)Wandering Chopstickshttp://www.blogger.com/profile/04703018765718062460noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-29502985.post-86992152987818886022014-01-31T09:04:24.112-08:002014-01-31T09:04:24.112-08:00I beg to differ with you ! Although Daikon and Kor...I beg to differ with you ! Although Daikon and Korean Radish (Mu or Moo) NAMES are interchanged they are totally different. Same family but different tastes. The Daikon has a very spicy taste, more like a red radish, sometimes even spicier. The Mu is mild and sweet. According to my research : The English name "daikon" derives from the Japanese daikon (大根), literally "large root&Anonymoushttps://www.blogger.com/profile/13432598148789358283noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-66495657747294873712012-12-04T08:27:23.212-08:002012-12-04T08:27:23.212-08:00Manna,
Aww, I smiled when I got to the part where ...Manna,<br />Aww, I smiled when I got to the part where you said his eyes lit up. It's too bad you can't find the Korean chili paste. I like sriracha and all, but it's not the same flavor profile at all. Still, substitution is better than nothing! I hope you and he like the other recipes too!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-19268303135092601752012-12-03T13:17:18.321-08:002012-12-03T13:17:18.321-08:00My boyfriend is Korean and I bought the Japanese d...My boyfriend is Korean and I bought the Japanese daikon for the non spicy recipe and a Korean daikon for the spicy recipe. I just got done making them so we are waiting for them to ferment before we can dig in...my boyfriend is so happy! I couldn't find the Korean chili paste so I substituted sirachi hot sauce, and lots of it, and had my boyfriend try it...he said it was really good and I sawMannahttps://www.blogger.com/profile/16912493157557012734noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-26159488714185497092012-05-23T07:49:06.473-07:002012-05-23T07:49:06.473-07:00Chris,
Your criticism loses a lot of oomph when yo...Chris,<br />Your criticism loses a lot of oomph when you have a major grammatical error. Anyway, short, broad radishes are also daikon. Just because your wife prefers another kind, doesn't mean she speaks for all Koreans. And umm, the daikon I used was also roughly the same size as yours so I'm pretty sure what your wife uses is probably the same one. Ha!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-34124520250160935542012-05-18T11:50:28.383-07:002012-05-18T11:50:28.383-07:00Koreans prefer there one radish variety. They are ...Koreans prefer there one radish variety. They are much sweeter and delicate. My Korean wife would NEVER use the daikon. These radishes are much shorter and more broad. Ours from the garden usually measure about8-10" long and 4-6" wide.Chris & Tae Calentinehttps://www.blogger.com/profile/08648689731694198767noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-36864228518682089242011-05-10T17:40:12.088-07:002011-05-10T17:40:12.088-07:00Beth,
Thanks for such nice words. I hope you try s...Beth,<br />Thanks for such nice words. I hope you try some more recipes. Do let me know how they work for you.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-66072316310520580982011-04-10T21:06:03.436-07:002011-04-10T21:06:03.436-07:00Hi there! I just wanted to say thank you for such...Hi there! I just wanted to say thank you for such an insightful blog. I have been researching recipes for kimchi since my mom couldn't remember her recipe from many years ago when she used to make it all the time in Hawaii. I made some baechu kimchi and after stumbling upon your blog, I am excited to make this daikon version. I believe I am quickly becoming a fan of yours and can't Beth G.https://www.blogger.com/profile/11601246214380109286noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-65809433854867246512010-04-27T12:45:42.314-07:002010-04-27T12:45:42.314-07:00Carla,
Are you using Korean chili paste or flakes?...Carla,<br />Are you using Korean chili paste or flakes? The paste is quite liquidy once mixed. I didn't add any water to the spicy version. It'll release more water once the radish start fermenting also.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-3832357394544017802010-04-27T12:38:00.606-07:002010-04-27T12:38:00.606-07:00I'm with Jeanhee: I'm confused about the l...I'm with Jeanhee: I'm confused about the liquid. When I made this (the spicy version), it was very dry. But in your image the jar clearly has some liquid in it.<br /><br />It was very tasty, but I can't escape the feeling I'm missing part of the recipe.Carla Andersonhttps://www.blogger.com/profile/13831717187019436027noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-78377345174105402952010-03-27T01:02:31.386-07:002010-03-27T01:02:31.386-07:00JeeSung,
I made it up so I'm not sure if it...JeeSung,<br />I made it up so I'm not sure if it's what other people do, but it worked for me.<br /><br />Andrew,<br />I stick mine in the fridge right away so I don't know how long it lasts at room temperature. In the fridge, it's good for months.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-35981854379032570812010-03-15T20:15:03.426-07:002010-03-15T20:15:03.426-07:00thanks for the recipe! i was wondering, how long d...thanks for the recipe! i was wondering, how long does the spicy version keep a) in the fridge and b) at room temp?JAOLhttps://www.blogger.com/profile/06348478603031057872noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-34002368682429537152009-12-04T15:23:21.892-08:002009-12-04T15:23:21.892-08:00Thanks for the recipe! All I could find online are...Thanks for the recipe! All I could find online are Baechu Kimchi (cabbage kimchi) recipes.jeesunghttps://www.blogger.com/profile/09232387239625666388noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-19411727546621877762008-11-16T20:34:00.000-08:002008-11-16T20:34:00.000-08:00Hi Jeanhee,I'm assuming you mean for the non-spicy...Hi Jeanhee,<BR/>I'm assuming you mean for the non-spicy version? Here are the directions from the last paragraph again: <BR/><BR/>"For the non-spicy version, add about 1 cup of white vinegar and 1 or 2 tblsp of sugar, depending on how sweet you want the pickles to be. Mix with the daikon thoroughly and pack into the jar. Then fill the jar with water. Screw the lid on tightly and in about a week, Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-6759098969473457412008-11-16T20:30:00.000-08:002008-11-16T20:30:00.000-08:00Hi, I just used your recipe and am stumped about t...Hi, I just used your recipe and am stumped about the liquid. If the daikon/mu is drained, where do you get all that liquid in the photo? should I add water to the top??? please help!Unknownhttps://www.blogger.com/profile/11748258635836661657noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-90853011404016311452008-03-29T18:50:00.000-07:002008-03-29T18:50:00.000-07:00Hi Chena,If you're only salting for an hour and th...Hi Chena,<BR/>If you're only salting for an hour and then draining, there shouldn't be much of a difference. Some people leave the salt in much longer and I think that saturates the vegetables too much. I just prefer the brining method because it redistributes the salt more evenly so the overall taste isn't as salty. Either method works, it's just a case of personal preference.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-49152393751452198942008-03-29T16:55:00.000-07:002008-03-29T16:55:00.000-07:00The detailed recipes are fantastic, especially the...The detailed recipes are fantastic, especially the sweet version which I had not come across before. The spicy recipe I just used (before finding yours) had me salt the daikon (without water) for an hour and drain when softened. Do you know of any difference in the results from the two salting techniques? Just wondering...Unknownhttps://www.blogger.com/profile/15945181918149457845noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-84476666641897673042008-02-03T12:08:00.000-08:002008-02-03T12:08:00.000-08:00Jeannie,I know! I used to think it was hard too bu...Jeannie,<BR/>I know! I used to think it was hard too but not anymore.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-11058494791160222282008-02-02T23:52:00.000-08:002008-02-02T23:52:00.000-08:00I just made kimchi today and didn't realize how ea...I just made kimchi today and didn't realize how easy it was! Now I wanna do daikon and cucumber next. :)Jeanniehttps://www.blogger.com/profile/14774265629006730752noreply@blogger.com