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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Favorite Kimchi Of All Time   
    Categories: Korean   
         Yield: 15 Servings   
      
   MMMMM------------------------FISHY SAUCE-----------------------------   
         6 c  Water   
         2    Dashima sheets (dried kelp)   
         1 c  Clamshell mushrooms   
         1 md Shallot   
         6 cl Garlic   
         1 tb Black peppercorns   
       1/4 c  Soy sauce   
         2 tb Balsamic vinegar   
         2 tb Mirin   
      
   MMMMM---------------------------KIMCHI--------------------------------   
         2 lb Korean baby radishes   
              - (5 to 6)   
       1/4 c  Course sea salt   
       1/8 c  Sweet white rice flour;   
              - not white rice flour   
         1 c  Water   
         2 tb Sugar   
       1/4 c  Korean pepper powder   
       1/8 c  Fishy Sauce   
         6 cl Garlic; minced   
       1/4    Onion; julienned   
         1 c  Garlic chives   
         2    Scallions; chopped   
      
     Cooking time: 105 minutes   
     Difficulty: Intermediate   
      
     Fishy Sauce:   
      
     Place dashima, shallot, garlic (crushed), mushrooms, and peppercorns   
     in large pot and add water.   
      
     Bring to boil and then simmer for at least one hour.   
      
     Remove dashima, garlic, mushrooms, etc. and place liquid in medium   
     saucepan.   
      
     Add remaining ingredients and bring mixture to boil. Let simmer until   
     sauce becomes concentrated and viscous.   
      
     Strain through mesh sieve into mason jar or other container. Place in   
     fridge or freezer and use as substitute for fish sauce.   
      
     Kimchi:   
      
     Peel and rinse baby radishes. Cut radishes lengthwise, without   
     removing the greens.   
      
     Place radishes in a large bowl and add salt, ensuring that the   
     radishes are evenly coated.   
      
     Allow radishes to sit for 30 minutes. Flip radishes and allow them to   
     sit another 30 minutes.   
      
     After about 1 hour, you will notice fluid at the bottom of your bowl   
     and your radishes will be "bendy." Give them a thorough rinse to   
     remove excess salt and dirt (from both the radishes and the leaves).   
      
     In a small saucepan, dissolve rice flour into 1 cup of water over low   
     heat.   
      
     Once water begins to thicken, add 2 tb sugar until sugar dissolves.   
     Remove from heat.   
      
     Add minced garlic, Korean pepper powder, and Fishy sauce and stir,   
     until you get a thick red paste.   
      
     Add kimchi paste, scallions (chopped), onions (julienned), and Korean   
     chives to radishes and, using your hands (gloved!), coat each radish.   
      
     Place radishes and remaining kimchi paste into air tight container and   
     store in fridge for several days (it can take 10 to 14 days) until   
     "ripe."   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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