Japanese-style Kim Chee
This recipe in Back in the Day cookbook is a sweeter version compared to Korean Kim chee. It includes shiofuki konbu (salted sliced kelp seaweed), which adds umami flavors. Vinegar and salt shrink the vegetables, so while you think you are making a massive amount, the result will be much smaller. The day you make it results in a milder, fresh taste, or keep in the refrigerator for a few days where it will grow in strength. From Darrell Yamagata, who learned it from his mother Keiko.
4 pounds long Asian cucumber, score skin lengthwise with a fork, cut in half lengthwise, then slice into 1/2-inch half moons
1 large head cabbage, cut into 1-inch chunks (about 10 cups)
1 large daikon (white radish/turnip), peeled and cut into 1/2-inch half moons (about 3 cups)
3/4 cup Hawaiian rock salt
Kim chee sauce: 1 cup rice vinegar, 3/4 cup sugar, 3/4 cup kim chee base (Montoya brand preferred)
1 (1.4-ounce) package shiofuki konbu (salted sliced kelp)
Place cut vegetables in 3 separate bowls. Mix in salt and let sit at room temperature for at least 3 hours, or overnight. Rinse vegetables to remove salt; squeeze out water. Set aside. Mix vinegar, sugar and kim chee base in a large bowl. Add drained vegetables and stir. Taste. If salty enough, rinse shiofuki konbu and add. If more salt is needed, add the konbu without rinsing. Eat immediately or refrigerate. Makes about 5 cups of kim chee.
