Marination Mobile is Seattle Magazine's top pick for best restaurants in Seattle. They were also named as best mobile restaurant by Good Morning America.
DAIKON RADISH KIMCHI FROM KAMALA SAXTON OF MARINATION MOBILE
Ingredients
3 large Korean daikon radishes, chopped into ½-inch chunks
4 Tbs sea salt or kosher salt
½ + 3 Tbs cup sugar
4 Tbs Korean chili powder, coarse*
4 Tbs kochujang*
2 Tsp fresh ginger root, peeled and finely chopped
10 garlic gloves, minced
2 Tbs fish sauce*
2 tsp salted shrimp*
½ C scallions, chopped
½ C onion, chopped
½ C carrot, chopped
*Korean chili powder, kochujang, fish sauce and salted shrimp can be found in the Asian section at the grocery store or at Uwajimaya in Seattle.
Combine chopped daikon in a bowl with salt and sugar and 3 tablespoons of sugar let sit for at least 2 hours, preferably overnight. Drain excess liquid and dry bowl.
Combine chili powder, kochujang, ginger, garlic, fish sauce, salted shrimp and sugar in bowl and stir until thoroughly blended. If the mixture is too thick, add a small amount of water. Stir in scallions, onions, carrots and daikon.
Place mixture into an airtight jar and seal.
To expedite the fermentation process leave jar at room temperature overnight or up to 36 hours and then refrigerate. The daikon radish kimchi will keep for weeks if not months and will become stronger over time.
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