Instructions
Combine the carrots, radishes, paprika, and cayenne in a large bowl.
Combine the remaining ingredients in a small saucepan and bring to a boil. Remove from the heat, stirring to dissolve the sugar. Cool to room temperature.
Add the cooled vinegar mixture to the vegetables and stir well. Cover with plastic wrap and let sit at room temperature at least 8 hours or overnight. Refrigerate until ready to serve. (Kim Chee will keep refrigerated in an airtight container for up to 1 week.)
Yield: about 4 cups
Ingredients
- 1/2 pound carrots, peeled and julienned
- 1/2 large daikon radish (about 1/2 pound), peeled and julienned
- 2 teaspoons mild paprika
- Pinch cayenne, optional
- 2 cups distilled white vinegar
- 1 cup sugar
- 2 tablespoons salt
- 2 tablespoons minced garlic
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Grilling Kids Snack Potatoes Dip Cookies Pasta Lunchbox The Emeril Lagasse Show Margarita Cocktail Entertaining Party Candy Holiday Salad Blue Cheese Radishes Sporting Event Summer Biscuits Make-ahead Farm 2 Fork Friday Cocktail Sauce Bbq Entree Pea Ham Antipasto Party Food Chocolate Hawaiian Jon & Kate Fruit Cantelope Berries Breakfast