Biwa Daikon Kimchi

Preparation info
  • Makes


    1 qt 960 ml Jars
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Gabe Rosen, owner of Biwa, a Japanese izakaya (grill-bar) restaurant in Portland, Oregon, shared this recipe with me. It’s simply the best kimchi I have ever tasted. With so many variations on this traditional Korean fermented vegetable dish, Gabe’s is not too sour and not overly hot. It is balanced and crisp and a wonderful accompaniment to all of the skewered foods and grilled fish (especially the mackerel) on Biwa’s menu. My husband always asks for an extra order so he can take so