Cold Moo (Daikon) Kimchi

It's another sleepless night, so I thought I would finally go and update this recipe. Basically, I just used my mandolin to slice the moo up into thin slices. Dongchimi moo is a lot smaller than the regular sized daikons, so it actually fit right through my mandolin pretty nicely.   See how thin it is? I then salted it and let it sit out for a few hours. This

Dongchimi (Daikon) Kimchi - (동치미 김치)

I realized that I never got around to posting my Donchimi Kimchi recipe. I made this a few times over the years and just found pictures of it from the last time I made it last summer (before I got sick). Anyhow, this time I was at the K-market and found that they had the baby moos perfect for making donchimi kimchi, so I couldn't resist.           Each of these were a bit bigger than a