Recipe

A A A

• 1 2in knob of ginger, grated
• 2 tbsp coarse sea salt
• 2 daikon (about 6 cups diced )
• 4 clove garlic, minced
• 1 tbsp korean chili powder
• 1 tbsp korean fish powder
• 1 tbsp light agave nectar
• 1 tbsp nuoc mam ( vietnamese fish sauce)
• 1 bunch(es) scallions thinly sliced
• 2 thai chilis minced

• 1 Peel and cut daikon into 1in dice. In large bowl evenly cover with salt. Fill bowl with water until radish is covered. Place a weighted plate on top of radish to keep submerged. Sit out at room temp overnight.
• 2 Drain daikon in colander and rinse well. Squeeze out excess water.
• 3 In large bowl mix together remaining seasoning ingredients. Add daikon and cover evenly with seasoning.
• 4 Pack into jars, filling only 75% to leave room for fermentation. Sit out at room temp for 2 days. Refrigerate. It is better if it ripens at least one week.