Total Time: 35 minutes + fermentation Makes: 1 pt.
Recipe by: Sohui Kim
Ingredients:
- ½ lb winter radish (we’re using daikon), peeled and cut into ¾–1 inch cubes
- 1 tsp kosher salt
- 1 tsp sugar (optional, to taste)
- ½ – 2 tbsp gochugaru/ red pepper flakes, depending on desired heat
- ⅔ green onion stalk, chopped into 1-inch pieces (about ¼ cup)
- 1 tsp minced garlic
- ⅛ tsp minced ginger (a small pinch)
- 1 tsp fish sauce (or soy sauce for vegan/vegetarian)
Directions:
1. In a bowl, toss the radish cubes with the kosher salt and sugar. Let sit for 30 minutes, stirring once or twice.
2. Drain the liquid that’s released and reserve about 1½–2 tbsp of the radish juice.
3. Make the seasoning paste: In a separate bowl, mix: garlic, ginger, green onions, fish sauce, gochugaru, and reserved radish juice. Stir until it forms a loose paste.
4. Add the radish cubes to the seasoning paste and mix thoroughly until evenly coated and glossy.
5. Transfer to a glass jar, pressing down to remove air pockets and ensure the radish is submerged in its juices. Place a lid on the jar, but don’t screw it on tightly. (The radish needs to “breathe” as it ferments. If the lids are too tight, the jars may explode. There are special air-lock lids meant for fermenting, but you can also use dish towels to cover the jars, then secure them in place with a rubber band. Alternatively, tightly seal the jar and “burp”the jar 2X daily.
6. Ferment: Store the jars at room temperature in a dark spot (65 to 70 degrees). Leave at room temperature for 1–2 days, tasting daily. Small batches ferment faster. If your house is cold, you may need to ferment for an additional day or two. Ensure that all ingredients are submerged (stirring helps). Once you start to see bubbling action, you can taste it. If pleasantly tangy, seal and refrigerate.
7. Refrigerate– Best after a few days in the fridge and keeps 2–3 weeks.