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| What You Need: |
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3 pounds daikon radish, peeled and julienned
1 tablespoon Korean pickling salt or kosher salt
3 tablespoons Korean red pepper flakes
˝ cup garlic chives or regular chives, cut into 1-inch pieces
2 cloves garlic, peeled and crushed
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon sesame seeds
˝ teaspoon salt
˝ vvvteaspoon sugar
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| How To Cook: |
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1. Toss the julienned daikon with the pickling salt and let it stand for 5 minutes. Drain well and squeeze out excess water.
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2. Toss all the ingredients together. Put in mason jars and put lids on, but not too tight, so gas can escape.
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3. Leave them on the counter overnight, then refrigerate.
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