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What You Need:
(To Make: about 2½ quarts)
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3 pounds daikon radish, peeled and cut into 1-inch cubes
5 tablespoons Korean red pepper flakes
2½ tablespoons Korean pickling salt or kosher salt
7 cloves garlic, peeled and crushed
2 teaspoons grated fresh ginger
½ cup garlic chives or regular chives, cut into 1-inch pieces
1 teaspoon sugar
1 tablespoon Korean red pepper threads
½ tablespoon Korean pickling salt or kosher salt
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Translate this recipe:
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| How To Cook: |
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1. In a large stainless-steel bowl, toss the cut radish with the red pepper flakes.
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2. Allow to sit for 30 minutes. Add the remaining ingredients, except the last ½ tablespoon of salt.
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3. Place in a crock or stainless-steel bowl, sprinkle with the remaining salt, then cover with a plate along with a weight of a few pounds, such as a pot.
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4. Cover with plastic wrap and leave on the counter for 2 days, then refrigerate.
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